Sweet Onion and Gorgonzola Pizza
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.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 313 |
| pro | 10 g |
| total fat | 16 g |
| sat. fat | 7 g |
| carb | 34 g |
| fibre | 2 g |
| chol | 29 mg |
| sodium | 723 mg |
| % RDI: | - |
| calcium | 19% |
| iron | 10% |
| vit A | 9% |
| vit C | 8% |
| folate | 17% |
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2 tbsp (25 mL) extra-virgin olive oil (approx)
2 large sweet onions, thinly sliced
1/4 cup (50 mL) granulated sugar
1/4 cup (50 mL) balsamic vinegar
1/4 tsp (1 mL) salt
1 prepared pizza crust (12 inches/30 cm)
2 tbsp (25 mL) pine nuts
4 tsp (20 mL) chopped fresh sage
8 oz (250 g) gorgonzola cheese, crumbled
Preparation:
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.
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