Calabrian Onion Pizza with Gorgonzola
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 packet pizza dough, 260 g
- 250 g onion (s), red (Cipolle rosse or Roscoff onions)
- 100 g Goronzola dolce
- 25 g walnuts
- 20 g butter
- 3 tablespoon olive oil
- 1 sprig rosemary
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Warm the olive oil and let the rosemary steep in it. After the oil is flavored, let it cool, filter and set aside.
- In the meantime, cut the onions into fine slices and stew in the butter for about 10 minutes, season with salt and pepper.
- Unpack the pizza dough, place on a pizza tray, cover and let rest for 10 minutes. Then prick several times with a fork.
- Spread the onions on the bottom, cover with the Gorgonzola and the nuts and drizzle with the rosemary oil.
- Bake in the oven preheated to 200 degrees for 15-20 minutes.
- Of course you can also use other onions, but the best are the sweet Cipolle rosse from Tropea or the Roscoff onions from Brittany.
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