Goat Cheese and Caramelized Onion Pizza

Imperial June 2, 2026June 2, 2026

Quick Recipe Version (TL;DR)

Yield: 1 12-inch pizza, 4 servings
Prep Time: 20 minutes
Cook Time: 52 minutes
Total Time: 1 hour 12 minutes

Quick Ingredients

Pizza: 1 pound pizza dough, 1 tablespoon olive oil, 1 tablespoon cornmeal or flour, 1 cup shredded low-moisture mozzarella, 4 ounces goat cheese, 1 tablespoon honey, 1 teaspoon fresh thyme leaves
Caramelized onions: 2 large yellow onions, 1 tablespoon olive oil, 2 tablespoons unsalted butter, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1 teaspoon balsamic vinegar
Garlic white base: 2 tablespoons olive oil, 1 large garlic clove, 1/4 teaspoon kosher salt, 1/8 teaspoon black pepper

Do This

1. Let 1 pound pizza dough sit at room temperature for 30 minutes if chilled.
2. Cook sliced onions with olive oil, butter, salt, and pepper over medium-low heat for 35 to 40 minutes until deeply golden and jammy; stir in balsamic vinegar.
3. Preheat oven to 500 degrees F for at least 30 minutes with a pizza stone or inverted sheet pan inside.
4. Stretch dough into a 12-inch round on parchment dusted with cornmeal or flour.
5. Brush with garlic oil, then top with mozzarella, caramelized onions, and crumbled goat cheese.
6. Bake for 10 to 12 minutes until the crust is browned and the cheese is melted.
7. Finish with honey, fresh thyme, and a pinch of black pepper; rest 2 minutes before slicing.

Why You’ll Love This Recipe

Sweet, savory, and tangy: Jammy caramelized onions, creamy goat cheese, melty mozzarella, and honey create a balanced white pizza with big flavor.
Simple ingredients, impressive result: Store-bought pizza dough keeps it friendly for weeknights, while the toppings make it feel special.
Beautiful texture: You get a crisp, chewy crust, soft onions, creamy cheese pockets, and a delicate herby finish.
Easy to customize: Add arugula, prosciutto, mushrooms, or a little chili heat depending on what you love.

Grocery List

Produce: 2 large yellow onions, 1 large garlic clove, fresh thyme
Dairy: Unsalted butter, low-moisture mozzarella cheese, goat cheese
Pantry: Pizza dough, olive oil, cornmeal or all-purpose flour, kosher salt, black pepper, balsamic vinegar, honey

Full Ingredients

For the Caramelized Onions

2 large yellow onions, about 1 1/4 pounds total, thinly sliced from root to tip
1 tablespoon olive oil
2 tablespoons unsalted butter
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon balsamic vinegar
1 to 2 tablespoons water, as needed to loosen browned bits from the pan

For the Garlic White Base

2 tablespoons olive oil
1 large garlic clove, finely grated or minced
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

For the Pizza

1 pound pizza dough, store-bought or homemade, at room temperature
1 tablespoon cornmeal or all-purpose flour, for the parchment or peel
1 cup shredded low-moisture mozzarella cheese, about 4 ounces
4 ounces goat cheese, crumbled
1 tablespoon honey, plus more to taste
1 teaspoon fresh thyme leaves, plus a few extra leaves for serving if desired
1 pinch flaky salt, optional, for finishing
1 pinch freshly ground black pepper, for finishing

Goat Cheese and Caramelized Onion Pizza – Closeup

Step-by-Step Instructions

Step 1: Bring the Dough to Room Temperature

If your pizza dough is refrigerated, place it on the counter for 30 minutes before shaping. Room-temperature dough stretches more easily and is less likely to spring back. Keep it lightly covered so the surface does not dry out.

Step 2: Start the Caramelized Onions

Thinly slice 2 large yellow onions. Set a large skillet over medium heat and add 1 tablespoon olive oil and 2 tablespoons unsalted butter. Once the butter melts, add the onions, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir well so the onions are evenly coated.

