Fragrant Rosemary Red Onion Pizza

Rosemary Red Onion Pizza

Craft this elegant rosemary red onion pizza featuring a luscious ricotta base, sweet caramelized onions, aromatic garlic, and savory Parmesan, all baked until golden and bubbling. It’s a sublime white pizza that shines as both an appetizer and a main course.

By David Leite

For the Pizza Dough

• 1 cup 105°F (41°C) warm water
• 2 tablespoons honey
• 1 package quick-rise yeast
• 1/4 cup extra-virgin olive oil, plus more for the bowl
• 1 1/2 teaspoons sea salt
• 2 tablespoons finely chopped rosemary leaves
• 3 cups bread flour, as needed

For the Topping and Shaping

• 3 tablespoons extra-virgin olive oil
• 3 medium red onions, sliced 1/4 inch (6 mm) thick
• Sea salt and fresh ground black pepper, to taste
• Coarse cornmeal, for sprinkling
• 1 1/2 cups ricotta cheese
• Small garlic cloves, unpeeled (optional, but highly recommended for enhanced flavor)
• 1 tablespoon coarsely chopped rosemary leaves
• 1/2 cup grated Parmesan

Make the Pizza Dough

1. Pour 1/4 cup of the warm water into the bowl of a heavy-duty mixer and stir in the honey. Evenly sprinkle the quick-rise yeast over the water-honey mixture and let it stand undisturbed for about 5 minutes, allowing the yeast to soften and activate.
2. Once the yeast has softened and begun to foam slightly, stir the mixture gently to ensure the yeast is fully dissolved. Next, incorporate the remaining 3/4 cup water and the 1/4 cup olive oil. Attach the dough hook to your mixer and begin mixing on a low speed.
3. Gradually add the sea salt, finely chopped rosemary, and 1 cup of bread flour to the wet ingredients. Continue mixing until the flour is completely incorporated into a shaggy dough.
4. Proceed to add the remaining flour, one cup at a time, ensuring each addition is fully absorbed before adding the next. As the flour is incorporated, a cohesive dough ball will start to form and pull away cleanly from the sides of the mixing bowl. Once all the flour is added, increase the mixer speed to medium-low and continue to mix for 1 minute to further develop the gluten.
5. Transfer the dough from the mixer bowl onto a lightly floured work surface. Knead the dough by hand for a few minutes until it feels smooth, elastic, and uniform in texture. This final hand-kneading ensures a supple and pliable dough.
6. Lightly oil a clean bowl, then place the kneaded dough inside, turning it once to coat with oil. Cover the bowl with a clean kitchen towel or plastic wrap and allow the dough to rise in a warm, draft-free place until it has doubled in bulk, which typically takes between 45 to 60 minutes.

Make the Topping (Caramelized Red Onions)

1. While the pizza dough is rising, prepare the delicious caramelized onions. Heat a large skillet over medium heat and add 1 tablespoon of the extra-virgin olive oil. Add the thinly sliced red onions to the skillet and cook them gently, stirring occasionally, until they have softened considerably and turned a beautiful translucent golden-brown, a process that usually takes about 20 minutes. Season the softened onions with sea salt and fresh ground black pepper to taste, then remove from heat and allow them to cool slightly.

Assemble and Bake the Pizza

1. Preheat your oven to 400°F (200°C). If you have a pizza stone, place it in the oven during preheating for a crispier crust. Lightly sprinkle a baking sheet with coarse cornmeal; this prevents sticking and adds a rustic texture to the bottom of the crust.
2. Once the dough has risen, gently punch it down to release the air. Transfer the dough onto the cornmeal-dusted baking sheet. Using your fingertips, gently press and spread the dough outwards from the center, making light indentations, until it forms an even rectangle of approximately 10 by 15 inches, or the desired shape for your pan.
3. Evenly spread the ricotta cheese over the stretched pizza dough, leaving a half-inch border around the edge to create a natural crust.
4. Artfully distribute the cooled, caramelized red onions over the ricotta layer. Then, sprinkle with the coarsely chopped rosemary, tuck in the unpeeled garlic cloves (if using), and scatter the grated Parmesan cheese over the entire surface. Drizzle the remaining 2 tablespoons of olive oil over the toppings. If desired, finish with an extra sprinkle of freshly ground black pepper for a touch of zing.
5. Carefully transfer the baking sheet with the assembled pizza into the preheated oven. Bake for 25 to 30 minutes, or until the crust achieves a beautiful golden-brown hue and appears delightfully crisp, and the toppings are bubbly and fragrant.
6. Once baked, remove the pizza from the oven. Serve it immediately, piping hot and fresh, or allow it to cool slightly on a wire rack before serving at room temperature. Slice the pizza into narrow wedges or elegant strips for a sophisticated appetizer, or cut into wider slices for a more substantial and satisfying dinner. This recipe was originally published on July 18, 2005.

