Caramelized Onion Pizza with Gorgonzola and Arugula

Caramelized Onion Pizza with Gorgonzola and Arugula Recipe
Randy Mayor


4 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 449
Caloriesfromfat 24 %
Fat 11.8 g
Satfat 3.6 g
Monofat 4.7 g
Polyfat 2.6 g
Protein 14.8 g
Carbohydrate 73.8 g
Fiber 10.1 g
Cholesterol 11 mg
Iron 3.7 mg
Sodium 944 mg
Calcium 172 mg


2 teaspoons olive oil
12 cups thinly sliced onion (about 3 pounds)
2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary, divided
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
1 tablespoon yellow cornmeal
1/2 cup (2 ounces) crumbled Gorgonzola, blue cheese, or feta
2 tablespoons coarsely chopped walnuts
1 cup trimmed arugula


Heat oil in a large cast-iron or nonstick skillet over medium-high heat. Add onion, and sauté 5 minutes, stirring frequently. Stir in 1 teaspoon rosemary, salt, and pepper. Continue cooking 15 to 20 minutes or until onion is a deep golden brown, stirring frequently.

Preheat oven to 500°.

Roll dough into a 12-inch circle on a lightly floured surface. Place dough on a 12-inch pizza pan or baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. Top with onion. Bake at 500° for 10 minutes. Add cheese and walnuts; bake an additional 3 minutes or until cheese melts. Remove from oven; top with 1 teaspoon rosemary and arugula. Cut the pizza into 4 wedges.

June 2000
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