Caramelized Onion and Gorgonzola Pizza: A Symphony of Sweet and Savory

This Caramelized Onion and Gorgonzola Pizza is a celebration of contrasting flavors and textures. The sweetness of slow-cooked caramelized onions perfectly complements the pungent, creamy tang of Gorgonzola cheese. Add in a crispy, chewy crust, and you have a pizza that’s both sophisticated and comforting. This recipe provides a detailed, step-by-step guide to making this gourmet pizza at home, ensuring a delicious and impressive result every time.

## Why This Recipe Works

* **Flavor Harmony:** The key to this pizza’s success is the balance between sweet, savory, and tangy elements. The caramelized onions offer a deep, rich sweetness, while the Gorgonzola provides a salty, pungent counterpoint. A touch of balsamic glaze (optional) further enhances the flavor profile.
* **Texture Contrast:** The crisp crust, the melting cheese, and the soft, yielding onions create a delightful textural experience.
* **Homemade Dough Advantage:** While you can use store-bought dough, making your own allows for complete control over the texture and flavor of the crust. A simple homemade dough recipe is included.
* **Customizable:** This recipe is easily adaptable. Feel free to add other toppings like roasted garlic, walnuts, or arugula to customize the pizza to your liking.

## Ingredients

### For the Pizza Dough (Makes 2 pizzas)

* 3 1/2 cups (420g) bread flour, plus more for dusting
* 1 teaspoon (5g) active dry yeast
* 1 teaspoon (6g) salt
* 1 1/2 cups (360ml) lukewarm water
* 2 tablespoons olive oil, plus more for greasing

### For the Caramelized Onions

* 2 large yellow onions, thinly sliced
* 2 tablespoons olive oil
* 1 tablespoon butter
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1 tablespoon brown sugar (optional, for extra sweetness)
* 1 tablespoon balsamic vinegar (optional, for deglazing)

### For the Pizza Topping

* 1 cup (113g) shredded mozzarella cheese
* 4 ounces (115g) Gorgonzola cheese, crumbled
* Fresh thyme leaves (optional, for garnish)
* Balsamic glaze (optional, for drizzling)
* Cornmeal, for dusting the pizza peel or baking sheet

## Equipment

* Large bowl (for dough)
* Stand mixer with dough hook attachment (optional, for dough)
* Skillet (for caramelizing onions)
* Pizza stone or baking sheet
* Pizza peel (optional, for transferring pizza to the oven)
* Parchment paper (optional, for easier transfer)

## Instructions

### Part 1: Making the Pizza Dough

1. **Activate the Yeast:** In a large bowl, combine the lukewarm water and active dry yeast. Let it sit for 5-10 minutes, or until the yeast is foamy. This indicates that the yeast is active and ready to use.
2. **Combine Dry Ingredients:** In the same bowl, add the flour and salt. If using a stand mixer, attach the dough hook. Otherwise, proceed with mixing by hand.
3. **Mix the Dough:** If using a stand mixer, turn it on low speed and gradually add the olive oil. Mix for 8-10 minutes, or until the dough is smooth and elastic. If mixing by hand, use a wooden spoon or your hands to combine the ingredients. Knead the dough on a lightly floured surface for 10-12 minutes, or until it’s smooth and elastic.
4. **First Rise:** Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning to coat it with oil. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until it has doubled in size.
5. **Punch Down and Divide:** After the dough has risen, gently punch it down to release the air. Divide the dough in half. Each half will be used for one pizza. If you only want to make one pizza immediately, you can wrap the other half tightly in plastic wrap and store it in the refrigerator for up to 2 days, or freeze it for up to 3 months. If freezing, thaw it completely in the refrigerator before using.
6. **Second Rise (Optional):** For a slightly airier crust, you can let the divided dough rise again for another 30 minutes. Cover each dough ball with a towel or plastic wrap.

### Part 2: Caramelizing the Onions

1. **Prepare the Onions:** Peel and thinly slice the onions. The thinner the slices, the more evenly they will caramelize.
2. **Start the Caramelization:** In a large skillet, heat the olive oil and butter over medium-low heat. Add the sliced onions, salt, and pepper. Stir to coat the onions with the oil and butter.
3. **Cook Low and Slow:** Reduce the heat to low and cook the onions slowly, stirring occasionally, for 45-60 minutes, or until they are deeply golden brown and very soft. The key to caramelizing onions is to cook them slowly over low heat, allowing the natural sugars to break down and develop a rich, sweet flavor. Be patient and avoid the temptation to turn up the heat, as this will cause the onions to burn instead of caramelize.
4. **Add Sweetness (Optional):** If you want a slightly sweeter flavor, stir in the brown sugar during the last 10 minutes of cooking.
5. **Deglaze (Optional):** For added depth of flavor, deglaze the pan with balsamic vinegar during the last few minutes of cooking. Pour the balsamic vinegar into the skillet and scrape up any browned bits from the bottom of the pan. Cook until the vinegar has reduced slightly.
6. **Cool Slightly:** Remove the caramelized onions from the heat and let them cool slightly before using them on the pizza.

