This Gorgonzola pizza with caramelized red onions is a family favorite. It has the sharp flavors of the Gorgonzola cheese, and the mild, somewhat sweet flavors of the caramelized red onions. Both kids and grown-ups love it, so you can’t go wrong by preparing this pizza at home.
And it’s very easy to make. You just need 30 minutes to prepare the caramelized red onions, but you can do that in advance, even a few days earlier.
Tips For Making Gorgonzola Pizza With Caramelized Red Onions
- Amounts in this recipe yield 1 large Gorgonzola pizza with caramelized red onions.
- You need 280 g (10 oz) of dough for a regular size pizza, and 140 g (5 oz) for a small pizza.
- If you are making more then one pizza, cut the dough into equal sizes, about 10 oz or 280g each and form a ball for each one of your pizzas.
- For the caramelized red onions, click on the link and follow my recipe. They take 30-35 minutes, so you can work with the dough while cooking your onions.
- See my pizza dough recipe for more details.
- Also learn how to shape your pizza at home.
Gorgonzola Pizza With Caramelized Red Onions
- 10 oz pizza dough 280 g
- 4 tbsp tomato purée (passata) 66 g
- extra virgin olive oil a few drops
- 1 pinch dried oregano
- 1 pinch salt
- 4 ½ oz fresh mozzarella cheese 125 g
- 3 oz Gorgonzola cheese 85 g, about 5 tbsp
For The Caramelized Red Onions
red onions medium size, approx. 300 g
- 1 tsp olive oil
- To prepare the caramelized red onions, peel the onions and cut them in half, then into 3/8-5/8 inch (1-1,5 cm) slices. Heat up a non-stick skillet. Add 1/2 tbsp olive oil and the red onions. Turn the heat down immediately to low – medium-low and stir every 3-4 minutes for 30 min.
- In the meantime, preheat your oven to the highest heat possible.
- Form a ball from the pizza dough. Start by making a circular motion with the palm of your hand, with some pressure. Then release the pressure gradually until you get a nice ball shape. Put your pizza dough balls on a lightly floured work surface. Dust them with some more flour, and let them proof covered with a kitchen towel for another 15 minutes.
- Shape your dough to form a large, thin disk and place it in a pizza pan.
- Put your tomato purée (passata) on top of your pizza dough, in the middle. With a back of a spoon or a ladle, using circular motions towards the edges, make sure the tomato covers your pizza dough. Leave an edge about 1 inch (2-3 cm) thick.
- Drizzle a few drops of extra virgin olive oil and sprinkle some dried oregano and salt.
- Add your mozzarella cheese. Just tear it in bite size pieces, and place them over the tomato sauce.
- Crumble the Gorgonzola on top of your pizza, in about 1 teaspoon size pieces.
- Heap the caramelized red onions on top of the other toppings.
- Transfer your Gorgonzola pizza into the oven. Bake for 10 minutes, or until the edges are slightly browned.