Skillet Pizza with Cider Caramelized Onions & Pumpkin Ricotta.
This caramelized onion skillet pizza with pumpkin ricotta is delicious for the fall season! Apple cider caramelized onions are mixed with pumpkin ricotta cheese, mozzarella and fresh sage for the most autumn coded pizza ever!
It’s pizza Friday!
This pizza is made in a cast iron skillet and has a layer of apple cider caramelized onions, fresh sage and pumpkin ricotta cheese. It tastes like fall in a pizza!
And I am loving it.
In the most fall-like combination ever, I’m combining BOTH apple cider and pumpkin!! This is the perfect day to enjoy it because come November 1, I will most likely be in full holiday mode. Stopping only for one or two days to fully celebrate Thanksgiving, of course.
I’ve been making apple cider caramelized onions since I first shared them in my second book almost ten years ago. Not only is the flavor fabulous, but the cider helps the onions cook and caramelize so much quicker than they normally would. This is great, because it’s definitely a high maintenance step for pizza.
I always look at it as: I can caramelize my onions while my pizza dough rises! Easy as that.
The cast iron pizza method has been a favorite of mine for well over a decade. It’s easy and simple, but does require moving a little quickly. The only time I had a minor fiasco is when I dropped the cast iron skillet ON THE FLOOR a few weeks after having Max. I wanted to make us cast iron skillet pizza so badly but I was still trying to get my footing postpartum.
Not only did I drop the skillet, but the pizza came OUT of the skillet and landed cheese-side on the floor. Whomp whomp.
Other than that, a cast iron pizza is the best. It’s so easy to make. The method is so quick and easy that you may wonder if you’re doing it wrong!
The key? A super hot cast iron skillet and the broiler in your oven.
Oh and one more thing: all of your toppings have to be out and ready to go. Similar to my grilled pizza method, just get everything ready and you’ll be golden. It will come together in minutes!
First, I heat the cast iron skillet so it’s super hot. In a way, this sort of mimics a wood-fired pizza because the cast iron will create some of those golden, puffed burned bits. Once the skillet has been heating for a few minutes, I press my dough right in there. It’s the exact shape of the skillet, and it’s okay to take a few seconds to press it around the edges.
Next, I build the pizza right there. Sauce, veggies, meats, cheese – everything. I build it right on the dough, while the dough is cooking in the skillet. This should take one to two minutes, max.
At this point, the edges of the dough will be bubbling up and you can see that it’s starting to cook!
Then, you pop the entire skillet (it’s hot!!) into the oven, directly under the broiler. This should only be under the broiler for another one (maaaaaybe two) minutes. But you need to be watching it the entire time. Everything can burn quickly!
After that, I remove the skillet and use two spatulas to transfer the pizza to a cutting board. I let it set for about 5 to 10 minutes.
Finally, time to slice it and enjoy!
I adore EVERY single thing on this pizza. Pumpkin, cider, sage, cheese… love it.
This is such a great method and one I hope you try!!
Skillet Pizza with Cider Caramelized Onions & Pumpkin Ricotta
Skillet Pizza with Cider Caramelized Onions & Pumpkin Ricotta
Ingredients
crust
- 1 cup warm water
- 3 teaspoons active dry yeast
- 1 tablespoon honey
- 1 tablespoon olive oil
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- flour and/or coarse cornmeal for dusting
- olive oil, for drizzling
toppings
- 4 tablespoons butter
- 3 sweet onions, thinly sliced
- kosher salt and pepper
- ⅓ cup apple cider
- ½ cup ricotta cheese
- 3 tablespoons pumpkin puree
- 3 tablespoons parmesan cheese, plus more for topping
- 1 cup mozzarella cheese
- 12 to 15 fresh sage leaves
Instructions
- In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add the flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional ½ cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 to 2 hours.
- While the dough rises, make the onions. Heat the butter in a skillet over medium-high heat. Add the onions with a big pinch of salt and pepper. Cook for 6 to 8 minutes, stirring often, until the onions soften. Reduce the heat to medium-low and add the apple cider. Cook the onions, stirring often, until they are caramely and golden, about 30 to 40 minutes. The apple cider should be absorbed at this time. You don’t want the onions to burn, so be sure to watch them and keep the temp low.
- In a small bowl, whisk together the ricotta, pumpkin and parmesan. Add a pinch of salt and pepper and mix well.
- Heat a 10 or 12-inch cast iron pan over medium heat. I like to heat mine for a full 5 to 10 minutes before placing the dough in it. At the same time, preheat the broiler in your oven to high. Make sure there is an oven rack in the center (and not right below the broiler).
- After the dough has risen, punch it down and place it back on a floured surface. Divide it in half and use only one half for this pizza recipe. Save the other half - stick it in the fridge for a few days, or even freeze it!
- Using a rolling pin or your hands, form it loosely into a circle that fits in your cast iron pan.
- Add the olive oil to the preheated cast iron and make sure it coats the bottom of the pan. Place your dough in the pan. Cook for 1 to 2 minutes, until the dough is bubbling up. Carefully and quickly, sprinkle most of the mozzarella on the dough. Add the caramelized onions on top. Add a few dollops of the pumpkin ricotta. Add the remaining mozzarella and the sage leaves.
- Place the skillet in the middle of the oven with the broiler on. Broil for 2 to 4 minutes - but watch it! This all depends on your broiler and it can burn fast. I find that my pizza can go between 3 and 5 minutes, so just keep an eye on it until it is as golden and bubbly as you’d like.
- Remove the pizza and top with extra parmesan. Let sit for 5 to 10 minutes before slicing!
Did you make this recipe?
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I appreciate you so much!
Oh my yum.
