One of the best, healthiest, and tastiest ways to cook veggies is to roast them. You only need a little spice after roasting because it offers such a rich taste.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- ⅛ cup butter
- 2 large Vidalia onions, thinly sliced
- 2 teaspoons sugar
- 1 (10 ounce) package refrigerated pizza dough
- 1 pound Gorgonzola cheese, crumbled
Instructions
- In a large saute pan, melt butter over medium heat. Saute onions in butter until the onions are soft and dark brown, approximately 25 minutes. Stir in sugar, and continue cooking for 1 or 2 more minutes.
- Preheat oven to 425 degrees F (220 degrees C).
- Grease a pizza pan or cookie sheet, and press out the dough to desired thickness. Spread onions evenly over the dough, and top with crumbled Gorgonzola.
- Bake for 10 to 12 minutes, or until done.
Nutrition Facts
| Calories | 238 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 46 mg |
| Dietary Fiber | 1 g |
| Protein | 11 g |
| Saturated Fat | 8 g |
| Sodium | 551 mg |
| Sugars | 4 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious indeed will make again
Change I made was less gorgonzola cheese . I could tell right away that the amount of gorgonzola would over power the onions . Using only 2 ounces of gorgonzola was still more than needed.
Added pears.
I can’t believe I’m saying this, but it was almost too much cheese. Almost.
The onions were great, and I enjoyed the pieces that had very little cheese on them. Easy prep, was able to make as guests were arriving.Gave it 3 stars because my guests really enjoyed it, but I won’t be making it again.
This is very similar to a recipe I got years ago from, I think, Cooking Light. It is one of my favorites. I love the combination of sweet, caramelized onions and the heady pungency of the Gorgonzola. I too sometimes substitute a Boboli. But I would not use a refrigerated pizza dough. (Because I’ve never found one that was very good.) So either make your own from scratch, or use a Boboli. Also, the original used, as I recall, a thin layer of ricotta over the dough, and some fresh thyme mixed in with the onions while they’re cooking. Scratch the sugar, and add salt and fresh-ground black pepper to taste.
I used a mixture of butter and olive oil to caramelize the onions and let them cool before putting them on the dough. I get my dough from our local Italian market. I only had Danish blue cheese and I also added fresh rosemary. It was out of this world and will be made again in our house.
very good! my onions took a lot longer to carmelize than stated, but I suspected they would. I used much less Gorgonzola (about 6oz I think), I prebaked crust as package directed, removed from oven and brushed with garlic and herb basting oil. then put my onions and cheese on. Like the flavor combo, and actually inspired me to get creative with pizza.
Very good, but with sundried tomatoes added, just too salty and too much onion. good in small quantities.
Totally delish, but did make it on sheets of puff pastry. When I pulled it out of the oven I cut it up into little squares and served it as finger food at parties in our flat in Berlin. Yum, brings back memories. Thanks for the recipe.
Made this for a culinary class project & just loved it!!
Such a wonderful and versatile base recipe to serve as is or customize to your own preferences. Try adding VERY thin sliced pears and coarsley chopped walnuts, or mushrooms and baked garlic to the base recipe for a unique presentation. Definitely a great appetizer for a wine tasting or a backyard bbq! Enjoy!!!
I was so disappointed…. maybe my expectation was too high… The cheese overpowered the whole pizza and everyone thought it was waaay too much of gongonzola cheese… I’ll make it with the half of cheese next time..
Rated in error and can’t seem to delete. I am so sorry
AWESOME! I added some baby bella mushrooms and arugula as toppings and it came out wonderful! I can’t wait to make this again!
I made this for a party two years ago and everyone still asks me to make it for them. It’s delicious.
The onions were delicious. Half the pizza I did as is. It was good, but the gorgonzola was a little strong for my taste. On the other half, I cut the gorgonzola down to about 75%. I then sprinkled a mixture of gouda/cheddar and then some thin apple slices on top. I preferred the side with my modifications.
Addicting! Next time I will add more sugar to the onions for a sweeter taste. Sooo good!
A-freaking-MAZING! Absolutely delicious! The first time I made it, I didn’t put as much Gorgonzola because I didn’t have enough and it came out awesome. The second time I made it, I put 10oz (less than the pound that is called for) and it was way too much. Definitely use less and it will be perfect. 🙂
This was a very good recipe! I followed other reviewers advice and used about 5 oz of gorgonzola along with some mozzarella, and honestly, I felt like it needed more gorgonzola, so next time I will use more. To those who noted that it seemed too sweet, you do not have to add the sugar to the onions, they are sweet enough w/o it. The only drawback was that it did seem to need some kind of sauce.I think next time I will make a a gorgonzola cream sauce and use that as a base. Can’t wait to try it again!
This is excellent! I make it at least once a week now for fam.