Blue Cheese and Caramelized Onion Pizza Bread

Oxmoor House
10 servings (serving size: 1 slice)


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1 package dry yeast (about 2 1/4 teaspoons)
1/2 teaspoon sugar
1 cup warm water (100° to 110°)
1 tablespoon olive oil
2 1/2 cups all-purpose flour
1 1/2 teaspoons salt, divided
1/4 cup crumbled blue cheese
Olive oil-flavored cooking spray
1 red onion, cut into thin rings
1 tablespoon cornmeal
1 teaspoon olive oil
1 teaspoon freshly ground pepper


Prep: 18 Minutes
Cook: 27 Minutes
Rise: 45 Minutes

Combine yeast, sugar, and water in a large bowl; let stand 5 minutes. Stir 1 tablespoon olive oil into yeast mixture.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and 1 teaspoon salt. Gradually stir flour mixture into yeast mixture, using a wooden spoon. Stir dough 2 minutes with wooden spoon. (Dough will be sticky.)

Turn dough out onto a lightly floured surface. Gradually knead blue cheese into dough until smooth and elastic. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size.

Place a large nonstick skillet over medium- high heat until hot. Coat with cooking spray; add onion. Reduce heat to medium-low; cook, stirring often, 12 to 15 minutes or until onion is tender and browned. Set aside.

Preheat oven to 450°.

Coat a 12-inch pizza pan with cooking spray; sprinkle with 1 tablespoon cornmeal. Turn dough out onto a lightly floured surface; roll into a 12-inch circle, and place into pan, patting dough to edge. Brush 1 teaspoon olive oil over dough. Make fingertip indentations at 1-inch intervals over dough. Sprinkle remaining 1/2 teaspoon salt and pepper over dough. Top with onion.

Bake at 450° for 15 to 17 minutes or until edges are lightly browned. Cut into 10 slices. Serve warm.

Created date

March 2010

Nutritional Information

Calories 157
Fat 3.2 g
Satfat 0.9 g
Protein 4.6 g
Carbohydrate 27.2 g
Cholesterol 3 mg
Iron 1.7 mg
Sodium 394 mg
Caloriesfromfat 18 %
Fiber 1.5 g
Calcium 29 mg