Caramelized Onion and Fontina Cast Iron Pizzas

Caramelized Onion and Fontina Pizza with Arugula - This delicious pizza is a little bit sweet and super savory, all finished off with a peppery bite of fresh arugula!

These cast iron pizzas have the perfect balance of sweet, savory, and fresh with a touch of bright sharpness from the balsamic. So good!


  • 1 pound pizza dough (I buy mine fresh by the pound in the bakery section of my grocery store)
  • 8 oz block of fontina cheese, shredded
  • 2 medium onions, sliced
  • 1/4 cup olive oil
  • 2 cloves garlic, crushed
  • Several sprigs fresh thyme (about 5)
  • 1 pinch pepper flakes
  • Fresh arugula (about 1 cup)
  • 2 teaspoons balsamic vinegar


  1. Heat a large skillet or pot over medium – medium high heat with some olive oil. When hot, add your onions + some salt and pepper. Saute, stirring often, for about half an hour, or until the onions are deeply brown and caramelized. Set the onions aside
  2. In a small pot, add your oil, garlic, thyme, and pepper flakes over medium heat and let lightly simmer for 7-10 minutes, until the oil has had some time to infuse. Set aside
  3. Preheat your oven to 475 degrees with your 12 inch cast iron inside so the pan preheats with the oven
  4. Separate your dough into 2 halves and roll each out into a circle a little smaller than your cast iron
  5. Remove your preheated cast iron from the oven, drizzle a swirl of avocado oil* into the pan, and carefully add one of your pizza crusts into the pan
  6. Brush a liberal amount of infused oil across the top of the pizza crust, and sprinkle half your cheese on top. Add about 1/4 cup of caramelized onions (or about half of what you have) over top of the cheese
  7. Put the cast iron back in the oven and bake for 10 minutes, or until the edges of the crust are very golden
  8. Remove the pizza to a cutting board and repeat the same steps with your second dough + the rest of your toppings
  9. Top each pizza with a big handful of fresh arugula and a drizzle of olive oil and balsamic vinegar (about 1 teaspoon of each) + some fresh black pepper


*You can use any other high heat, unflavored oil instead of avocado. Vegetable or canola will work. Coconut will work as long as it’s refined (if it’s unrefined, you’ll taste the coconut).