Wood-Fired Pepperoni and Caramelized Onion Pizza

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 drafted and published.

Hand-stretched pizza topped with spicy pepperoni, sweet caramelized onions, and melted mozzarella on a crisp thin crust. This Italian-inspired pizza recipe, ready in about 35 minutes, pairs pizza dough, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 4, 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: 20 min Cook: 15 min Serves 4 Italian cuisine 650 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 large thinly sliced yellow onion and 1/2 tsp salt. Cook for 15 minutes, stirring occasionally, until onions are golden and caramelized.
  2. Step 2: Preheat wood-fired oven or conventional oven to 500°F with pizza stone inside for at least 30 minutes.
  3. Step 3: On a floured surface, stretch 1 lb pizza dough into a 12-inch round. Transfer to a pizza peel or baking sheet.
  4. Step 4: Spread 1/2 cup tomato sauce evenly over the dough, sprinkle 1 tsp dried oregano and 1/4 tsp crushed red pepper flakes. Distribute 8 oz shredded mozzarella cheese over sauce.
  5. Step 5: Scatter caramelized onions and 20 pepperoni slices evenly on top. Drizzle lightly with olive oil.
  6. Step 6: Slide pizza onto hot stone and bake for 8-10 minutes until crust is blistered and cheese is bubbly and golden. Remove and let rest for 3 minutes before slicing.

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