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Cheese and pickled onion pizza recipe

Cheese and pickled onion pizza recipe

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  • Recipes
  • Dish type
  • Main course
  • Pizza
  • Vegetarian pizza

The perfect Friday night pickled onion pick me up. An easy homemade pizza base is topped with pickled shallots.

1 person made this

IngredientsServes: 2

  • 2 tablespoons olive oil
  • 3 tablespoons Garner’s Pickled Shallots, drained
  • 1 medium can chopped tomatoes
  • 1 teaspoon mixed herbs
  • 1 teaspoon honey
  • black pepper to taste
  • 225g strong white plain flour
  • 1/2 teaspoon salt
  • 7g sachet easy blend yeast
  • 150ml warm water
  • 1 dessertspoon olive oil
  • 150g of your favourite cheese

MethodPrep:20min ›Cook:15min ›Extra time:15min rising › Ready in:50min

  1. To make sauce, heat 1 dessertspoon oil in a small pan and sauté shallots quickly. Add remaining sauce ingredients and simmer gently for 5 minutes until the tomatoes are reduced and the sauce thickens. Set aside.
  2. To make dough mix flour, salt and yeast in a mixing bowl. Make a well in the centre. Add warm water and 2 tablespoons oil. Mix to a soft dough, adding a little water if the mixture is too dry.
  3. Gather the dough together with your hand and knead on a lightly floured surface for 10 minutes until the dough is smooth.
  4. Divide the dough into 2 and shape into neat pizza bases. Place on baking tray dusted with flour and place in a warm – not hot – place to rise for 15 minutes if possible.
  5. Pre-heat oven 220 C / Gas 7.
  6. Spoon sauce over pizza bases, leaving a rim. Add nuggets of cheese.
  7. Bake for 8 to 10 minutes until the top is bubbling and dough golden.

See it on my blog

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I might have a new favorite flavor combo. I’ll always love you, peanut butter and chocolate, but caramelized onion, bacon and gruyere is my newest obsession. Specifically on a pizza. I can’t even begin to describe how incredibly delicious this caramelized onion, bacon and gruyere pizza is. Salty, cheesy, crispy, umami…I mean, I’m drooling.

And the best part? It’s ready in under 30 minutes.

Alex and I love cooking together. Even in our teensy city kitchen we love working in the kitchen together for a fun date night in. And one of our most favorite meals to make together is homemade pizza. It’s versatile, fun, and thanks to Fleischmann’s® RapidRise™ Yeast , it is incredibly quick and easy.

Yes, you heard that right. JUST TEN MINS, PPL.

So, like um, hello?! Why would we ever not make homemade pizza?

Why This Recipe Works

This Thin and Crispy Pizza recipe comes in handy when you're out of yeast or you don't have time to prepare pizza dough from scratch. By preparing my Yeastless Lavash Bread ahead of time, it'll be in the freezer, ready to use the next time you've got a hankering for a thin and crispy pizza.

Another great thing about thin crust pizza is you don't get that stuffed feeling that you get when you eat too much bread. Who wants to get full on a thick, doughy crust, when you can indulge on the sauce, cheese, and toppings?

Traditional pizza sauce is boring. I like making things a little more interesting by using spicy Chimichurri Sauce, (a combination of pureed herbs, chili peppers, and garlic). If you're in the mood for sweet and spicy, try my Pineapple Habanero Chutney. It finally settles the argument as to whether pineapple belongs on pizza or not!

Perhaps you feel like a garlicky pizza sauce instead? Or, hey, are you feeling extra adventurous? Try my Spruce Tip Pesto. It's very similar to basil pesto but instead of basil, I use spruce tips. It's like what I imagine Montana would taste like if you could take a bite out of the state!

The final step to making your Thin Crust Pizza is adding your favorite toppings. However, if you need some ideas, I will chime in with some suggestions. Stick with your usual favorites or try something new.

