2/3 cup (about 2 1/2 ounces) crumbled Maytag blue cheese
1 tablespoon chopped fresh parsley
How to Make It
Preheat oven to 425°.
Cut onion into 8 wedges, leaving root intact. Place onion wedges, shallots, and garlic in a 13 x 9-inch baking dish. Combine balsamic vinegar, butter, honey, and thyme in a small bowl, and drizzle over onion mixture, tossing to coat. Bake at 425° for 30 minutes or until tender, stirring occasionally.
Line a baking sheet with parchment paper, and secure with masking tape. Sprinkle paper with cornmeal. Unroll dough onto paper; let stand 5 minutes. Pat dough into a 14 x 12-inch rectangle. Arrange onion mixture over dough, leaving a 1-inch border. Sprinkle evenly with salt and pepper. Fold edges of the dough over onion mixture (dough will not completely cover onion mixture). Sprinkle with cheese.
Bake at 425° for 15 minutes or until lightly browned. Cool on baking sheet 10 minutes on a wire rack. Sprinkle with parsley.
Made this several years ago & for the second time yesterday afternoon. Lined the baking sheet with non-stick aluminum foil. Followed the recipe, except cooled the veg a bit before placing on the dough. Baked a little longer, til dough edges were uniformly light brown. Out of the oven and onto a rack to keep the bottom crispy. Served with simple salad & pinot noir. Very good.
Who knew this rather unassuming group of ingredients could turn into something so extraordinary? This recipe is fabulous and so easy to make! I used homemade pizza dough and didn't add the parsley, plus I roasted the onions (substituted all onions for the shallots) longer than 30 minutes to make sure they were carmelized. Definitely a keeper.
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