Caramelized Onion and Gruyere Pizza

One of the easiest, most hands-off ways to caramelize onions is in a slow cooker. The onions cook down to a sweet caramel color and you don't have to watch over them in fear of burning. This recipe came from my friend, Atlanta artist Nancy Everett. Make the onions ahead of time and store in your fridge for last-minute pizza cravings. You just add Gruyere and Parmesan cheeses, kalamata olives, and springs of fresh thyme. Cut into little squares for appetizers or bigger squares for dinner!

CARAMELIZED ONION AND GRUYERE PIZZA RECIPE:

Makes: 1 pizza (12 inches) | Prep: 5 minutes | Cook: 10 to 15 minutes | Rest: 5 minutes

Slow-Cooked Caramelized Onions:
3 pounds Vidalia onions, peeled and thinly sliced
8 tablespoons (1 stick) lightly salted butter

For the pizza:
Cornmeal, for prepping the pan
1 pound fresh pizza dough
1 cup Slow-Cooked Caramelized Onions
1 cup shredded Gruyere or ½ cup grated
Parmesan cheese
¼ cup pitted kalamata olives
2 sprigs fresh thyme, roughly chopped or stripped of its leaves
1 tablespoon olive oil
Kosher salt and pepper, to taste

1. For the onions, place the sliced onions in the bottom of a 4-quart slow cooker. Cut the butter into tablespoons and distribute on top.

2. Cover and cook on low power for 12 hours, or until the onions are cooked down and a dark rich brown color.

3. When ready to make pizza, place a rack in the center of the oven, and preheat the oven to 425 degrees F. Sprinkle a dusting of cornmeal over a 12-inch pizza pan and set aside.

4. Mist your hands with olive oil and press the dough out onto the prepared pan so that it stretches into a 12-inch circle or covers the bottom of the pan. Spoon the onions over the top of the dough, scattering them with your fingers so they are distributed evenly. Sprinkle the cheese over the onions. Scatter the olives and thyme over the top of the cheese. Drizzle the olive oil around the edges of the crust, and sprinkle the crust with salt and pepper. Place the pan in the oven.

5. Bake until the cheese bubbles and the outside edge of the crust is golden brown, 10 to 15 minutes. Remove the pan and let the pizza rest 5 minutes, then slice and serve.

Note: The onions can be made 4 to 5 days ahead and stored, covered, in the fridge.