Just like there’s pizza with onions, of course there’s also onion pinsa. But don’t be fooled—while it may seem simple, not everyone knows how to truly bring out the best in this ingredient. Few underestimate it, but even fewer really know how to make it shine. Let’s explore how to use it to give our pinsa real flavor and personality.

Everything you didn’t know about onions (unless you’re a kitchen enthusiast)

In the kitchen, onion is far more than just an aromatic base or a basic vegetable. It can add depth to a sauce, sweetness to a soup, and character to even the humblest of dishes. Its presence—sometimes in the smallest quantities—can shift the entire flavor profile. That’s what makes it such an essential in both elaborate meals and simple recipes.

Types of onions and when to use them

You’ve probably noticed—even if you’re not a cooking fan—that there are many kinds of onions, each with unique traits and flavors. Knowing the differences can help you choose the right one for your pinsa:

• White onion: mild and slightly sharp, great for quick cooking or adding freshness.
• Yellow/golden onion: balanced and aromatic, perfect for long cooking and caramelizing.
• Red onion: sweet and colorful, excellent raw or lightly sautéed for visual and flavor contrast.
• Spring onions: tender and fresh, with a distinct seasonal flavor.
• Tropea onion: sweet and juicy, also great marinated for original pairings.

How to cook onions

The way you cook onions completely changes their flavor and character—this is your secret weapon for creating the perfect pinsa. Each recipe depends on a specific method of (or lack of) cooking.

• Raw: crunchy and pungent, perfect sliced thin at the end of cooking. Simply peel, rinse well and slice thinly using a sharp, stable knife.
• Caramelized: sweet and velvety, with gourmet notes that pair beautifully with aged cheese. Cook slowly in a pan with olive oil and a pinch of sugar (or honey) until soft and golden. Add a splash of water to prevent burning.
• Sweet-and-sour: fresh and intense, ideal for balancing rich ingredients. Cook onions in a pan, deglaze with vinegar and add a little sugar. Let reduce until thick with a balanced sweet-acidic taste.
• Grilled or roasted: smoky and savory—great for rustic-style pinsa.

Are onions seasonal?

Onions are a great example of a year-round seasonal ingredient. However, the varieties change: spring onions and fresh onions are typical in spring, red onions peak in summer, while storage-friendly yellow onions dominate in autumn and winter.

What are the health benefits of onions?

Beyond their taste, onions offer several health benefits. They’re rich in antioxidants and sulfur compounds that support heart health and circulation. They also have anti-inflammatory properties, help strengthen the immune system, and thanks to their low calories and high fiber content, fit perfectly into a balanced diet.

Onion pinsa: the 4 most loved variations

Given how popular and versatile onions are, they’re a natural fit for topping pinsa. A quick search will show that recipes like pinsa with Tropea onions or tuna and onion pinsa are among the most appreciated. Let’s take a look at how to prepare these and other delicious variations.

Tropea onion pinsa

Tropea onions are known for their natural sweetness and deep purple color, which makes the pinsa not just delicious but visually stunning.

This onion is beloved for its delicate flavor that pairs well with fresh cheese, light cold cuts or simply a drizzle of EVO oil and a pinch of oregano. To prepare it, slice the onion into thin rings and sauté briefly in a pan with olive oil so it softens without losing its sweetness.

Then spread it over the Di Marco pinsa base and add your other chosen toppings. You can also use it raw for a bolder taste, but keep in mind it can become too intense. The baking process will lightly caramelize the onions and release their unmistakable aroma.

Tuna and onion pinsa

A true classic, loved for the contrast between the saltiness of tuna and the aromatic sweetness of onion. It’s a simple and satisfying dish—perfect for lunch or dinner when you want something quick but full of flavor.

In this case, the onion (red or Tropea) is thinly sliced and soaked in cold water for a few minutes to reduce its sharpness. Then drizzle the pinsa base with olive oil, add well-drained tuna and the onion, either raw or lightly sautéed, depending on preference.

The 5 minutes in the oven will help blend the flavors and soften the onion without overcooking it, maintaining a pleasant crunch. It’s the perfect recipe for fans of simple but bold Mediterranean tastes.

Caramelized onion pinsa

Now we’re moving into gourmet territory. Caramelized onion is a favorite among those who love deep, rich flavors. The slow cooking transforms the natural sugars into something velvety and complex.

Slice yellow or red onions, soften them in a pan with olive oil, then add a spoonful of sugar or honey and cook on low heat until golden and tender. This aromatic base pairs perfectly with aged cheeses or brie, creating a sweet-salty contrast that’s hard to resist. Spread a thin layer of cheese on the pinsa base, add the caramelized onions and bake. The result is an elegant dish with intense aroma and unforgettable taste.

Potato and onion pinsa

Rustic, hearty and beloved in Italian homes, potato and onion pinsa is the ultimate comfort food. It’s popular because it combines two humble yet amazing ingredients, creating a balance of sweetness and softness.

To make it, slice the potatoes very thin (almost like chips) and precook them briefly in water or in the oven. The onion—preferably white or yellow—should be sliced and lightly sautéed to soften. Layer the potatoes thinly over the pinsa base, add the onion, and drizzle with plenty of olive oil. In the oven, the two ingredients merge, forming a golden, fragrant surface that’s irresistible from the very first bite.