Caramelized Shallot and Taleggio White Pizza

Quick Recipe Version (TL;DR)

• Yield: 1 large 12- to 14-inch pizza, 4 servings
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 2 hours 5 minutes, including 1 hour dough warm-up

Quick Ingredients

• 1 pound pizza dough, brought to room temperature
• 12 ounces shallots, peeled and thinly sliced, about 3 1/2 cups
• 2 tablespoons unsalted butter
• 3 tablespoons extra-virgin olive oil, divided
• 1/2 teaspoon kosher salt, divided, plus more to taste
• 1/4 teaspoon freshly ground black pepper, plus more for finishing
• 1 teaspoon honey
• 1 teaspoon sherry vinegar or balsamic vinegar
• 2 teaspoons fresh thyme leaves, divided, plus extra for finishing
• 1 small garlic clove, finely grated or minced
• 4 ounces low-moisture whole-milk mozzarella, shredded, about 1 cup
• 5 ounces Taleggio cheese, cut into small pieces
• 2 tablespoons finely grated Parmesan
• 1 tablespoon all-purpose flour, semolina, or fine cornmeal, for shaping

Do This

• 1. Let the pizza dough sit at room temperature for 1 hour. Preheat a pizza stone, steel, or inverted sheet pan at 500°F for at least 45 minutes.
• 2. Cook the sliced shallots in butter, 1 tablespoon olive oil, 1/4 teaspoon salt, and pepper over medium-low heat for 25 to 30 minutes, until jammy.
• 3. Stir honey, vinegar, and 1 teaspoon thyme into the shallots; cook 2 minutes more, then cool slightly.
• 4. Mix 2 tablespoons olive oil with garlic and the remaining 1/4 teaspoon salt.
• 5. Stretch dough into a 12- to 14-inch round on parchment; brush with the garlic oil.
• 6. Top with mozzarella, caramelized shallots, Taleggio, Parmesan, and remaining thyme.
• 7. Bake at 500°F for 8 to 11 minutes, until the crust is deeply golden and the cheese is melted. Rest 3 minutes, then slice.

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Why You’ll Love This Recipe

• Elegant but easy: Sweet, jammy shallots and creamy Taleggio make this feel restaurant-worthy without fussy techniques.
• Beautifully balanced: Rich cheese, mellow garlic oil, fresh thyme, and a tiny splash of vinegar keep every bite savory, sweet, and bright.
• No red sauce needed: This is a true white pizza, so the flavor of the cheeses and caramelized shallots really shines.
• Home-oven friendly: A hot oven, parchment, and a preheated stone, steel, or sheet pan help you get a crisp, blistered crust.

Grocery List

• Produce: 12 ounces shallots, 1 small garlic clove, 1 small bunch fresh thyme
• Dairy: Unsalted butter, low-moisture whole-milk mozzarella, Taleggio cheese, Parmesan cheese
• Pantry: 1 pound pizza dough, extra-virgin olive oil, honey, sherry vinegar or balsamic vinegar, kosher salt, black pepper, all-purpose flour, semolina, or fine cornmeal for shaping

Full Ingredients

For the Caramelized Shallots

• 12 ounces shallots, peeled and thinly sliced into 1/8-inch rings, about 3 1/2 cups sliced
• 2 tablespoons unsalted butter
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon honey
• 1 teaspoon sherry vinegar or balsamic vinegar
• 1 teaspoon fresh thyme leaves
• 1 to 3 tablespoons water, only as needed if the shallots begin to stick

For the White Pizza

• 1 pound pizza dough, at room temperature
• 1 tablespoon all-purpose flour, semolina, or fine cornmeal, for dusting and shaping
• 2 tablespoons extra-virgin olive oil
• 1 small garlic clove, finely grated or minced
• 1/4 teaspoon kosher salt
• 4 ounces low-moisture whole-milk mozzarella, shredded, about 1 cup
• 5 ounces Taleggio cheese, cut into 1/2-inch pieces; rind trimmed if preferred
• 2 tablespoons finely grated Parmesan
• 1 teaspoon fresh thyme leaves

For Finishing

• 1/2 teaspoon fresh thyme leaves, or more to taste
• Freshly ground black pepper, to taste
• Flaky salt, optional, to taste

Step-by-Step Instructions

Step 1: Bring the Dough to Room Temperature and Heat the Oven

Place the 1 pound pizza dough in a lightly oiled bowl or leave it in its package if there is room for it to expand. Let it sit at room temperature for 1 hour. Room-temperature dough stretches more easily and bakes with a better texture than cold dough.

While the dough warms up, place a pizza stone, pizza steel, or an inverted heavy baking sheet on the upper-middle oven rack. Preheat the oven to 500°F for at least 45 minutes. A thoroughly heated baking surface helps the crust crisp quickly before the cheese overcooks.

Step 2: Slowly Caramelize the Shallots

Set a large skillet over medium-low heat. Add the 2 tablespoons butter and 1 tablespoon olive oil. Once the butter has melted, add the sliced shallots, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir well so the shallots are coated in the butter and oil.

