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Active Time
30 min
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Total Time
40 min
Ingredients
Makes 6 servings (appetizer)
Step 1
Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook onions with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, until golden, 15 to 20 minutes. Transfer to a small bowl and keep warm, covered.
Step 2
Put a large heavy baking sheet (17 by 14 inches) on lowest rack of oven, then preheat oven to 500°F.
Step 3
与此同时,推出面团轻轻磨碎的苏尔face with a floured rolling pin, stretching corners with your hands to form a 16- by 13-inch rectangle. (Dough will be easier to roll out as it warms.) Transfer to a large tray lined with sheet of parchment paper. Lightly prick dough all over with a fork, then slide dough (on parchment) from tray onto hot baking sheet.
Step 4
Bake until top is puffed and pale golden in patches, about 10 minutes. (Prick any large bubbles with a fork and flatten.) Remove crust from oven and leave oven on.
Step 5
Sprinkle crust evenly with cheese, walnuts, and parsley. Bake pizza until edge of crust is deep golden, cheese is bubbling and golden in patches, and underside is golden brown, 2 to 4 minutes. Serve immediately.
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Reviews (3)
Back to TopI know this is a technical foul, and you probably already know, but you've entirely left the caramelized onions out of the "preparation" notes. I take it even a novice would know the cheese goes on top of the onions, but I've come across some pretty dense people in my life.
dadoron
El Lay
5/27/2012
Try this: 2 T olive oil 2 large onions sliced 4 0z gorgonzola 1/4 c flat leaf parsley chopped 1/4 cup toasted chopped walnuts 4 small Boboli pizza shells Cook up the onions on medium high heat until brown and soft - about 10 minutes. Spread onion on pizza shells. Sprinkle each with gorgonzola, parsley and walnuts. Bake at 400 degrees for 10 minutes. Got lots of raves. The combo is good! Sprinkle piz
Anonymous
Ellicott City, MD
2/5/2012
The combination just didn't work. First of all, the proportions are all wrong and it just tasted icky.
Anonymous
London
11/8/2010