Caramelized Onion, Apple, Gorgonzola Pizza

Posted on Apr 18, 2013

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I love making pizza. Summer is my favorite time to make it, when the tomatoes and herbs are fresh, but that doesn’t stop me from making it during the cold months, too. This was, by far, my favorite pizza that I made this past winter. Warning: it’s not your typical pizza.

Begin by caramelizing onions. This is a slow process that takes time. Heat olive oil over medium low heat and slowly sauté one large yellow onion, sliced (for a small pizza) or two large yellow onions, sliced (for a large pizza or multiple pizzas). You don’t want the onions to brown, so keep the heat low. After about 45 minutes to an hour, they should be soft and have a nice caramel color.

Meanwhile, roast some garlic. To do this, break off the cloves (the entire head) but keep the peels on. Place the cloves in foil, drizzle with oil, and fold the foil over the garlic to form a sack. Stick it in a 375 degree oven for at least 30 minutes. Keep checking them, because the time will vary depending on how big the cloves are. Once they’re nice and soft, remove the peels and place the garlic in a food processor and pulse while adding some olive oil. Add just enough olive oil so that you can easily spread the garlic “sauce” over the dough.

Turn the oven up to 475 degrees.

Once the onions are done, it’s time to build the pizza. The layers:

  • Spread the roasted garlic/olive oil mixture over the dough. 
  • Top with the caramelized onions.
  • Next add sliced apples. I used Gold Rush, for they are in abundance in Ohio during the winter. Any winter apple will do.
  • Top with small chunks of gorgonzola cheese. Remember that it’s a strong cheese and that when it melts, it spreads, so you really don’t need that much.
  • Drizzle the top with balsamic vinegar. I used a special Vanilla Fig Balsamic Vinegar that I had one hand. If you can find it, use it!

Put the pizza in the oven, turn the heat down to 460 degrees and bake for about 10-12 minutes (or however long it takes for the dough to brown).

Enjoy!