Serves two to six
2 pizza rounds (recipe for fresh below)
2 cups onion jam (or caramelized onion; recipe below)
Red wine vinaigrette, as needed (recipe below)
7 ounces Italian gorgonzola, fully matured, roughly chopped
2 Bosc pears, cored and cut into thin wedges
1 red onion, thinly sliced into rings
2 ounces baby arugula (about half a bunch)
1⁄2 cup whole walnuts, roasted
Prepare pizza dough, onion jam, and red wine vinaigrette as recipes direct.Preheat oven to 500 degrees F. Thinly spread one cup of onion jam over each pizza base and bake for 10 minutes. Top onion jam with gorgonzola and bake a further 5 to8 minutes. Remove from oven. In mixing bowl, combine pears, red onion, arugula, and walnuts with enough of the vinaigrette to moisten. Top each pizza with a portion of the salad.
Pizza Dough
Makes two 8-inch pizza bases
1 1⁄2 teaspoons dry yeast
3⁄4 cup water, just warm
1 cup high-gluten flour or all-purpose flour
pinch of sugar
2 tablespoons extra virgin olive oil
1⁄2 teaspoon salt
Whisk yeast with 1⁄4 cup of the water, 1⁄4 cup of the flour, and sugar in bowl of electric mixer. Let stand 30 minutes to allow yeast to activate. (This ensures yeast is still alive.) Add oil, salt, and remaining flour to frothy mixture, kneading with dough hook, and adding enough water to make a sticky dough. You may need to add a little more water, depending on moisture content of the flour. Continue to knead until dough is smooth and elastic. Seal bowl with plastic food wrap, let stand in a warm place until doubled in size, approximately 20 to 40 minutes.Remove dough to a heavily floured surface. Divide into two equal pieces and roll into balls. Lightly oil pizza trays. Using floured hands or rolling pin, flatten dough to fit pizza trays and allow to rest while organizing the desired toppings.
Onion Jam
Makes two cups
10 red onions, peeled
1 tablespoon olive oil
1 tablespoon unsalted butter
1⁄2 cup red wine vinegar
salt and freshly ground pepper
Halve onions and remove ends. Place flat on a board and cut into thin semi-circles. Heat oil and butter in a wide, shallow heavy-based pan over moderate heat. Add the onions and allow to sweat for 10 minutes. Add vinegar and cook for 15 to 20 minutes or until onions are dark in color and jam-like in consistency. Season with salt and black pepper. Cool, then store in a covered container in the refrigerator.
Red Wine Vinaigrette
Makes approx. two cups
2 cloves garlic, crushed
juice of 1⁄2 lemon
1⁄2 cup red wine vinegar
1 1⁄3 cups extra virgin olive oil
salt and freshly ground pepper
Combine garlic, lemon juice, and vinegar in a bowl. Whisk in olive oil, then season with salt and pepper to taste.
