Onion Pizza

Lindy’s Toast brings us something to fuzz about during the start of the year and it’s quite different than any other pizza recipe because this pizza focuses on something we never thought would do so well on pizzas. Cooked differently, Lindy thought of using another pizza dough recipe together with specially cooked onions or onion jam – yes there is such a thing! Try the recipe below:


1 fresh pizza dough (Reinhart recipe pizza dough, refrigerated for at least 24 hours)

1 large onion, halved and thinly sliced (half moon slices)

1 to 2 tablespoons heavy cream

Fresh sage leaves (I slivered up about 5 of them- optional)

1 piece of thick-cut bacon, cut into lardons

1 to 2 tablespoons onion marmalade (you can use lobstersquad's incredibly wonderful multi-purpose onion jam)

Salt and pepper to taste

Individual Onion Pizza, on the side


  1. Take dough out of fridge two hours before cooking. Preheat oven to 450F. When ready to bake, you will stretch the dough out thinly on a scattering of cornmeal or semolina flour. If you have a baking stone and peel you can use them. If not you can do this on the back of a turned-over cookie sheet, and bake it on the sheet, too. I do love the baking stone effect, and keep mine in the oven always, so there is less chance of breaking it, the one I have is 7 years old, and deeply darkened.

  2. Top pizza with sliced onions, drizzle with cream-lightly. Scatter bacon and sage, and blop on some onion jam. Slide into oven and bake 25 minutes or so, until it looks like the picture, only maybe tidier.
Posted by Diane Araga, on January 1, 2013 at 8:00 AM