Sweet Onion and Gorgonzola Pizza
This recipe makes 8 servings
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 |
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.
Ingredients
- 2 tbsp extra virgin olive oil, (approx)
- 2 large sweet onions, thinly sliced
- 1/4 cup granulated sugar
- 1/4 cup balsamic vinegar
- 1/4 tsp salt
- 1 prepared pizza crust, (12 inches/30 cm)
- 2 tbsp pine nuts
- 4 tsp chopped fresh sage
- 8 oz 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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