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Randy Mayor Photo by: Randy Mayor

Caramelized Onion Pizza with Gorgonzola and Arugula

Cooking Light JUNE 2000

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 449
  • Calories from fat: 24%
  • Fat: 11.8g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 2.6g
  • Protein: 14.8g
  • Carbohydrate: 73.8g
  • Fiber: 10.1g
  • Cholesterol: 11mg
  • Iron: 3.7mg
  • Sodium: 944mg
  • Calcium: 172mg
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Caramelized Onion Pizza with Gorgonzola and Arugula recipe

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