Makes 1 12” pizza
For the caramelized onions:
Melt the butter in a large sauté pan over medium heat. Add the sliced onions and sauté. Properly caramelizing onions take time, don’t rush it - don’t be tempted to raise the heat and risk burning the onions.
Once the onions are nice and brown, and the volume has gone down significantly, add the stock and sherry and let the onions absorb the liquid. Season with salt to taste.
For the pizza assembly:
When ready to assemble, spread caramelized onions onto stretched out pizza dough, then sprinkle shredded gruyère all over the surface.
Bake in your Cru oven. For a traditional Neapolitan crust bake at 800°-900°F for about 90 seconds turning frequently to prevent burning. For a firmer crust bake around 650°F for abut 4 minutes rotating as needed to ensure even baking. Whatever your temperature always watch your pizza closely.
If your crust is cooked but you want your toppings to brown more, slide the peel underneath your pizza and lift the entire pizza closer to the oven ceiling. As the intense heat rises in the oven, it gathers in the oven's roof. This method takes advantage of that radiant heat, which further caramelizes your cheese and toppings.