Onion Pizza

The onion pizza, a classic variant of Neapolitan pizza, traces its origins to southern Italy, where onions were a staple topping alongside tomatoes and mozzarella. Key ingredients include a thin, chewy dough, San Marzano tomato sauce, fresh mozzarella, and sliced onions—often red or white. Some traditional versions add anchovies or olives for saltiness. A great version is distinguished by caramelized onions that are soft and sweet, not raw or burnt, and by a perfectly blistered, airy crust that balances the topping’s moisture. Regional variations abound: in France, the pissaladière from Nice features onions slow-cooked with anchovies and olives on a bread-like base, omitting cheese and tomatoes. In Italy, *pizza alla cipolla* is common as a simple street food. One notable English example is found at GG’s Pizza in Bristol, United Kingdom, praised by the food channel *Only Scrans* for its generous sweet onions and crisp base, exemplifying how the dish adapts locally while respecting its Italian heritage.