Jammy caramelized onions and rich gorgonzola contrast nicely with sharp, peppery arugula in this delicious pie. It’s a perfect late-summer treat: onions fresh from the fields with late-season arugula.
Inspired by Good Dogs Farm
Serves 4 to 6
Olive oil, for coating the baking sheet (if not using pizza stone) and drizzling over pizza
2 tablespoons unsalted butter
2 large onions, sliced thin into half-moons (about 5 cups)
½ teaspoon kosher salt
Flour, for dusting (all-purpose is fine)
Store-bought or homemade pizza dough
¾ cup crumbled Gorgonzola or other blue cheese (2.5 to 3 ounces)
1 tablespoon fresh rosemary, finely chopped
1 cup arugula, coarsely chopped
1 tablespoon balsamic vinegar
- If using a pizza stone, place it on the center rack of the oven before preheating. Otherwise lightly oil a rimmed baking sheet. Preheat the oven to 450ºF.
- In a large sauté pan over medium heat, melt the butter and add the onions and ¼ teaspoon salt. Cook until they appear golden and almost melted, stirring to caramelize evenly and lowering the heat as needed, about 20 minutes. Remove from the heat and let cool slightly.
- Flour a surface on which to stretch the dough. Then gently shape the pizza dough on the pizza stone into a shape to match, and with the desired thickness. Or gently shape or roll the dough to fit the rimmed baking sheet. If stretching the dough is difficult, let it relax for 5 minutes and then return to working it. Make sure there is enough flour under the dough to prevent sticking.
- Scatter the caramelized onions evenly over the dough and dot with small piles of Gorgonzola, covering as much of the dough as desired. Drizzle a little olive oil over the pizza.
- Season the topping evenly with the rosemary and ¼ teaspoon salt. If using a pizza stone, gently slide a pizza peel (or the underside of another baking sheet) under the dough, trying not to disturb the toppings. Slide the pizza from the peel (or sheet) carefully onto the stone. Or put the pan with the pizza into the oven.
- Bake for 10 to 18 minutes, or until the crust is slightly risen and golden around the edges. Remove the pizza from the oven, using the peel (or flat baking sheet) to lift it from the stone. Allow the pizza to cool for a few minutes.
- In a medium bowl, toss the arugula with the vinegar. After the pizza has cooled a little, gently scatter the top of the pizza evenly with the arugula and allow the greens to wilt slightly before cutting the pizza into pieces and serving.