Description
A vegetarian pizza featuring bright pepperoncini and sweet caramelized onions, topped with melted cheese for a crispy, flavorful pie.
Ingredients
Scale
- 1 ball (about 12–14 oz) pizza dough, room temperature
- 1–2 tbsp extra-virgin olive oil, for brushing
- 3/4 cup plain pizza sauce or crushed tomatoes
- 1 tsp dried oregano, finely crumbled
- 2 large yellow onions, thinly sliced
- 1 cup sliced pepperoncini, roughly chopped
- 1 1/2 cups shredded mozzarella (or a blend of mozzarella and fontina)
- 2 tbsp grated Parmesan, for finishing
- 1 tsp flaky sea salt, to taste
- Freshly ground black pepper, to taste
- Fresh parsley or oregano, finely chopped, for garnish
Instructions
- Preheat the oven to 500°F (260°C) with a pizza stone or baking steel for at least 30 minutes.
- In a skillet over medium-low heat, heat 2 tbsp olive oil. Add sliced onions and a pinch of salt, cooking until deep amber and silky (25–30 minutes).
- On a floured surface, stretch or roll the dough to a 12–14″ round, brushing the rim with olive oil.
- Spread the sauce over the dough, leaving a 1/2″ border. Scatter half the cheese over the sauce, followed by the caramelized onions and pepperoncini. Add remaining cheese, oregano, and pepper.
- Transfer the pizza to the preheated stone or steel and bake for 6–9 minutes until the crust is bronzed and the cheese is bubbly.
- Remove from oven and dust with Parmesan and sea salt. Let rest for 2–3 minutes. Garnish with fresh herbs before serving.
Notes
For extra depth, drizzle high-quality olive oil before serving. Variations available for vegan options.
- Prep Time: 30 minutes
- Cook Time: 9 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg