⅓ to ½poundgreen tomatoes,thinly sliced (2 medium or 6 to 10 small tomatoes)
4 to 6ouncessharp white Cheddar cheese,shredded (you'll need 1 heaping cup)
Instructions
Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you’re using a baking stone or steel, switch the oven to Broil on high.
Melt the butter in a medium skillet over medium heat. Add the sliced onion and a big pinch of salt, and cook for 20 to 30 minutes, stirring every 5 minutes or so, until the onion is deep amber in color. (If the onion starts to look dry or burnt, reduce the heat to low.) Stir in the vegetable broth and cook for 1 or 2 more minutes, until most of the liquid has evaporated. Remove the skillet from the heat and let the onion cool slightly.
Stretch or roll out your dough to a 12-inch circle, then transfer it to an oiled or parchment-lined baking sheet or a lightly floured pizza peel (if using a baking stone/steel).
Use your hands to distribute the caramelized onion evenly all over the dough. Sprinkle on half of the cheese, arrange the tomato slices in a single layer on top, and finish with the remaining cheese.
Transfer the pizza to the oven and bake until the crust is golden and the cheese has browned in spots—8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel. Remove the pizza from the oven.
Let the pizza rest for a few minutes before slicing and serving.