Soup and pizza may seem like an unlikely mash-up—but one bit of this savory, cheesy pie, and you’ll be on board. Inspired by the iconic French onion flavor profile, it’s the kind of mouthwatering pizza that’s unlikely to leave leftovers.
Preheat oven to 400°F.
In a large skillet, heat olive oil and butter over medium-high heat. Stir in onions, salt, pepper and sugar. Cook until onions are caramelized, about 20-25 minutes.
Add in beef broth, sherry, Worcestershire sauce and thyme sprigs and cook for 5 minutes or until liquid is evaporated. Remove from heat and set aside.
Stretch prepared pizza dough into a round (about 12 inches in diameter) place onto a lightly greased pizza pan. Place slices of Swiss cheese on the dough, leaving a 1-inch border for the crust. Distribute the caramelized onion mixture evenly over the cheese slices. Sprinkle with grated Gruyere and Parmesan and bake for 20 minutes.
Remove from oven and sprinkle with chopped parsley and thyme sprigs, if desired. Cool 5-10 minutes before slicing.