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pizza bianca on a sheet pan
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4.34 from 3 votes

Pizza Bianca with Caramelized Onions and Gruyere

Pizza Bianca is a white pizza that is brushed with olive oil and topped with caramelized onions, fresh rosemary, and rich Gruyere cheese. The unique flavors combine to create a pizza that can be sliced super thin and served as an appetizer or served with a salad as the main event.
Prep Time45 mins
Cook Time12 mins
Course: Main Dish
Cuisine: Italian
Keyword: flatbread, homemade pizza
Servings: 6
Author: Jess Smith via Inquiring Chef
Cost: $9.00


  • Sheet Pan or Pizza Stone
  • Large Skillet


For the Onions:

  • 1 tablespoon Extra Virgin Olive Oil
  • 1 tablespoon Butter
  • 1 lb Onions, sliced (yellow, white, or red onions will work)
  • ½ teaspoon Salt
  • ½ teaspoon Sugar (optional)

For the Pizza

  • 1 lb Pizza Dough (use your favorite dough, store-bought or homemade)
  • 2 tablespoon Extra Virgin Olive Oil
  • 5 oz Gruyere Cheese, grated
  • 1 sprig Fresh Rosemary, leaves chopped


  • If you are using fresh store-bought or homemade dough that has been refrigerated, set it out on a lightly floured surface and let it rest for 30 minutes before making your pizza. (The gluten in the dough will relax as it comes to room temperature and the pizza will be easier to work with.)
  • Caramelize onions: Heat a large skillet with olive oil (portion for onions) and butter over medium-high heat. Add onions and saute for about 5 minutes to get them started cooking. Sprinkle onions with salt and sugar (if using). Once the onions have softened slightly, reduce the heat to low-medium and continue to cook onions, stirring often, until they are dark golden brown and super tender, 30 to 50 minutes. (Note: To prevent burning, add a splash of water to the pan if the onions start to dry out or look like they may burn.)
  • Heat Oven: Preheat the oven to 500°F / 260°C. (If using a pizza stone, make sure the stone is in the oven as it heats.)
  • Prepare pizza dough by stretching it out on a sheet pan or on the counter (if you are using a pizza stone / pizza peel).
  • First Bake (5 minutes): Bake the pizza dough for 5 minutes without any toppings. This gives the crust a head start on getting a nice golden brown color and will help it to hold up to the toppings.
  • Remove the pizza from the oven and brush the entire surface with olive oil (portion for the pizza). Top with onions, rosemary, and cheese.
  • Second Bake (10 minutes): Bake pizza until crust is golden brown and cheese is melted, 10 to 14 minutes.
  • Slice and serve.


Onions - Depending on the thickness of the onion slices and the type of onions, it can take 30 to 60 minutes to caramelize onions. This can be done up to 5 days ahead, so it’s a great idea to caramelize the onions ahead of time and refrigerate them until you’re ready to make the pizza.
Pizza Dough -  Pizza dough is great if made ahead and aged in the fridge. Make it up to 5 days ahead and refrigerate it in a bowl or plastic bag with a generous coating of olive oil. Try it with this No-Knead Pizza Dough.