### Part 3: Assembling and Baking the Pizza

1. **Preheat the Oven:** Preheat your oven to 450°F (232°C) with a pizza stone or baking sheet inside. The stone or sheet needs to be very hot before you put the pizza on it. This helps to create a crispy crust.
2. **Prepare the Pizza Dough:** On a lightly floured surface, stretch or roll out one portion of the pizza dough to your desired shape and thickness. For a round pizza, aim for a 12-inch diameter. You can also make a rectangular or oval pizza.
3. **Transfer the Dough:** If using a pizza peel, dust it generously with cornmeal to prevent the dough from sticking. Carefully transfer the stretched dough to the pizza peel. If you don’t have a pizza peel, you can assemble the pizza on a piece of parchment paper.
4. **Add the Toppings:** Sprinkle the mozzarella cheese evenly over the pizza dough. Then, spread the caramelized onions over the cheese. Crumble the Gorgonzola cheese over the onions.
5. **Bake the Pizza:** Carefully slide the pizza from the pizza peel onto the preheated pizza stone or baking sheet in the oven. If you assembled the pizza on parchment paper, simply transfer the parchment paper with the pizza onto the baking sheet.
6. **Bake Time:** Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Keep a close eye on the pizza to prevent the crust from burning.
7. **Garnish and Serve:** Remove the pizza from the oven and let it cool for a few minutes before slicing. Garnish with fresh thyme leaves (if using) and drizzle with balsamic glaze (if using). Serve immediately.

## Tips for Success

* **Don’t Rush the Onions:** The key to truly delicious caramelized onions is slow, patient cooking. Rushing the process will result in onions that are brown but not sweet and flavorful.
* **Use High-Quality Gorgonzola:** The flavor of the Gorgonzola cheese will have a significant impact on the overall taste of the pizza. Choose a high-quality cheese with a rich, creamy texture and a pungent, distinctive flavor.
* **Preheat the Baking Surface:** Preheating the pizza stone or baking sheet is essential for achieving a crispy crust. Make sure it’s very hot before you put the pizza on it.
* **Don’t Overload the Pizza:** Too many toppings can make the crust soggy and difficult to cook evenly. Be mindful of the amount of toppings you use.
* **Experiment with Toppings:** Feel free to add other toppings to customize the pizza to your liking. Roasted garlic, walnuts, arugula, or prosciutto are all excellent additions.

## Variations

* **White Pizza:** Omit the mozzarella cheese and use ricotta cheese as the base. Drizzle with olive oil and sprinkle with Parmesan cheese before baking.
* **Vegetarian Pizza:** Add other vegetables like roasted red peppers, mushrooms, or spinach to the pizza.
* **Spicy Pizza:** Add a pinch of red pepper flakes to the caramelized onions or drizzle the pizza with hot sauce after baking.
* **Sweet and Savory Pizza:** Add slices of pear or apple to the pizza for a sweet and savory flavor combination.

## Serving Suggestions

* Serve the Caramelized Onion and Gorgonzola Pizza as an appetizer or a main course.
* Pair it with a simple green salad with a light vinaigrette.
* Serve it with a glass of dry red wine, such as Chianti or Cabernet Sauvignon.
* Offer a side of crusty bread for dipping in the melted cheese.

## Make Ahead

* The pizza dough can be made ahead of time and stored in the refrigerator for up to 2 days or in the freezer for up to 3 months.
* The caramelized onions can be made ahead of time and stored in the refrigerator for up to 3 days.

## Storage

* Leftover pizza can be stored in the refrigerator for up to 3 days. Reheat it in the oven or microwave.

## Nutritional Information (Approximate, per slice)

* Calories: 350-450
* Fat: 15-25g
* Carbohydrates: 40-50g
* Protein: 15-20g

## Conclusion

This Caramelized Onion and Gorgonzola Pizza is a delicious and impressive dish that’s perfect for any occasion. With its combination of sweet, savory, and tangy flavors, it’s sure to be a crowd-pleaser. By following these detailed instructions and tips, you can easily make this gourmet pizza at home and enjoy a taste of culinary perfection.

Enjoy! This recipe is a labor of love, but the reward is a truly exceptional pizza experience. Don’t be afraid to experiment and make it your own!