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Caramelized Onion and Gorgonzola Pizza
SUBMITTED BY:
Julie
PHOTO BY:
Allrecipes
"A light appetizer or dinner pizza that is sure to be a favorite!"
RECIPE RATING:
Read Reviews
(70)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
40 Min
READY IN
55 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/8 cup butter
2 large Vidalia onions, thinly sliced
2 teaspoons sugar
1 (10 ounce) package refrigerated pizza dough
1 pound Gorgonzola cheese, crumbled
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DIRECTIONS
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.
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REVIEWS
Reviewed on Nov. 10, 2003 by Julie
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Julie
Nov. 10, 2003
This receipe is awesome! I love the contrast between the flavorful gorgonzola, and sweet carmelized onions! Every time I make it, people rave like you wouldn't believe! No offense to the person who mentioned that they would use a Boboli crust, but yuck! And feta cheese, while delicious, would not be good with carmelized onions, at least in my opinion. I would recommend to anyone who hasn't made this yet, stick to the recipe!
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22 users found this review helpful
This receipe is awesome! I love the contrast between the flavorful gorgonzola, and sweet...
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Reviewed on Oct. 23, 2003 by
SundayGirl
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SundayGirl
Oct. 23, 2003
This was a hit at a birthday party I threw for a couple of friends. I had never had Gorgonzola cheese but found that I love it! It's a milder type of blue cheese and it went very well with the caramelized onions. It does take a while to caramelize the onions so make sure you start it in plenty of time to pop in the oven when your guests arrive. Also, I made a homemade pizza crust because it's easy and so much better than the refrigerated type.
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9 users found this review helpful
This was a hit at a birthday party I threw for a couple of friends. I had never had Gorgonzola...
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Reviewed on Mar. 1, 2004 by EMAPERU
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EMAPERU
Mar. 1, 2004
I have had and made a very similar recipe which I like better AND is easier.It uses a Boboli crust,carmelized red onions(I've never needed the sugar),about half the cheese,then is sprinkled with toasted walnuts,drizzled w/olive oil and baked according to the crust instructions.I've never had leftovers!
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8 users found this review helpful
I have had and made a very similar recipe which I like better AND is easier.It uses a Boboli...
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Reviewed on May 30, 2006 by
Cardamum
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Cardamum
May 30, 2006
Spectacular! What a delightful recipe! I used just over a half pound of cheese and still thought it was a little much. I think next time I'll just go with 1/4 lb of cheese. Gargonzola is a strong flavor so I think I can save some calories by decreasing the amount without sacrificing taste. In fact, I bet the delicious onion flavor would shine through even more if there was less cheese. Besides decreasing the cheese, I followed the recipe exactly. It was quite tasty; both my husband and I loved it! Thanks!
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7 users found this review helpful
Spectacular! What a delightful recipe! I used just over a half pound of cheese and still...
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Reviewed on Jan. 5, 2007 by M Rose
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M Rose
Jan. 5, 2007
This was a real hit with the family. However the second time I made it, it was even better when I reduced the gorgonzola by half and substituted the other half with cheddar and mozzarella. I also brushed the crust with a little olive oil about 5 minutes before taking it out of the oven and kept it under the broiler until the cheese and crust were golden brown.
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5 users found this review helpful
This was a real hit with the family. However the second time I made it, it was even better...
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Reviewed on Jan. 25, 2004 by LYNDEEVA
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LYNDEEVA
Jan. 25, 2004
Wow! This pizza is awesome! I made my own dough, but otherwise stuck to the recipe exactly. The flavors are wonderful together. I'll definetely make this one again. Thanks Jessica!
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5 users found this review helpful
Wow! This pizza is awesome! I made my own dough, but otherwise stuck to the recipe...
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Reviewed on Oct. 23, 2003 by mr/mrs z
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mr/mrs z
Oct. 23, 2003
Wow, that's some tasty pizza. I'd go a bit lighter on the cheese - it overpowered the onions a little - but otherwise it was excellent! This was enough for two 12" pizzas, one batch of pizza dough in the bread maker. Next time I might try adding some thinly sliced pears just for kicks.
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4 users found this review helpful
Wow, that's some tasty pizza. I'd go a bit lighter on the cheese - it overpowered the onions a...
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Reviewed on Oct. 22, 2003 by
JAZZY-GIRL
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JAZZY-GIRL
Oct. 22, 2003
This was mediorce and didn't like this type cheese in this presentation, whatsoever.
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4 users found this review helpful
This was mediorce and didn't like this type cheese in this presentation, whatsoever.
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Reviewed on Mar. 26, 2003 by MRS. KEVIN
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MRS. KEVIN
Mar. 26, 2003
I have a variation of this recipe that is MUCH better. You use a Boboli crust and feta cheese instead of the gorgonzola. you also sprinkle fresh tyme on the top. I added sauteed mushrooms on my own. I use it as an appetizer and people can't get enough.
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4 users found this review helpful
I have a variation of this recipe that is MUCH better. You use a Boboli crust and feta cheese...
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Reviewed on Aug. 28, 2008 by JACALK
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JACALK
Aug. 28, 2008
This recipe is so delicious. It can be a meal or as an appetiser. I use a thin Boboli crust. It is easier and so good. I make it with a garlic and vidalia onion jelly and then cheese. Really good!
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3 users found this review helpful
This recipe is so delicious. It can be a meal or as an appetiser. I use a thin Boboli crust....
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