Ingredients

serves 4

　　2 tablespoons EVOO (extra-virgin olive oil), plus extra for brushing

　　2 large onions, thinly sliced

　　2 garlic cloves, finely chopped or grated

　　1 ball of fresh pizza dough, about 16 ounces (1 pound)

　　Salt and pepper

　　1 cup crème fraîche or sour cream

　　3/4 cup shredded sharp white cheddar cheese

　　3/4 cup shredded Gruyère cheese

　　1/2 cup grated Parmigiano-Reggiano cheese

　　1 tablespoon fresh thyme leaves, chopped

　　

Step 1

Preheat the oven to 450°F.

　　

Step 2

Place a large skillet over medium heat with the EVOO. Add the onions to the pan and gently cook, stirring occasionally, until the onions are soft and deep golden brown, about 25 minutes. Stir in the garlic for the last 8 to 10 minutes of cooking time.

　　

Step 3

While the onions are cooking, stretch out the pizza dough to the size of the pan. Transfer the dough onto the pan, brush with a little EVOO, bake until set and very light golden brown, about 15 minutes.

　　

Step 4

When the onions are ready, season with salt and pepper and stir in the crème fraîche or sour cream. Spread this mixture over the prebaked pizza crust. Sprinkle the three cheeses and thyme over the pizza and return it to the oven. Bake until the top is golden brown and the cheese is bubbly, about 10 minutes.

　　Rachael Ray's Look + Cook