  • Author: Cookie and Kate
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes (plus 30 minutes cooling time)
  • Yield: 2 cups 1 x
  • Category: Condiment
  • Cuisine: Mexican

Learn how to make quick-pickled onions! This tangy and crisp pickled onion recipe is ready in 30 minutes. These onions are the perfect condiment for tacos, burritos, nachos, burgers and more. Recipe yields 2 cups.


  • 1 medium red onion, very thinly sliced
  • ½ cup water
  • ¼ cup distilled white vinegar
  • ¼ cup apple cider vinegar or additional white vinegar
  • 1 ½ tablespoons maple syrup or honey
  • 1 ½ teaspoons fine sea salt
  • ¼ teaspoon red pepper flakes (optional, for heat)


  1. Pack the onions into a 1-pint mason jar or similar heat-safe vessel. Place the jar in the sink, to catch any splashes of hot vinegar later.
  2. In a small saucepan, combine the water, both vinegars, maple syrup, salt, and pepper flakes. Bring the mixture to a gentle simmer over medium heat, then carefully pour the mixture into the jar over the onions.
  3. Use a butter knife or spoon to press the onions down into the vinegar and pop any air bubbles in the jar. Let the pickled onions cool to room temperature (about 20 to 30 minutes), at which point they should be sufficiently pickled for serving.
  4. Cover and refrigerate leftover pickled onions for later. Quick-pickled onions are best consumed within three days, but they keep for 2 to 3 weeks in the refrigerator.


Make it vegan: Be sure to use maple syrup instead of honey.

Can I can it? No. This recipe is a “refrigerator pickle” recipe. It is not designed for canning in a water bath, and it has not been tested for canning safety. Please do not attempt! Follow a recipe specifically designed for canning instead.

Recipe Summary

  • 4 ounces 90% lean ground sirloin
  • ½ cup chopped red onion
  • ⅛ teaspoon kosher salt
  • 2 tablespoons canola mayonnaise
  • 2 tablespoons unsalted ketchup
  • 1 (10-ounce) prepared whole-wheat pizza crust (such as Boboli)
  • 2 ounces part-skim mozzarella cheese, shredded (about 1/2 cup)
  • 1 ounce reduced-fat cheddar cheese, shredded (about 1/4 cup)
  • 1 plum tomato, thinly sliced
  • 10 dill pickle chips (about 1 1/2 ounces)
  • ¼ teaspoon freshly ground black pepper

Place a pizza stone or heavy baking sheet in oven. Preheat oven to 450°.

While oven preheats, heat a large nonstick skillet over medium-high heat. Add beef, onion, and salt to pan cook 3 minutes or until beef is browned. Remove pan from heat.

Combine mayonnaise and ketchup in a small bowl, stirring with a whisk. Spread mayonnaise mixture over crust, leaving a 1/2-inch border. Spread beef mixture evenly over mayonnaise mixture. Sprinkle cheeses over beef. Top evenly with tomato slices and pickles sprinkle evenly with pepper. Bake at 450° for 8 to 10 minutes or until cheese is lightly browned. Cut pizza into 8 wedges.

  • 1/2 cup pecans, chopped
  • 1 small bunch black or red grapes (about 15 grapes)
  • 1 handful of pickled onions (about 1/2 cup or to taste) or 1/4 small red onion
  • 4 naan breads
  • 1 cup shredded mozzarella cheese
  • 4 teaspoons Pecorino or Parmesan cheese, grated
  • 2 teaspoons fresh thyme leaves
  • 1/2 teaspoon kosher salt
  • Pickled Onions:
  • 1/4 cup apple cider vinegar
  • 1/2 tablespoon sugar
  • 3/4 teaspoon kosher salt
  • 1/2 red onion, thinly sliced
  1. If using, at least one hour before serving, make the pickled onions. (Alternatively, use fresh red onion see below)
  2. Preheat the oven to 450 degrees Fahrenheit.
  3. Roughly break apart the pecans with your hands. Place them in a small skillet, then heat over low heat for 2 to 4 minutes, stirring frequently, until fragrant and lightly toasted. Remove from the heat.
  4. Slice the grapes in half.
  5. If using red onion, thinly slice the red onion. If desired, rinse the sliced under cold water and then drain (this helps to remove some of the bite).
  6. Place naan directly on the oven grate and pre-bake 2 to 3 minutes per side. Remove the naan from the oven and allow to cool slightly.
  7. Top each naan with about 1/4 cup shredded mozzarella cheese, a thin grating of Pecorino cheese, toasted pecans, grapes, and Pickled Onions. Garnish with thyme leaves (pull off leaves and tender stems over the pizza) and a sprinkle of kosher salt. Bake for 4 to 5 minutes until the cheese melts.

