Photo: Karry Hosford
4 servings

How to Make It

Step 1

Preheat oven to 425°.

Step 2

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.

Step 3

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.

Step 4

Bake at 425° for 15 minutes or until lightly browned. Cool on baking sheet 10 minutes on a wire rack. Sprinkle with parsley.

Ratings & Reviews

carolfitz's Review

October 16, 2011
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.

SarahM21's Review

May 15, 2010
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.