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.
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This is very similar to a recipe I got years ago from, I think, Cooking Light. It is one of...