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Ingredients
- 1/4 c. extra-virgin extra virgin olive oil
- 4 x yellow onions thinly sliced
- 1 Tbsp. fresh rosemary leaves
- 1/4 c. softened butter Basic Pizza Dough (see below)
- 10 ounce Gorgonzola crumbled Salt to taste Freshly-grnd black pepper to taste
- 1 c. hot tap water (100 to 115 degrees)
- 1 pkt active dry yeast
- 3 c. all-purpose flour - (to 3 1/2)
- 1/2 tsp salt
Directions
- In a large saute/fry pan over high heat, hot the oil. Add in the onions and rosemary, and cook till soft and translucent/soft, about 5 min. Add in butter and lower heat and continue to caramelize for about 15 min. Season with salt and pepper and set aside.
- Spread the pizza dough with the onion mix and scatter Gorgonzola over top. Bake in a pizza oven or possibly a preheated 400 degree oven till lightly golden brown and the crust is browned, about 20 min. Cut into wedges and serve.
- Basic Pizza Dough: Pour the water onto a medium-sized mixing bowl and add in the yeast, stirring with a fork till dissolved. The water should turn a light beige color. Add in 1 c. of flour and the salt. Mix thoroughly with a wooden spoon. Add in the second c. of flour and repeat. The dough should start coming away from the sides of the bowl, forming a soft, sticky mass. Take the last c. of flour and sprinkle over a clean, dry work surface and flour your hands well.
- Take the dough from the bowl and begin to work in the additional flour a little at a time. Use the heel of your hand to knead the dough and push across the work surface, clenching the dough with your fist and twisting it over. Use a dough scraper to help gather any wet dough which sticks to the surface while you are kneading. Also only add in as much flour as it takes to keep the dough from sticking to your hands. When the dough no longer feels sticky, push the heel of your hand down into it and hold it there for 10 seconds. If the dough comes up clean, it"s ready. If it sticks you will have to knead it a bit more.
- Note: If you have a food processor with a dough hook attachment, you can make the dough much faster. Start by adding the yeast and water first and mixing well. Then add in all the flour and salt and mix into a ball. Then rise the dough.
- Lightly oil a 2-qt bowl with vegetable oil, and roll the ball of dough around the bowl to coat it with a thin film of oil, then tightly seal the bowl with plastic wrap. Keep in a hot place, and let the dough rise for 30 to 45 min. When dough doubles in size, remove from bowl and punch it down with your fist to deflate, then knead it again for about a minute. Dough is now ready to stretch into a round, or possibly press into a pizza pan. (Makes 1 ball of dough)
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 353g | |
| Recipe makes 4 servings | |
| Calories 861 | |
| Calories from Fat 410 | 48% |
| Total Fat 46.6g | 58% |
| Saturated Fat 22.65g | 91% |
| Trans Fat 0.0g | |
| Cholesterol 84mg | 28% |
| Sodium 1370mg | 57% |
| Potassium 495mg | 14% |
| Total Carbs 83.83g | 22% |
| Dietary Fiber 4.9g | 16% |
| Sugars 4.81g | 3% |
| Protein 26.77g | 43% |
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