This pizza is a celebration of late summer flavors sweet, jammy caramelized onions, creamy cheeses, and tender zucchini layered over a golden crust. A touch of fresh basil and juicy heirloom tomato add brightness and color, making each bite a perfect balance of comfort and freshness. Whether you’re using homemade or store-bought dough, this pie delivers big flavor with a farm-to-table feel.
Ingredients:
- 4 Tbsp olive oil, divided
- 4 large yellow onions, thinly sliced
- 3 Tbsp water
- ½ tsp kosher salt
- 1 clove garlic, minced
- ½ cup fresh ricotta cheese
- ¾ cup fresh mozzarella cheese, grated
- ¼ cup grated Parmesan cheese, divided
- 2 medium zucchini, sliced into coins
- ½ heirloom tomato, quartered and sliced
- Fresh basil, to garnish
- Homemade dough or Store bought dough
Instructions:
- Prep and prepare pizza your choice of dough
- Make the caramelized onions: Heat 2 tablespoons of olive oil in a heavy-bottomed skillet or Dutch oven until shimmering. Add the onions and cook over low heat, stirring occasionally, for about 45 minutes or until a deep, dark golden brown. Remove from the heat and stir in the water, scraping up the browned bits as you do. Add the salt and stir well. Set the onions aside (you don’t have to use all of them for the pizza—use as much as you like!).
- Preheat the oven as high as you feel comfortable: at least 450° F is ideal.
- Stir the minced garlic into the ricotta.
- Press and stretch your dough out into a large round, as thin as you like. I prefer a thinner crust pizza, but it’s up to you. You can either do this on a pizza peel if you have one, and transfer it onto a hot baking steel or pizza stone, or you can stretch it directly onto an oiled or buttered baking sheet.
- I use a baking sheet—just leave the edges un-oiled or un-buttered so you can “stick” the dough to the outer edges to keep it from shrinking back. If it does shrink back on you, just let it rest for 10 minutes at room temperature and try again. This should help the dough relax.
- Spread the remaining 2 tablespoons of olive oil over the surface of the dough, then spread the garlicky ricotta on top in a thin layer. Add the mozzarella and half the Parmesan, then the zucchini, onions, and tomatoes followed by the rest of the Parmesan.
- Bake for about 10 to 15 minutes, or until golden brown with bubbling cheese. Remove from the oven and sprinkle the fresh basil on top, then let cool slightly before cutting and serving.
Enjoy!