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
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Add sautéed mushrooms with onions
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Finish with crispy prosciutto
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Crack an egg in the center halfway through baking
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Sprinkle flaky salt right before serving
🍞 Sourdough Pizza Dough
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Medium hydration dough works best (~65–70%)
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Fully fermented dough = better flavor + digestibility
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Stretch gently to keep air in the crust
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Optional: par-bake 2–3 minutes for extra crispness
How to Store French Onion Sourdough Pizza
Refrigerator (best option)
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Let pizza cool completely
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Store slices in an airtight container or wrap tightly in parchment + foil
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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!)
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Cool completely
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Wrap individual slices in parchment, then foil
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Place in a freezer-safe bag or container
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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)
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Reheat at 375°F for 8–10 minutes
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For frozen slices: reheat straight from frozen, 12–15 minutes
Skillet (quick + crispy)
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Heat on medium with a lid slightly cracked
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Crisp bottom first, then melt the cheese
Microwave (last resort)
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Use short bursts and expect softer crust
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Pair with a skillet reheat if possible
French Onion Sourdough Pizza
Courtney Moody
6 hours
18 hours
987
American
Sourdough Breads
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 :)
Ingredients
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2 tbs olive oil
2 - 3 medium white onions
1 tsp salt
1 cup gouda cheese
1 mozzarella cheese
2 tsp Italian seasoning
½ black pepper
Directions
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the thinly sliced onions and salt. Sauté the onions, stirring occasionally, until they are caramelized and golden brown, about 15-20 minutes. Keep an eye on them to prevent burning, adjusting the heat as necessary.
While the onions are caramelizing, prepare your sourdough pizza crust. On a lightly floured surface, stretch or roll out the crust to your desired thickness, aiming for a 12-inch circle.
Once the onions are caramelized, remove them from the heat and set aside. Sprinkle the Italian seasoning, black pepper, and red pepper flakes (if using) over the onions, mixing well.
Carefully remove the preheated pizza stone or baking sheet from the oven. Transfer the stretched crust onto the hot stone or sheet.
Evenly spread the caramelized onion mixture over the crust, leaving a small border around the edges. Scatter the shredded gouda and mozzarella cheeses on top, ensuring even coverage for optimal melting.
Bake the pizza in the oven for 10-12 minutes, or until the cheese is bubbly and golden, and the crust is crisp. Keep an eye on it to achieve your desired level of doneness.