Cook for 25 to 30 minutes, stirring every 3 to 4 minutes, until the shallots are soft, golden, and reduced to a jammy tangle. Keep the heat gentle; if they brown too quickly or start to stick, lower the heat and add 1 tablespoon water at a time, scraping up the browned bits from the pan.

Stir in the 1 teaspoon honey, 1 teaspoon sherry vinegar or balsamic vinegar, and 1 teaspoon thyme leaves. Cook for 2 minutes more, until glossy and deeply fragrant. Remove from the heat and let the shallots cool slightly while you prepare the dough.

Step 3: Make the Garlic Oil and Prepare the Cheeses

In a small bowl, stir together the 2 tablespoons olive oil, grated garlic, and remaining 1/4 teaspoon kosher salt. This simple garlic oil is the white base of the pizza, so spread it all the way toward the edges when you assemble.

Shred the mozzarella if it is not already shredded. Cut the Taleggio into small 1/2-inch pieces so it melts into creamy pockets across the pizza. Taleggio rind is edible, but if you prefer a milder flavor or smoother texture, trim it away before cutting.

Step 4: Stretch the Pizza Dough

Place a sheet of parchment paper on a pizza peel, cutting board, or the back of a sheet pan. Lightly dust the parchment with 1 tablespoon flour, semolina, or fine cornmeal. Place the dough in the center and gently press it out with your fingertips, working from the center toward the edges.

Stretch the dough into a 12- to 14-inch round, leaving a slightly thicker rim for the crust. If the dough springs back, let it rest for 5 to 10 minutes, then continue stretching. Try not to flatten the outer edge too much; that rim will puff and blister in the hot oven.

Step 5: Add the White Pizza Base and Toppings

Brush the garlic oil evenly over the stretched dough, leaving about 1/2 inch around the edge uncovered. Scatter the shredded mozzarella over the dough first; this creates a mild, melty layer that helps hold everything in place.

Spoon the caramelized shallots over the mozzarella in small, even clusters. Tuck the Taleggio pieces between the shallots, then sprinkle with the Parmesan and 1 teaspoon fresh thyme leaves. Avoid piling all the toppings in the center; an even layer helps the pizza bake cleanly and keeps the crust from getting soggy.

Step 6: Bake Until Blistered and Melted

Carefully slide the pizza, still on the parchment, onto the preheated pizza stone, steel, or inverted sheet pan. Bake at 500°F for 8 to 11 minutes, until the crust is puffed and deeply golden in spots, the underside is crisp, and the Taleggio has melted into creamy pools.

If your parchment is darkening too quickly, use tongs to gently pull it out from under the pizza after the first 3 to 4 minutes of baking. Continue baking directly on the hot surface until the crust is done to your liking.

Step 7: Finish, Rest, and Serve

Transfer the pizza to a cutting board and let it rest for 3 minutes. This short rest helps the cheese settle slightly so the slices hold together. Finish with the remaining 1/2 teaspoon fresh thyme leaves, a few turns of black pepper, and a tiny pinch of flaky salt if your cheeses are not already very salty.

Slice into 4 large pieces for a main course or 8 smaller pieces for an appetizer-style serving. Serve warm, while the Taleggio is soft and the shallots are sweet and fragrant.

Pro Tips

• Keep the shallots low and slow: Medium-low heat is the secret to jammy shallots. If they get crisp or dark too early, the final flavor can turn bitter instead of sweet.
• Use low-moisture mozzarella: Fresh mozzarella releases more liquid and can make this pizza wet. Low-moisture mozzarella gives you better stretch and a crisper crust.
• Do not overload the center: Taleggio is rich and melts generously, so distribute it in small pieces rather than one heavy layer.
• Preheat fully: A pizza stone or steel needs at least 45 minutes at 500°F to store enough heat for a crisp bottom crust.
• Let the dough relax: If the dough resists stretching, pause for 5 to 10 minutes. Rested dough is much easier to shape and less likely to tear.

Variations

• Mushroom shallot pizza: Add 4 ounces sliced cremini mushrooms to the skillet after the shallots have cooked for 15 minutes. Cook until the mushrooms are tender and their moisture has evaporated.
• Fig and thyme version: Dot the topped pizza with 2 tablespoons fig jam before baking for a sweeter, more dramatic appetizer-style pizza.
• Peppery finish: After baking, top the pizza with 1 packed cup baby arugula tossed with 1 teaspoon olive oil and 1/2 teaspoon lemon juice.

Storage & Make-Ahead

This pizza is best right after baking, but leftovers keep well. Store cooled slices in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a 375°F oven for 8 to 10 minutes, or in a dry skillet over medium-low heat for 5 to 7 minutes, until the crust crisps and the cheese softens again.

To make the recipe easier, caramelize the shallots up to 3 days ahead. Cool completely, then refrigerate in an airtight container. Bring them to room temperature before topping the pizza, or warm them gently in a skillet for 2 to 3 minutes. The garlic oil can be mixed up to 4 hours ahead and kept covered at room temperature. For best texture, stretch and bake the dough just before serving.

Nutrition (per serving)

Calories: 690 kcal | Carbs: 70g | Protein: 25g | Fat: 34g | Saturated Fat: 16g | Fiber: 3g | Sugar: 9g | Sodium: 1050mg | Cholesterol: 68mg