Step 3: Cook the Onions Until Jammy

Reduce the heat to medium-low and cook the onions for 35 to 40 minutes, stirring every 3 to 5 minutes. They should slowly soften, shrink, and turn deep golden brown. If the pan gets too dark or dry, add 1 tablespoon water and scrape up the browned bits. When the onions are soft, sweet, and jammy, stir in 1 teaspoon balsamic vinegar and cook for 1 minute more. Remove from the heat.

Step 4: Preheat the Oven

Place a pizza stone, pizza steel, or an inverted rimmed baking sheet on the center rack of the oven. Preheat to 500 degrees F for at least 30 minutes. A very hot surface helps the crust bake up crisp on the bottom while staying chewy inside.

Step 5: Make the Garlic White Base

In a small bowl, stir together 2 tablespoons olive oil, 1 finely grated or minced garlic clove, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. This simple garlic oil acts as the white pizza base, adding flavor without using tomato sauce.

Step 6: Shape the Pizza Dough

Place a sheet of parchment paper on a cutting board or pizza peel and dust it with 1 tablespoon cornmeal or flour. Gently stretch the dough into a 12-inch round or oval. Use your fingertips to press the dough outward from the center, leaving a slightly thicker rim around the edge. If the dough resists stretching, let it rest for 5 minutes, then continue.

Step 7: Add the Toppings

Brush the garlic oil evenly over the dough, leaving a 1/2-inch border around the edge. Sprinkle on 1 cup shredded low-moisture mozzarella. Scatter the caramelized onions over the mozzarella in loose ribbons, then crumble 4 ounces goat cheese across the top. Try to distribute the goat cheese in small pieces so every slice gets a creamy, tangy bite.

Step 8: Bake the Pizza

Carefully slide the pizza, still on the parchment, onto the preheated stone, steel, or inverted baking sheet. Bake at 500 degrees F for 10 to 12 minutes, until the crust is puffed and browned, the mozzarella is melted, and the goat cheese is softened with light golden spots. If your oven browns unevenly, rotate the pizza once during the last 3 minutes of baking.

Step 9: Finish with Honey and Thyme

Remove the pizza from the oven and let it rest for 2 minutes. Drizzle with 1 tablespoon honey, sprinkle with 1 teaspoon fresh thyme leaves, and add a small pinch of flaky salt and black pepper if you like. Slice into 8 pieces and serve warm.

Pro Tips

Take your time with the onions: True caramelized onions need gentle heat. If they brown too quickly, lower the heat so they become sweet and jammy instead of crisp.
Use low-moisture mozzarella: Fresh mozzarella can release too much water and make the pizza soggy. Shredded low-moisture mozzarella melts beautifully.
Do not overload the toppings: A moderate layer of onions and cheese gives you a crisp crust and balanced flavor in every bite.
Preheat thoroughly: Give the pizza stone, steel, or sheet pan a full 30 minutes to heat so the bottom crust cooks properly.
Add honey after baking: Drizzling honey on the hot pizza keeps its flavor bright and prevents it from scorching in the oven.

Variations

Arugula finish: After baking, top the pizza with 1 packed cup baby arugula tossed with 1 teaspoon olive oil and a tiny pinch of salt.
Prosciutto version: Add 2 ounces thinly sliced prosciutto after baking for a salty, savory contrast to the honey and onions.
Mushroom and onion: Sauté 4 ounces sliced cremini mushrooms until browned and scatter them over the pizza with the caramelized onions.

Storage & Make-Ahead

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat slices in a 375 degrees F oven or toaster oven for 6 to 8 minutes, or until the crust crisps and the cheese is warm. Avoid microwaving if possible, since it softens the crust. The caramelized onions can be made up to 4 days ahead and stored in the refrigerator, or frozen for up to 2 months. For the best texture, shape and bake the pizza right before serving.

Nutrition (per serving)