Adapted From

Everybody Loves Pizza

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C. Humphries

This Rosemary Red Onion Pizza truly presents a magnificent symphony of flavors, where each ingredient plays a crucial role. The inherently sweet, subtly charred caramelized onions, combined with the earthy and woodsy notes of fresh rosemary, strike an elegant balance against the creamy, luxurious ricotta and the sharp, salty Parmesan cheeses. Adding the optional unpeeled garlic cloves is an absolute revelation, infusing the pizza with an even greater depth of pungent yet sweet flavor that truly sets this recipe apart. The toppings, without a doubt, are the star of this pizza.

Regarding the crust, its texture was remarkably tender, boasting a tight crumb structure and a subtle, satisfying crunch upon baking. The inclusion of rosemary and honey lent a lovely sweet herbaceousness to the quick dough, though I noted that the dough, being a quick preparation, didn’t have ample time to develop the profound character one might seek in a traditional pizza crust. For those desiring that signature yeasty tang, I would highly recommend aging the dough overnight, or even for a few days, in the refrigerator before baking. This cold fermentation process significantly enhances the flavor complexity. However, the specified amount of ricotta cheese was absolutely perfect, delivering just the right amount of creamy richness without overpowering other elements.

Trisha T.

The Rosemary Red Onion Pizza was a delightful departure from my usual pizza repertoire, offering a refreshingly different and incredibly satisfying experience. From the moment I started preparing it, the kitchen was filled with tantalizing aromas, and the visual appeal was evident at nearly every stage of the process. The rosemary-infused dough provided an ideal, flavorful base that perfectly complemented the inherent sweetness of the slow-cooked red onions. I chose to include the optional ricotta cheese, and I can unequivocally say that its creaminess added an exquisite dimension, binding the flavors beautifully and enriching the overall texture.

Furthermore, I emphatically recommend considering the unpeeled garlic cloves as an essential, rather than optional, addition. My only regret was not adding more! After the pizza finishes baking, simply squeeze the soft, roasted garlic cloves directly out of their peels and onto the warm pizza. The burst of mellow, aromatic garlic flavor is simply divine and will not disappoint. Regarding the dough, I initially used the full 3 cups of flour as specified, but upon reflection, I believe a slightly lesser amount might have yielded an even lighter, less “bread-y” crust. While it was still delicious, a tad less flour could potentially result in a crisper, more delicate texture. The recommended 45-minute rise time for the dough proved to be absolutely perfect, allowing it to achieve ideal volume and aeration.

Camilla Maybee

Let me begin by stating how much my husband and I absolutely adored this pizza. It truly embodies elegance in its simplicity, making it a perfect choice for a date-night dinner when you desire something special without excessive fuss, yet still want to feel a touch sophisticated. The minimal effort involved belies the gourmet results, which is a rare and welcome combination.

One minor observation I will share relates to the quantity of red onions. While the recipe calls for three whole onions, I personally found that fewer would suffice for a visual presentation similar to the recipe photo. Two onions created a very generously onion-laden pizza, which my husband and I thoroughly enjoyed, given our mutual love for sautéed onions. However, if you are not as fervent an onion enthusiast, I would suggest starting with just one medium red onion to achieve a more balanced flavor profile that allows the other delightful toppings to shine equally. Regardless, the overall experience was fantastic, and this pizza has definitely earned a spot in our regular rotation!