Pizza with Caramelized Onions, Arugula, and Ricotta
Creamy ricotta and sweet onions balanced by peppery, dressed greens
Why This Recipe Works
This pizza balances the deep, jammy sweetness of slow-cooked onions with dollops of creamy ricotta. Adding the dressed arugula after baking provides a fresh, bright contrast to the rich, melted cheeses.
Instructions
Heat the olive oil in a 12-inch nonstick skillet over medium heat until it shimmers. Stir in the onions, brown sugar, and salt and cook until the onions begin to soften, about 5 minutes.
Reduce the heat to medium-low and continue to cook, stirring often to ensure even browning, until the onions are deeply caramelized and jammy, 20 to 25 minutes. Season with salt and pepper to taste and set aside.
Season the ricotta with salt and pepper in a small bowl while the onions finish cooking.
Prepare your dough for two pizzas. Spread the pizza sauce evenly over the dough, followed by the mozzarella and Parmesan. Dollop the seasoned ricotta over the top and scatter the caramelized onions across the cheese.
Bake in a preheated 500-degree oven until the crust is golden brown and the cheese is bubbling, about 10 to 12 minutes.
Toss the arugula with olive oil, red wine vinegar, salt, and pepper in a medium bowl until the leaves are well-coated. Sprinkle the dressed greens over the pizzas and serve immediately while the crust is still crisp.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store leftovers in an airtight container for up to 3 days; reheat in a hot oven to crisp the crust.
