This super flavorful Vegetarian French Onion Pizza is a total crowd pleaser. It’s a perfect Friday night dinner or game day snack!Jump to Recipe
Are you ready to up your Friday night pizza game? Don’t you worry, I’m here for you. This Vegetarian French Onion Pizza is packed with incredible flavor that’s totally reminiscent of your fave cozy soup. It’s the perfect dinner or game day treat to wow your friends and family.
Ingredients for Caramelized Onions
Large Yellow Onions: You’ll want to cut them into thin half moon shapes.
Olive Oil: Just a tablespoon to get these babies to caramelize properly.
Balsamic Vinegar: Some acid to really brighten the onions.
Flour: Just a tablespoon. This will really help the onions really brown and form that jammy texture we love.
Garlic and Fresh Thyme: Aromatics for depth of flavor, y’all.
Salt and Pepper: To round out our flavors.
Dry White Wine: It just adds that little extra something to put these onions over the top. The alcohol will burn off, but you can easily omit. The balsamic vinegar and Worcestershire sauce provide plenty of flavor on their own.
Ingredients for the Rest of the French Onion Pizza
Pizza Dough: I like to buy the pre-made refrigerated dough from Trader Joe’s. You could also buy a pre-made pizza crust, but it may change the cook time. If you’re feeling ambitious and want to make your own, I like this recipe.
Olive Oil: We’ll use a tablespoon in place of traditional sauce to make sure our pizza isn’t dry.
Swiss and Gruyere Cheese: For authentic French onion soup vibes! I buy the bag of shredded Swiss & Gruyere at Trader Joe’s to keep things simple. I hear Aldi has a similar option too.
Gorgonzola Cheese: This is optional, but fun.
French Onion Pizza Tips & Tricks
- Pizza Dough: First things first: let your pizza dough sit at room temperature for about 20 minutes. This gives the gluten a chance to relax and will make forming the dough easier.
- Flour and Water: I like to fill a small bowl with lukewarm water and lightly dust my workspace with all-purpose flour as I’m forming the pizza dough. I dab my fingers in the water as needed to relax the gluten, and the flour keeps the dough from getting too sticky.
- Pizza Stone: You can use a metal baking sheet, but I highly recommend investing in a pizza stone. The real key to success with the pizza stone is placing it in the oven while it pre-heats; this will ensure the crust crisps up evenly. You’ll want to carefully coat the stone with a small bit of oil once it’s done pre-heating and before you add the dough. You can use a spray or carefully dab with a paper towel.
- Use both oven racks! For best results, bake your pizza on the bottom rack for the first 8 minutes before transferring to the top rack for the last 2-4 minutes.
- Resting and Cooling: It’s best to let the pizza sit for at least 5 minutes after it comes out of the oven. This will allow everything to settle for optimal flavor and texture!
I hope you simply adore this Incredible Vegetarian French Onion Pizza! If you give it a try, be sure to leave a rating and review. This helps Google figure out I exist and encourages others to try the recipe too! You can also find me on Pinterest and Instagram. It makes my day to hear from you!
More Game Day Treats
- Healthier Caramelized French Onion Dip
- Healthier Jalapeño Poppers (Vegetarian!)
- Corn Flake Chicken Tenders with Pumpkin Honey Mustard
French Onion Pizza
- pizza stone or large metal baking sheet
For the Caramelized Onions
- 2 large yellow onions thinly sliced into half moon shapes
- 1 tbsp olive oil
- 1 tbsp Worcestershire sauce
- 1 tbsp balsamic vinegar
- 1 tbsp all-purpose flour
- 3 cloves garlic peeled and minced
- 2 tbsp fresh thyme leaves removed from woody stems
- ¼ tsp sea salt
- freshly ground black pepper
- ¼ cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
For the Rest of the Pizza
- 1 lb pizza dough
- 1 tbsp olive oil
- 1 cup shredded Swiss cheese
- 1 cup shredded Gruyere cheese
- ½ cup crumbled Gorgonzola cheese (optional)
- Preheat oven to 450° F. If using pizza stone, go ahead and put it in the oven at this time to warm it (this will ensure your pizza cooks evenly).
- Remove pizza dough from refrigerator and let sit on counter for approximately 20 minutes.
- Heat 1 tbsp olive oil in a large pan over medium heat until shimmering and add onions. Sauté occasionally, checking every 5 minutes or so until they are caramelized and golden brown. This takes about 20-30 minutes.
- When onions are caramelized, add Worcestershire sauce, balsamic vinegar, flour, garlic, thyme, salt, pepper and sauté about 2 more minutes, or until liquid is absorbed. Add wine and sauté until all liquid is absorbed and incorporated, 3-5 more minutes. The onions will look almost jammy at this point. Remove from heat.
- When pizza dough has sat out for 20 minutes, form it into a 10-12 inch circle (this doesn't need to be perfectly symmetrical!), using all-purpose flour and dabbing fingers in a small bowl of warm water as needed to shape the dough.
- Remove pizza stone from oven carefully with oven mitts, lightly coat stone with olive oil, and transfer shaped pizza dough to stone.
- Spread another tablespoon of olive oil evenly across the top of the dough. Add half cup each of Swiss and Gruyere cheese and then layer caramelized onions evenly on top. Add another half cup each of Swiss and Gruyere cheese.
- Bake on bottom rack of oven for 8 minutes.
- At the 8-minute mark, you can pull out the pizza and add optional gorgonzola cheese. Bake for 2-4 more minutes on the top rack, removing when cheese and crust are golden brown. Let sit for 5 minutes, slice into 8 pieces, and enjoy!
Photography by Hope Agresti