Thursday, December 8, 2011

Gorgonzola and Caramelized Onion Pizza

Yeah so I've been on the road.  At one point, my GPS said I was nowhere, which freaked me out.

But then I got somewhere, and the floors and stairs were all glass. 

And the hotel was like fake Vegas. 

And the soap was like Legos. 

And the carpets just didn't feel as story-worthy as last time.

"mustard jungle"

So I assume you'll forgive me for coming back and buying pre-made dough for pizza. 

I sliced up a large red onion.

And cooked it on medium with some butter and olive oil until it was caramelized.

And Sous Chef Brian rolled out the dough.  It was flat.  Very flat.  Telling, really. 

A sprinkle of mozzarella. 

Then all the onion. 

Then kind of a lot of gorgonzola.  An ounce and a half?

Into a well-preheated oven, preheated at 500, cooked at 375.  14 minutes. 

Other than the anemic, pancake-style crust, this was delicious.  Mmm, gorgonzola.  

When we get the gorgonzola and caramelized onion pizza at Slice, it has bacon on it, but these onions were pretty rich, bacon was not necessary.  You might do yourself a favor and add some greens (arugula?).

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