Note: You can also use homemade pizza dough recipe to make this into a full-size pizza. Follow the baking instructions here.

Place all ingredients in a bowl and mix together. Let sit at room temperature for at least 1 hour, more if possible. Cover and store in the refrigerator. Can be made ahead up to 2 weeks. Drain onions before using.

Made From Scratch Caramelized Onion Pizza

Posted By Savita

Sharing with you homemade, lite, crusty pizza dough and one of my favorite caramelized onion topping recipe. This pizza will make you love cooking at home even more. Made from scratch pizza dough with melt-in-mouth sweet caramelized onions, buttery parmesan and juicy tomato marinara sauce will make pizza making at home - A gourmet experience!!

Do you make pizza dough at home? Well, many of my friends buy pizza dough or par-baked pizza crust from store and its totally fine if you do the same. It saves a lot of time, right?

These days my friends are asking me to share made-from-scratch pizza crust recipes. I make a few kinds of pizza crusts at home. Today I got to share one with you all. This recipe is the one I love most - fluffy and crusty.

When I started baking at home regularly, one of the first thing I made at home was Pizza Dough. You will believe me (I am sure), that nothing can beat taste and texture (and to me, the satisfaction) of homemade pizza, made from scratch. Once I learnt to make good pizza crust at home, I never let Vishal buy pizza crust (at least) from store. Frozen pizza dough, however, is an exception. When I don't have time or don't have homemade pizza dough frozen then I do opt to buy frozen pizza dough. The best bet is, make sure to knead some extra pizza dough while planning for a pizza night and then freeze a portion or two for next time. It really saves time and money.I have made this pizza dough a thousand times now. I thought it is perfect to share it with you all. I mean, look at the picture. Don't you think it looks tempting, fluffy and mouthwatering good!!

Toppings for this pizza have special relevance. I always try a few toppings on homemade pizzas to let taste of crust shine-through. Today, I chose sweet caramelized onions with briny artichoke hearts, juicy marinara sauce, and topped it with salty Parmesan cheese. Sweet, briny, salty on a fluffy and crusty homemade pizza, so scrumptious!! For even cooking and rustic texture, I baked pizza on pizza stone. Even though pizza stone is recommended, its not mandatory to make this pizza. I baked this pizza on pizza sheet tray a hundred times.

If you are a regular visitor of my blog then you know, pepper flakes on savory dishes is like cherry-on-top for me. Today, I topped my pizza with pepper flakes and Italian seasoning mix (which had some crispy garlic flakes). Yummy. Feel free to skip the peppers/seasoning but I recommend using'em. Little kick of pepper flakes with rich and buttery parmesan cheese and sweet onions is like piece of heaven in every bite!!

Enjoy made-from-scratch pizza and answer my one little question - what toppings do you like on your homemade pizza?

Roasted black fig and gorgonzola pizza with pickled onion and vincotto

This pizza topping uses a classic flavour combination, sweet fig balanced out with a creamy piquant blue cheese. The mascarpone and vincotto add an extra element of decadence and the pickled onion added at the end gives a welcome crunch and an essential vinegar tang. There are lots of instructions for this recipe but it’s actually quite easy, don’t be scared.



