Roman-Style Thin Crust Pizza with Caramelized Onions and Goat Cheese

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A thin and crispy Roman-style pizza topped with sweet caramelized onions, creamy goat cheese, and fresh thyme for an elegant twist. This Italian-inspired pizza recipe, ready in about 37 minutes, pairs bread flour, water, active dry yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 12 min Serves 3 Italian cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Combine 1 tsp active dry yeast with 180 ml warm water and allow to activate for 10 minutes until foamy. Mix 280 g bread flour, 1 tsp salt, and 2 tbsp olive oil in a bowl. Add yeast mixture and knead 8-10 minutes until smooth. Cover and let rise 1 hour until doubled.
  2. Step 2: While dough rises, heat 1 tbsp olive oil in a skillet over medium heat. Add 2 thinly sliced yellow onions and cook slowly for 15 minutes, stirring occasionally, until golden and caramelized. Stir in 1 tbsp honey and cook another 2 minutes, then remove from heat.
  3. Step 3: Preheat oven to 475°F (245°C) with a pizza stone inside. Roll dough out thinly on a floured surface to about 14 inches diameter.
  4. Step 4: Spread the caramelized onions evenly over the dough, then sprinkle 120 g crumbled goat cheese and 1 tbsp fresh thyme leaves on top. Season with black pepper.
  5. Step 5: Bake on the hot stone for 10-12 minutes until crust is crisp and cheese slightly golden.
  6. Step 6: Remove from oven, let cool for 2 minutes, slice, and serve.

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