French Onion Sourdough Pizza

A cozy, delicious classic on your favorite sourdough pizza crust. And if you, like me, love onions, this will for sure be a new favorite. This is baked hot until the crust is golden and crisp, this pizza delivers everything you love about classic French onion soup, without the bowl :)

The naturally fermented sourdough crust adds depth and chew, while the sweet, jammy onions are the real winner. You're family will love it! 

✨ Flavor Variations

• Add sautéed mushrooms with onions

• Finish with crispy prosciutto

• Crack an egg in the center halfway through baking

• Sprinkle flaky salt right before serving

🍞 Sourdough Pizza Dough

• Medium hydration dough works best (~65–70%)

• Fully fermented dough = better flavor + digestibility

• Stretch gently to keep air in the crust

• Optional: par-bake 2–3 minutes for extra crispness

How to Store French Onion Sourdough Pizza

Refrigerator (best option)

1. Let pizza cool completely

2. Store slices in an airtight container or wrap tightly in parchment + foil

3. Keep refrigerated for up to 3–4 days

Tip: Place a small piece of paper towel in the container to absorb moisture from the onions.

Freezer (yes, it works!)

1. Cool completely

2. Wrap individual slices in parchment, then foil

3. Place in a freezer-safe bag or container

4. Freeze for up to 1 month

Best practice: Freeze slices flat so the toppings stay in place.

Reheating (the key to keeping it crisp)

Oven or Toaster Oven (best)

• Reheat at 375°F for 8–10 minutes

• For frozen slices: reheat straight from frozen, 12–15 minutes

Skillet (quick + crispy)

• Heat on medium with a lid slightly cracked

• Crisp bottom first, then melt the cheese

Microwave (last resort)

• Use short bursts and expect softer crust

• Pair with a skillet reheat if possible