2 pizza rounds of pizza dough
2 cups onion jam or caramelized onion (recipe follows)
Red wine vinaigrette, as needed (recipe follows)
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. Thinly spread 1 cup of onion jam over each pizza base and bake for 10 minutes. Top onion jam with gorgonzola and bake a further 5 to 8 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.
Onion Jam
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 semicircles. 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. Makes 2 cups.
Red Wine Vinaigrette
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.
