Arugula and Caramelized Onion Pizza Recipe

Friday night is always “pizza night” at our house. After Thursday’s pizza class, the kitchen is packed with leftover dough and toppings—perfect ingredients for an impromptu pizza party. Friends know the invite is always open: bring your appetite and we’ll bring the pizza, laughs, and maybe a few drinks.

While classic cheese is a must for the kids, the crowd favorite is always this arugula and caramelized onion pizza. It’s simple, but the flavor combo just hits. The sweetness of caramelized onions meets the peppery bite of fresh arugula and the rich, melty goodness of fontina cheese. Top it off with a drizzle of balsamic and you've got pizza perfection.

If you’re looking for a way to kick off the weekend right, this arugula and caramelized onion pizza delivers every time.

Don’t care about the recipe and just want to know how we crisp up our dough like pros? Here’s the secret weapon.

🍕 Make Pizza Magic

• 1 pizza dough ball (our 72 hour dough recipe)

• 1 medium onion, thinly sliced

• 75g (2 oz) olive oil

• 5g (½ tsp) sea salt

• 3 oz arugula

• 1 oz balsamic vinegar

• 4 oz fontina cheese, shredded

1. Using a pan or Baking Steel Griddle, heat the olive oil over medium heat.

2. Add the sliced onions and reduce heat to low.

3. Cook slowly for about 30 minutes, stirring regularly until the onions turn golden and caramelized.

4. Remove from heat. (If making ahead, store in the fridge for up to 1 week.)

1. Preheat your oven to 500°F with your Baking Steel on the top rack.

2. Stretch your dough and place it on a floured peel.

3. Top the dough (no sauce!) with shredded fontina and a generous layer of caramelized onions.

4. Launch onto the Baking Steel and bake for 2 minutes.

5. Open the oven, rotate the pizza 180°, and bake for another 2 minutes.

6. Remove from oven and top with arugula.

7. Drizzle with balsamic vinegar before slicing and serving
   

Before the Arugula

Arugula and caramelized onion pizza is a total flavor flex. I’ve made this pie more times than I can count, and it never misses. Sweet, golden onions. Buttery fontina. A pile of peppery greens that makes skeptics pause—until they take a bite. Then it’s game over. This one punches above its weight and makes you look like a flavor genius without breaking a sweat.

After Arugula 

Frequently Asked Questions

What does arugula taste like on pizza?
Arugula brings a peppery, fresh bite that balances the richness of the cheese and sweetness of the caramelized onions. It’s added after baking for the best texture and flavor.

Do I need to cook the arugula first?
Nope! Just wash and dry it well. Arugula is best fresh and raw on pizza—it adds a light, crisp finish that cooked greens can’t match.

Can I use a different cheese instead of fontina?
Definitely. While fontina gives a buttery melt, feel free to sub in mozzarella, provolone, or even a mild gouda—whatever you love.

How long do caramelized onions take to make?
Proper caramelization takes about 30–40 minutes over low heat. But they’re worth the time and can be made ahead—they keep for up to a week in the fridge.

What’s the best dough for this pizza?
We recommend our 72-hour dough for a light, crisp base with deep flavor. But our 24-hour or New York Style dough works great too!

Can I bake this pizza without a Baking Steel?
You can, but you’ll miss out on that crispy, blistered bottom. The Baking Steel  gives you professional-level crust in your home oven—totally worth it.