Step 1

Heat pan over low heat and melt butter. Add onions and cook, stirring frequently, until fully caramelized but not burnt. If onions begin browning too quickly, add a splash of water.

Step 2

Flatten and stretch dough into 14" pies.

Step 3

Prepare your pizza by ladling sauce onto stretched dough. Starting from the outside and moving inward, spread an even layer of the goat cheese and caramelized onions.

Step 4

Preheat to 550F for at least 30 minutes with pizza steel or stone on top rack. Turn on broiler, and let preheat another 10 minutes.

Step 5

Using a pizza peel, carefully move pizza to oven and cook for about 6 minutes, watching closely for crust color and cheese burn. Avoid rotating when baking in home ovens as temperature loss from opening the door often does more harm.

Step 6

Preheat your Ooni (or other portable outdoor pizza oven) for 25 minutes. The oven should reach near 800F in this time. Place pizza in oven and cook for 2 minutes (+/- 30 seconds depending on color) rotating as needed. TIP: if using an Ooni Koda or another gas model oven, reduce the heat to low just as you place the pizza in; this creates really great crust color without burning the cheese too early. This may increase cook time slightly.

Step 7

Let pizza cool for one minute on a wire rack.

Step 8

Top with arugala and the zest of a lemon; drizzle with balsamic