Skill level


  • 100 ml water, at room temperature
  • 100 g pasta flour
  • 15 g fresh yeast or 7 g dried yeast
  • 300 g water, at room temperature
  • biga
  • 325 g pasta flour
  • 175 g durum wheat flour (fine semolina flour)
  • 15 g table salt

Pizza topping

  • 100 g mascarpone
  • 6 large purple figs
  • 100 g gorgonzola picante
  • 80 g grated parmesan
  • vincotto

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preparation time overnight + another 2½ hours

To make your biga, place the water in a bowl, add the yeast and stir with a fork until it dissolves. Mix in the flour using a spoon until combined, it doesn’t need to be smooth. Place in a covered container and let it rest overnight in your fridge. If you find yourself wanting pizza more rapidly than that, you can make the biga and leave it rest in a warm-ish spot for about four hours before you want to use it.

To make the dough, place your water and the biga in a bowl. Use your fingers to jiggle the biga through the water so it disperses a little then add the flours and salt and continue mixing until it forms a ball. Turn it out onto a clean bench and knead it vigorously for at least 15 minutes, this will be a little tricky as you’ll find its quite a sticky dough but do persevere as it does come together. You can also use a KitchenAid mixer with dough hook attachment. Knead for 10 minutes on low speed.

Once mixed, place in an oiled bowl, cover with a plastic wrap and allow it to proof in a warm spot for 1–2 hours. Divide the dough into four portions and again allow it a little rest for another 20 minutes. (I know there’s a lot of resting going on but it is really needed to allow your dough to become as good as it can be.)

Meanwhile, heat a wood-fired oven or oven to the hottest setting. If not using a wood-fired oven, place a pizza stone or heavy-based tray into oven to get hot. Place the mascarpone in a bowl, add a little water and mix until a nice spreading consistency.

Roll out each dough ball on a floured bench until thin, to whatever shape you desire. Spread the mascarpone over the base and then tear each fig into quarters and arrange on top. Dot with the gorgonzola and sprinkle over the parmesan. Bake for 10–15 minutes.

Scatter the pickled onion over the top of the pizza, drizzle with some olive oil and vincotto, season and serve with a bitter leaf salad.

Photography by Benito Martin. Styling by ​Trish Heagarty.

Pop by Berta restaurant in Sydney and tell chef O Tama Carey how much you enjoy reading her peas of wisdom, and check out her behind-the-stove shenanigans on Facebook, Twitter and Instagram.

Spicy Soy Sausage and Pickled Jalapeno Pizza

Sharing with you, a cheesy, meaty yet vegetarian pizza recipe which is sure to melt in mouth. This vegetarian pizza makes an excellent meal for meatless Mondays and even works great for pack to lunch option. Soy Sausage pizza has all goodness of healthy vegetarian meal with a meaty twist of vegan sausage and addition of pickled jalapeno really spicy up the veggie experience.

This quick recipe is a surprise delight for people who are trying to stay vegan or are vegetarian.

Wholefoods and Sprouts farmer market carry Vegan Italian Sausage made entirely with Tofu and Wheat Proteins, no egg or meat used. For pure vegan version, replace regular cheeses with vegan cheese, also available in most grocery stores and enjoy a satisfactory vegan meal with a meaty twist.

Pairing Ideas:

Spicy Soy Sausage and Pickled Jalapeno Pizza


  • 1 Pizza Base (1 large pizza base)
  • 1/2 Cup Marinara Sauce
  • 2 Vegan Italian Sausage (slice into small bite size pieces)
  • 1/4 Cup Mozzarella Cheese (Shredded)
  • 1/4 Cup Jalapeno (pickled jalapenos, use per your liking)
  • 1/2 Red Onion (Thin Slices)
  • 1/4 Cup Cheddar Cheese (Shredded)


© Chef De Home. All contents and images are copyright protected. DO NOT copy or re-use content/images/videos. For all content/post mentions with link back, contact ChefDeHome for permission.

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Lamb pizza with pickled onions

There are many different types of lamb topped pizzas and among my favorites are the ones made in the Middle East called lahmacun (pronounced "lahma'joun"). My recipe is based on the Turkish lahmacun but I’m using pizza dough and my seasonings are slightly different. However, there is one ingredient that makes the lamb really stand out in this dish and I’m keeping it in this recipe, and that’s Turkish pepper paste. Turkish pepper paste is a concentrated mix of red peppers, quite similar in appearance to tomato paste, a wonderful condiment to keep in your refrigerator at all times. There are two types, a sweet pepper paste and a hot pepper paste, you can use either but I prefer to use a bit of both. If you can’t find the hot pepper paste, add a tiny amount of cayenne to spruce up the heat a little.

