Onion Confit Walnut and Gorgonzola Pizza
Elevate your pizza night with this gourmet Onion Confit Walnut and Gorgonzola Pizza, a savory masterpiece that combines sweet, tangy, and nutty flavors in every bite. Featuring a base of golden caramelized onion confit infused with butter, brown sugar, and balsamic vinegar, this pizza is topped with crushed walnuts for crunch and creamy crumbled gorgonzola for a bold, tangy kick. A layer of melted mozzarella ties it all together, while fresh thyme and a sprinkling of black pepper add a touch of elegance. Perfect for dinner parties or for treating yourself to a restaurant-quality dish at home, this 12-inch pizza comes together in under an hour, making it as convenient as it is decadent. Try it for a truly unforgettable flavor experience!
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Recipe Information
Ingredients
- 1 ball (12-inch size) pizza dough
- 3 medium yellow onions
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon brown sugar
- 1 teaspoon balsamic vinegar
- 2 cloves garlic
- 1 cup crushed walnuts
- 0.5 cup (crumbled) gorgonzola cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon fresh thyme leaves
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon (for dusting) flour
Instructions
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
Peel and thinly slice the yellow onions.
In a large skillet, heat the olive oil and butter over medium heat. Add the sliced onions and a pinch of salt. Cook for 20-25 minutes, stirring frequently, until the onions are caramelized and golden brown.
Stir in the brown sugar, balsamic vinegar, and minced garlic. Cook for an additional 2 minutes, then set the onion confit aside to cool.
On a floured surface, stretch out the pizza dough into a round (about 12 inches in diameter). Transfer it to a sheet of parchment paper for easy handling.
Spread the onion confit evenly over the pizza dough, leaving a small border for the crust.
Sprinkle the crushed walnuts, gorgonzola cheese, and shredded mozzarella on top of the onions.
Season the toppings with black pepper and fresh thyme leaves.
Carefully slide the parchment paper with the pizza onto the preheated pizza stone or baking sheet. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
Remove the pizza from the oven and let it cool for 5 minutes before slicing and serving.
Nutrition Facts
Calories |
2458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.0 g | 214% | |
| Saturated Fat | 42.5 g | 212% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 3389 mg | 147% | |
| Total Carbohydrate | 167.0 g | 61% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 22.6 g | ||
| Protein | 88.6 g | 177% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1392 mg | 107% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1311 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
