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extra-virgin olive oil yellow onions salt fresh ground black pepper garlic white wine pizza dough walnut pieces Gorgonzola Mozzarella cheese Parmesan cheese fresh sage
Viewed: 12 - Published at: 7 years agoIngredients
- 4 tablespoons extra virgin olive oil
- 2 medium yellow onions, thinly sliced
- salt
- fresh ground black pepper
- 1 -2 garlic clove, finely chopped
- 1/4 cup dry white wine (or use veg. stock)
- pizza dough (uncooked and ready to roll out)
- 1/3 cup walnut pieces, lightly toasted, coarsely chopped
- 3 ounces gorgonzola, crumbled
- 1/4 lb mozzarella cheese, grated (about 1 1/2 cups)
- 1/2 ounce parmesan cheese, grated (about 3 tbls.)
- 2 teaspoons fresh sage, chopped (or use fresh basil)
Method
- Heat the oil in a large saute pan. Add the onions, 1/2 teaspoons salt, and a few grinds of black pepper.Saute over medium heat, gently scraping the pan with a wooden spoon to keep the onions from sticking as they caramelize. After about 35 minutes, the onions should be a rich golden color and very sweet. Add the garlic, and saute for 5 minutes. Add the wine and deglaze the pan with it. Set the confit aside to cool.
- Preheat the oven to 500*F.
- Roll out the dough and place it on a lightly oiled pizza pan. Brush with olive oil.
- Spread the confit on the dough and sprinkle on the walnuts. Follow with the Gorgonzola cheese, then the mozzarella.
- Bake the pizza for about 8-12 minutes, until the crust is golden and crisp. Remove it from the oven and sprinkle with the Parmesan cheese and sage.
