When taste buds discover this savoury meeting of sharp blue cheese with candy-sweet onions, such as Vidalia, you won't miss the tomato sauce on this pizza. Serve it as an appetizer or as a small but satisfying lunch dish.
- Portion size 8 servings
- 2 tablespoons extra virgin olive oil (approx)
- 2 large sweet onions thinly sliced
- 1/4 cup granulated sugar
- 1/4 cup balsamic vinegar
- 1/4 teaspoon salt
- 1 prepared pizza crust (12 inches/30 cm)
- 2 tablespoons pine nuts
- 4 teaspoons chopped fresh sage
- 8 oz gorgonzola cheese crumbled
In large skillet, heat half of the oil over medium-high heat; cook onions, stirring occasionally, for 10 to 12 minutes or until starting to turn golden.
Add sugar and vinegar; cook over medium heat, stirring occasionally, for 20 minutes or until almost no liquid remains. Remove from heat; stir in salt. Let cool.
Place pizza crust on baking sheet; brush with remaining oil. Spread onions over top; sprinkle with pine nuts, sage and cheese. Bake in 400°F (200°C) oven for 7 to 10 minutes or until cheese is bubbly. Let stand for 10 minutes before serving.
Nutritional facts <b>Per serving:</b> about
- Sodium 723 mg
- Protein 10 g
- Calories 313.0
- Total fat 16 g
- Cholesterol 29 mg
- Saturated fat 7 g
- Total carbohydrate 34 g
- Iron 10.0
- Folate 17.0
- Calcium 19.0
- Vitamin A 9.0
- Vitamin C 8.0