INGREDIENTS:
1/4 cup unsalted butter
4 cups thinly sliced sweet onion
1/2 teaspoon sugar (optional)
Salt
Cracked black pepper
1 cup crumbled gorgonzola cheese (4 ounces)
1 cup chopped macadamia nuts
1 unbaked 12-inch homemade pizza crust, frozen bread dough crust, or Italian bread shell crust
DIRECTIONS:
1. Melt butter in a large skillet. Add onion slices and cook uncovered over low heat 5 to 10 minutes or until tender. Sprinkle onions with sugar, if desired. Cool, uncovered 15 minutes or until golden and caramelized, stirring occasionally to cook evenly. Season to taste with salt and pepper.
2. Spread caramelized onions evenly over an unbaked 12-inch pizza crust. Sprinkle with Gorgonzola cheese and macadamia nuts. Bake as directed or until heated through and nuts are toasted. Makes 6 to 8 servings.
menu suggestion:
Make it a meal with mixed greens salad and poached pears or apples.
Homemade Pizza Crust:
Combine 2/3 cup bread flour or all-purpose flour, 1/2 package active dry yeast, 1/2 teaspoon sugar, and 1/2 teaspoon salt in a large bowl. Add 2/3 cup warm water (120 degree F to 130 degree F) and 1 teaspoon olive oil. Beat with an electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed 3 minutes. Stir in 2/3 cup more flour. Turn dough out onto a lightly floured surface. Knead in additional flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl; turn once. Cover and let rise in a warm place until double in size (45 to 60 minutes). Punch dough down. Cover and let rest 10 minutes. Roll into a 12-inch round on a lightly floured surface, building up edges slightly. Transfer to greased baking sheet. Arrange desired toppings on top. Bake in a 425 degree F oven for 15 to 20 minutes or until crust is golden brown. Makes one 12-inch pizza, 6 to 8 servings.
Frozen Bread Dough Crust:
Use 1 pound frozen whole wheat or white bread dough, thawed. Place on a lightly floured surface and let rest 10 minutes. Roll out and proceed as directed in Homemade Pizza Crust.
Italian Bread Shell Crust:
Use one 16-ounce (12-inch) purchased Italian bread shell (such as Boboli). Place on a greased baking sheet and arrange toppings on top. Bake in a 400 degree F oven for 12 to 15 minutes or until crust is golden brown and toppings are hot.
selected by Lindsay
4 comments:
Sorry to post early, but I made the pizza last night and was really excited to share my comments for the first time!
I opted to leave out the macadamia nuts to save some calories and I added a light layer of shredded mozzerella to make it a little creamy, and it was good! Gorgonzola really doesn't melt, it just gets creamy when you bite into it, so the mozz really kept everything on the slice. I also added some sliced garlic when carmelizing the onions and it brought a subtle garlic flavor that I loved, but I also love garlic!
My one hitch with this recipe was that it took far longer to carmelize the onions than the recipe indicated. I would say almost an hour from the time I first put heat under the pan until they were perfectly tender and golden. But once they were all carmelized, they were yummy!
I loved that I could put this pizza together in stages. I was able to do the onions during my daughter's naptime and then just reserve them until I was ready to bake. Putting it all together at the last minute is a big plus for me!
Overall, this was a yummy pizza that will get made again my my house!
I'm currently visiting my parents in Arizona and was able to make this recipe with my mother. The taste testers included my mother, father, youngest sister and husband.
We made the pizza exactly according to the recipe and it turned out wonderfully. Great texture. Great flavor.
I was skeptical at first because of the macadamia nuts, having never had nuts on a pizza. However, the nuts were very subtle and added a wonderful texture.
I loved the flavor that came from the huge thick layer of carmelized sweet onions. My only complaint would the amount of onion chopping that I had to do. My fingers really smelled for over 24hours afterward!
My mother would want to try this recipe again with pecans rather than macadamia nuts but only because macadamia nuts are so indulgent.
Great recipe. Thanks!
Oh... I love Maca's idea to serve this as an appetizer. Great idea!
I bought Gorgonzola at Trader Joe's and to be honest don't remember exactly what kind it was... However, it did not crumble that easily or melt, but I still loved the pizza, and got rave reviews.
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