RECIPE: REC: Caramelized Onion and Gorgonzola Pizza. This was my attempt to recreate a favorite dish at

RECIPE:

joe

Well-known member
La Luna restaurant, which was next door to our shop in Los Angeles. Sadly, we're both closed now, but I had the good fortune to have this pizza often for lunch. So often that they would bring it to me on a real plate with real silverware. I just made it as part of a bread baking class. Mine wasn't as thin and delicate as La Luna's but it got gobbled up anyway. The sweetness of the onions and the pungency of the cheese make a nice balance.

CARAMELIZED OINION AND GORGONZOLA PIZZA

Cook sliced onions in olive oil with a pinch of salt over medium-low heat, stirring often, until completely tender, reduced and golden brown, about an hour. Roll out your pizza dough and brush with garlic oil. Sprinkle with a pinch of Parmesan cheese, add a thin layer of tomato sauce, then dollops of the onions interspersed with dabs of Gorgonzola cheese. Sprinkle with a little more Parmesan and bake.

https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/Joe/food.jpg?t=1248139856

 
well, this just sounds and looks wonderful. Too bad, I just happen to have ALL the ingredients

but spouse on WW, so a No-Go.
:>(

 
Haven't you ever heard of girl's night? Besides, with such strong cheese you don't use very much.

 
Joe, try it with fresh rosemary next time. Makes it sublime. This is my favorite pizza, which

I used to have at a Toronto chain, Il Fornello. It disappeared from the menu about a decade ago, only to reappear without rosemary and with the awful pairing of red wine-poached pears and lemon-dressed arugula on top. I occasionally order it, without the pears and arugula, but can't get them to add the rosemary. You can just sprinkle some rosemary on top before baking, or, if you want a boost of it, stir extra into the onions just before they're done.

 
LOL, Joseppi doesn't toss. Not even in the privacy of my own home. My floor is seldom clean enough

to risk it.

Funny, the pizza I made for class was impossible to roll out. It was a thick amoeba-shaped thing.

The picture is a cheat from the next night with the leftover ingredients. By then the dough had had time to relax, I suppose.

 
Mmmmm, why didn't I think of rosemary? Maybe that's the detail I'm missing trying to re-create it.

 
the only way I can get thin crusts is to pat them out until they want to snap back then>>>

oil if necesary, let rest 10 minutes then pat out some more until thin.

 
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