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Caramelized Onion Pizza with Gorgonzola and Arugula

Randy Mayor
Yield 4 servings (serving size: 1 wedge)

Ingredients

  • 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
  • 1/2 recipe Whole-Wheat Pizza Dough
  • 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

Nutrition 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

How to Make It

  1. 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.

  2. Preheat oven to 500°.

  3. 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.