French Onion Pizza.

Last night I wasn't really in the mood for cooking... I know, blasphemy! But I was in the mood for eating, so I needed to come up with something quick and easy that would produce minimal mess.


First I grabbed some Pillsbury pizza dough out of the fridge. I always like to keep some type of pre-made dough on hand for nights like these. Phyllo dough, pizza dough, crescent rolls, whatever. Its just nice to have in a pinch.


Next, I meandered to the pantry and grabbed an onion and some garlic, still unsure of what was going to happen with said produce. I found some delicious gouda in the cheese and it hit me... Wham! French Onion Pizza! 


Figure friendly? Nope! Delicious and easy? You bet!

French Onion Pizza

1 package Pillsbury thin crust pizza

1 vidallia onion, sliced in half moons

1 clove garlic, smashed into a paste

1 tbsp. olive oil

4 oz. gouda cheese, grated

1.5 cups chicken stock

1/4 cup heavy cream

1 tsp. salt

2 tsp. fresh thyme, chopped 

3 tbsp. butter, divided

2 tbsp. flour

1. Preheat over to 400º (or per the package directions for your pizza dough.) Pre-bake pizza crust for 5 minutes.

2. In the meantime, melt 1 tbsp. butter and 1 tbsp. olive oil over medium low heat. Add the sliced onions and cook until golden brown and caramelized, about 8-10 minutes. Make sure your onions don't burn! You want them soft and sweet not burnt and bitter. Lower the heat if you need to.

3. Once onions are done, transfer to a plate and set aside. In the same pan, add the remaining 2 tbsp. butter, the garlic paste, and 2 tbsp flour. Whisk together and let cook for about 2 minutes over low heat. Add the chicken stock. Bring to a boil, then lower the heat to a simmer and let reduce and thicken about 4-5 minutes. Add the heavy cream and let simmer another 1-2 minutes. To know when the sauce is thick enough, coat the back of a wooden spoon in the sauce and then run your finger through it. If the mark you left with your finger remains, the sauce is good to go!

4. Cover pizza crust in the garlic sauce. Spread onions over the top and sprinkle with thyme. Lastly, spread on a thick layer of gouda (provolone would also work great).

5. Bake for about 10-15 minutes until the cheese is melty and the bottom of the crust is golden brown.

Note: I served mine with a little fresh arugula on top to break up some of the richness. Just perfect.