I was thrilled with this delicious appetizer pizza. For the first time, I tried baking pizza on
parchment instead of my perforated pan. The
results were fantastic - the crust was crisp and bubbly. The onions were sweet and complimented the blue cheese, walnuts and rosemary perfectly.
Where the original used a prepared crust, I usedOvernight Pizza Dough dough for this recipe. If you don’t want to make your own, either use a Boboli crust or premade dough. The full recipe, without photos, is at the end of the post.
Caramelized Onion Pizza with Blue Cheese and Toasted Walnuts
- 2 tablespoons olive oil
- 2 cloves garlic, pressed
- 2 large onions
- 2 tablespoons olive oil
- 1 tablespoon butter
- ¼ cup sugar
- 1 cup sherry wine vinegar
- 1 ¾ cup water
- Salt and pepper to taste
- 1 pound pizza dough (my homemade dough was just over a pound)
- 6 ounces blue cheese (about 1 cup)
- ½ cup walnuts
- 2 tablespoons chopped, fresh rosemary
Combine 2 tablespoons of olive oil with 2 cloves of pressed garlic. Set aside.
Thinly slice two onions. Melt 2 tablespoons of olive oil with 1 tablespoon butter in a large skillet. Add onions and sprinkle with sugar and ½ teaspoon of salt. Add sherry wine vinegar and ¾ cup water. They will look like this picture when you start. Simmer until liquid has evaporated, stirring frequently, about 10-15 minutes. Add ½ cup water. Simmer until evaporated, stirring frequently. Add last ½ cup water. Simmer until water has evaporated.
Continue to cook onions, stirring frequently,
until they are deep brown. Season to
taste with salt and pepper.
Toast walnuts in a 350degree oven for 10-12 minutes. They should be browned and fragrant. Chop.
About 30 minutes before cooking, put a pizza stone on the lowest rack
in your oven. Preheat oven to
500degrees. Cut dough into two equal
portions. Lightly flour a cutting board. Roll/stretch dough into a long oval. Place on parchment paper. I trimmed the parchment so that it was just
wider than the dough.
Brush dough with
garlic oil. Top with half of onion, then
half of blue cheese. Sprinkle with half
of toasted walnuts and rosemary. Reduce oven
temperature to 425 and slide pizza (on parchment) onto stone. Bake for 14 minutes. Assemble second pizza while first bakes. Repeat baking process.
Slice and serve warm or at room temperature.
****
Caramelized Onion Pizza with Blue Cheese and Toasted Walnuts
- 2 tablespoons olive oil
- 2 cloves garlic, pressed
- 2 large onions
- 2 tablespoons olive oil
- 1 tablespoon butter
- ¼ cup sugar
- 1 cup sherry wine vinegar
- 1 ¾ cup water
- Salt and pepper to taste
- 1 pound pizza dough (my homemade dough was just over a pound)
- 6 ounces blue cheese (about 1 cup)
- ½ cup walnuts
- 2 tablespoons chopped, fresh rosemary
Combine 2 tablespoons of olive oil with 2 cloves of pressed garlic. Set aside.
Thinly slice two onions. Melt 2 tablespoons of olive oil with 1 tablespoon butter in a large skillet. Add onions and sprinkle with sugar and ½ teaspoon of salt. Add sherry wine vinegar and ¾ cup water. They will look like this picture when you start. Simmer until liquid has evaporated, stirring frequently, about 10-15 minutes. Add ½ cup water. Simmer until evaporated, stirring frequently. Add last ½ cup water. Simmer until water has evaporated.
Continue to cook onions, stirring frequently, until they are deep brown. Season to taste with salt and pepper.
Toast walnuts in a 350degree oven for 10-12 minutes. They should be browned and fragrant. Chop.
About 30 minutes before cooking, put a pizza stone on the lowest rack in your oven. Preheat oven to 500degrees. Cut dough into two equal portions. Lightly flour a cutting board. Roll/stretch dough into a long oval. Place on parchment paper. I trimmed the parchment so that it was just wider than the dough.
Brush dough with garlic oil. Top with half of onion, then half of blue cheese. Sprinkle with half of toasted walnuts and rosemary. Reduce oven temperature to 425 and slide pizza (on parchment) onto stone. Bake for 14 minutes. Assemble second pizza while first bakes. Repeat baking process.
