"A light appetizer or dinner pizza that is sure to be a favorite!" — Julie
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Vidalia onions, thinly sliced
1 (10 ounce) package
refrigerated pizza dough
Gorgonzola cheese, crumbled
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!
This was mediorce and didn't like this type cheese in this presentation, whatsoever.
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!
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.
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!
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.
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!
This was good, but not something I could eat a whole lot of. If I could I'd probably give it more like 3 1/2 stars. I was a little pressed for time today so I bought a pizza dough from the local pizzeria. I carmelized the onions which were wonderful, then I put together the pie. I made 1/2 with just the gorgonzola and onions, (and we liked it this way )but we made the other half as another reviewer suggested with the onions, not as much gorgonzola, some mozzerella and cheddar, we liked it A LOT better this way. It was still very flavorful but not as rich.
* Percent Daily Values are based on a 2,000 calorie diet.
Caramelized Onion and Gorgonzola Pizza
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 123
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