Caramelized Onion, Pear and Gorgonzola Pizza
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Credit: Elise Wiggins, Executive Chef, Panzano, Denver
The National Culinary Review, January 2013
From the Chef
“Courtesy of the National Onion Association”
3 oz. yellow onions, sliced
4 oz. (½) pear
5 oz. pizza dough
1 oz. walnuts, coarsely broken, roasted
1 oz. Gorgonzola cheese, crumbled
A few pinches Italian parsley, minced
1 oz. honey, steeped with rosemary
Method: Cut across onion slices to get julienne strips (¾ cup). Caramelize onion in oiled skillet over low heat. Pare and core pear; cut lengthwise into ¼-inch-thick slices. Shape pizza dough in 8- to 10-inch round. Top with onion, pear, walnuts and Gorgonzola cheese. Bake in 500°F oven for 8 minutes, or until done, rotating after 4 minutes. Sprinkle with parsley. Cut into 8 wedges. Drizzle with honey tableside.
1 individual entree or 4 appetizer servings
Appetizer, Main Dish, The National Culinary Review
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