Using good quality ingredients is the key to any recipe's success. I use American lamb in my cooking because I trust the farms from which the meat is raised. Not only do they take care of the animals on the farm but the farmers do their best to support the local community. The use of ground lamb in this pizza is advantageous because it cooks quickly as the pizza cooks and also remains juicy.

While I haven’t added any cheese here, feel free to sprinkle a bit of soft creamy feta or sheep cheese just before you serve.

Here are my kitchen notes

There are two types of Turkish pepper paste - hot and sweet. I usually use a mix of both. 1 Tbsp of each mixed together gives a nice rounded taste.

You can purchase Turkish pepper paste online as well as find them in Middle Eastern stores. The two I use at home are - Sweet Pepper Paste and Hot Pepper Paste .

When making the onion pickle, do not let the onions sit in the vinegar for too long, after 10 minutes they risk turning too soft.

Lamb pizza with pickled onions

Makes 4 servings

22 oz [624g] pizza dough store bought or homemade, at room temperature

A little all-purpose flour to roll out the dough

4 cloves of garlic, peeled and grated

2 Tbsp Turkish pepper paste (see my kitchen notes)

1 green chilli such as Serrano, chopped

2 Tbsp chopped fresh cilantro or flat-leaf parsley

1 tsp ground black pepper

2 Tbsp cornmeal or semolina

2 Tbsp Extra virgin olive oil

1 small red onion or shallot, thinly sliced into half crescents

Place a baking stone or baking steel in the oven and preheat the oven to 500F[260C].

In a large bowl, mix the lamb with the shallot, garlic, tomato paste, pepper paste, chilli, cilantro, coriander, cumin, black pepper, salt, and cayenne till evenly combined.

Divide the pizza dough in half, work with one piece at a time. Roll one piece of dough out, dusting with minimal flour till you get an 8 inch [20cm] circle. Sprinkle 1 Tbsp of the cornmeal over a pizza paddle or the underside of a baking sheet. Place the rolled out pizza dough on top. Top the pizza with half of the crumbled lamb mixture and brush the sides with 1 Tbsp of the olive oil. Sprinkle 1 tsp of nigella seeds on top of the pizza and slide the dough directly over the pizza stone. Cook the pizza for about 10 minutes, till the sides begin to puff up and the lamb is cooked, about 10 minutes. *(USDA recommends a minimum internal temperature of 160 degrees F for ground lamb)

While the pizza cooks, make the pickled onions. In a small bowl or jar, add the onions, sugar, and salt. Pour the vinegar and press the onions to submerge completely. Let sit for a maximum of 10 minutes before using.

When the pizza is ready, top the pizza, drain the vinegar and top with the pickled onions. Repeat to prepare the second pizza.

While the USDA recommends cooking ground meat to a minimum temperature of 160 [71C]. This is ideal for recipes like burgers or kebabs where there is considerable thickness. In the case of this pizza, the topping is too thin to accurately measure a temperature, which is why we rarely see pizzas with ground lamb toppings list a temperature and here’s my explanation for this.

1. The ground lamb is in a thin layer and to measure it with a thermometer is not at all practical and virtually impossible. The thermometer probe needs to be covered to a certain height before it can read accurately (Thermoworks, I think it is 1/8th of an inch while other brands need at least 1/2 inch).

2. Another thing to keep in mind, a temperature of 160F [71C] in such a thin layer of ground lamb will be achieved very quickly in a hot oven at 500F [260C], this would leave the pizza dough uncooked.

The best strategy is to let the lamb continue to cook even after it reaches 160F [71C] till the dough is completely cooked. The lamb contains enough liquid to stay moist till the dough is completely cooked.

An alternative option (that I’ve tried) is to cook the lamb separately in a saucepan and then top it on the pizza and cook it again but it dries out and the texture is too rubbery, I don’t recommend this.