Red Onion Pizza

This pizza keeps the toppings minimal and lets the sauce do the talking. A classic soffritto of onion, carrot, and celery sautéed in olive oil forms the base, then simmers with canned tomatoes for 45 minutes until everything breaks down into a concentrated, naturally sweet sauce.

Only a thin layer of that sauce goes on each shell. Too much and you get a soggy crust; just enough and you taste every component. The recipe makes more sauce than you need for two pizzas, which is a bonus. Freeze the rest for a quick weeknight pasta sauce.

Thinly sliced red onion is the star topping here. It softens and caramelizes in the oven, turning jammy and sweet against the tangy sauce and stretchy mozzarella. The key is slicing those onions paper-thin so they cook through in the time it takes the crust to go golden.

Kitchen Tips

• A pizza stone on the lowest rack gives you the crispiest bottom crust. Preheat it with the oven so it’s screaming hot when the pizza hits it.
• If using a metal pan instead, don’t preheat it. A cold pan prevents sticking.
• Spread the sauce sparingly. A quarter cup per pizza sounds like nothing, but this sauce is concentrated from that long simmer.
• Grate the mozzarella yourself. Pre-shredded cheese has anti-caking starch that prevents smooth melting.

Variations

• Scatter capers or Kalamata olives over the onions for a salty, briny contrast.
• Add crumbled goat cheese alongside the mozzarella for a tangy twist.
• Toss fresh arugula on top right after it comes out of the oven for a peppery bite.