The sweetness of the caramelized onions is a great flavor contrast to the sharp blue cheese.
2 packages dry yeast (about 4 1/2 teaspoons)
1 teaspoon sugar
1 cup warm water (100° to 110°)
1 teaspoon salt
2 3/4 cups all-purpose flour, divided
1 tablespoon olive oil
5 cups thinly sliced onion (about 2 large)
1/3 cup chopped walnuts
1/2 cup (2 ounces) crumbled Gorgonzola or other blue cheese
How to Make It
Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Add salt; stir to dissolve.
Lightly spoon flour into dry measuring cups; level with a knife. Add 2 1/2 cups flour to yeast mixture, stirring until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes). Add enough of remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
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, about 45 minutes or until doubled in size. (Gently press two fingers into dough. If indention remains, dough has risen enough.)
While dough rises, heat oil in a large nonstick skillet over medium-low heat. Add onion; cover and cook 30 minutes or until onion is tender, stirring occasionally. Uncover and cook 5 to 10 minutes or until onion is golden brown and most of liquid evaporates, stirring often.
Punch dough down. Pat dough into a jelly-roll pan coated with cooking spray. (If dough resists stretching, let rest 5 minutes before proceeding.) Spread onion evenly over dough. Sprinkle walnuts and Gorgonzola evenly over top; cover and let rise in a warm place 30 minutes or until doubled in size.
Preheat oven to 400°
Bake at 400° for 25 to 30 minutes or until lightly browned. Cut into 15 pieces.