french onion soup pizza
Your favorite bowl of comfort slapped atop a crispy pizza crust.
Ingredients
- 2 tbsp butter
- 4 sprigs fresh rosemary
- 3 medium yellow onions, thinly sliced
- 1/2 cup dry white wine
- 2 - 2 1/2 cups beef broth (vegetarian or regular)
- 1 lb pizza dough, homemade or store bought
- 1/4 cup fig preserves
- 6 oz gruyere cheese, shredded
- 1 cup low moisture mozzarella cheese, shredded
Instructions
- Preheat oven to 500 degrees. Sprinkle a large baking sheet with cornmeal.
- Melt the butter in a large skillet over medium heat. Throw in the rosemary sprigs and cook 1-2 minutes, flipping once, until crispy. Place onto a paper towel.
- Add the onions, the wine, and a big pinch each of salt and pepper. Stir for 5 minutes until reduced, then, in 5 minute increments, add the beef broth 1/2 cup at a time. Repeat until the onions are deeply caramelized and crispy in spots, stirring occasionally. This will take 25-35 minutes.
- Divide the pizza dough in half. Roll, push, and poke one ball into a roughly 10 inch circle. Set onto the prepared baking sheet, poke a few holes in the center, and brush with a bit of olive oil. Parbake for 5 minutes to set up the crust.
- Spread half of the fig jam over the dough, then half of the onions and half of each cheese. Bake 8-10 minutes until golden and gooey. Repeat with the second ball of dough.
- Slide and serve hot garnished with the crispy rosemary!
Notes
*Gruyere substitute...If you can't find gruyere, or it is too expensive for your budget, the next best option is Swiss.