Makes one 12” pizza
For the caramelised onions
1 brown or white onion, thinly sliced
1 tbsp sugar
2 tbsp olive oil
Pinch of salt
For the pizza
165g (5.8oz) pizza dough ball (see note below)
100g (3.5oz) goat’s cheese
1 small beet (beetroot), cut into thin wedges
Handful fresh basil leaves
Freshly ground black pepper, to taste
Extra virgin olive oil, to taste
Prepare your pizza dough ahead of time. To make a 12" pizza, we recommend preparing pizza dough balls that are 165g (5.8oz) each – our guide to making the perfect Classic Pizza Dough covers everything you need to know.
For the caramelised onions, preheat your Ooni pizza oven to 250°C (482°F). You can check the temperature inside your oven quickly and easily using the Ooni Infrared Thermometer.
Place your Sizzler Pan in your oven to preheat. Once heated, remove the Sizzler from the oven. Add the olive oil, then the onion and salt, and stir well to coat the onion. Place the Sizzler inside the oven for 10-15 minutes – stirring occasionally to prevent sticking – until the onions have sweated down and are translucent. Sprinkle over sugar and cook for a further 10 minutes in the oven until caramelised. Set aside.
Increase the heat of your oven up to 500˚C (932˚F).
Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough ball out to 12" and lay it out on your pizza peel. Top with the caramelised onion, goat’s cheese and beet.
Slide the pizza off the peel and into your Ooni pizza oven, making sure to rotate the pizza regularly.
Once cooked, remove the pizza from the oven. Scatter over the basil leaves and black pepper. Drizzle over the olive oil and serve straight away.
Beet, Goat’s Cheese & Caramelised Onion Pizza