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
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