Why You’ll Love This Recipe
Rich, savory flavor
Soft, airy texture with crispy edges
Perfect for any occasion
Easy to customize
Freezer-friendly
Kitchen Equipment You’ll Need
Mixing bowls
Stand mixer or wooden spoon
9×13-inch baking pan
Small skillet
Plastic wrap or a towel
Oven
Tips for Success
Let the dough rise fully for a light texture
Use yellow or sweet onions for best flavor
Caramelize onions low and slow for depth
Drizzle generously with olive oil before baking
Ingredients
For the dough:
4 cups all-purpose flour
1 packet (2¼ tsp) instant yeast
1½ teaspoons salt
1¾ cups warm water
¼ cup olive oil, plus more for drizzling
For the topping:
2 large yellow onions, thinly sliced
1 tablespoon olive oil
1 teaspoon sugar
1 teaspoon salt
1 teaspoon dried thyme
1 clove garlic, minced
½ cup shredded Gruyère or mozzarella cheese (optional)
Directions
In a large bowl, mix flour, yeast, and salt. Add warm water and olive oil, stirring until a shaggy dough forms. Knead for 5–7 minutes by hand or in a stand mixer until smooth. Cover and let rise for 1–2 hours or until doubled in size.
While the dough rises, heat 1 tablespoon olive oil in a skillet over medium heat. Add onions, sugar, salt, and thyme. Cook slowly, stirring often, until onions are golden and caramelized, about 25 minutes. Stir in garlic and cook 1 minute more.
Grease a 9×13-inch pan with olive oil. Press dough into the pan, stretching to the edges. Let rise again for 30–45 minutes.
Preheat oven to 425°F. Dimple the dough with your fingertips. Spread caramelized onions evenly over the top. Add shredded cheese if using. Drizzle with more olive oil.
Bake for 20–25 minutes, or until golden brown and crisp around the edges. Let cool slightly before slicing.
Additional Tips or Variations
Add sliced olives or sun-dried tomatoes for extra flavor
Swap thyme for rosemary for a different herby note
Use whole wheat flour for a heartier version
Top with flaky sea salt before baking for extra crunch