Ingredients for Onion Confit Walnut And Gorgonzola Pizza
- Extra Virgin Olive Oil
- Yellow Onions
- 1/2 teaspoon salt
- Fresh Ground Black Pepper
- Garlic Clove
- Dry White Wine
- Pizza Dough
- Walnut Pieces
- Gorgonzola
- 8 ounces shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh Sage
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Onion Confit Walnut And Gorgonzola Pizza? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Onion Confit Walnut And Gorgonzola Pizza
- Heat 2 tablespoons olive oil in a large sauté pan over medium heat.
- Add 2 pounds thinly sliced onions, 1/2 teaspoon salt, and freshly ground black pepper to taste.
- Sauté for 30-40 minutes, stirring occasionally and scraping the pan to prevent sticking, until onions are deeply caramelized and golden brown.
- Add 2 cloves minced garlic and sauté for 5 minutes more.
- Pour in 1/4 cup dry white wine and scrape up any browned bits from the pan.
- Remove from heat and let the onion confit cool completely.
- Preheat oven to 500°F (260°C).
- Roll out your pizza dough (about 12 inches) and place it on a lightly oiled pizza pan or baking sheet.
- Brush the dough with 1 tablespoon olive oil.
- Spread the cooled onion confit evenly over the dough.
- Sprinkle 1/2 cup toasted walnuts over the onions.
- Crumble 4 ounces Gorgonzola cheese over the walnuts, followed by 8 ounces shredded mozzarella cheese.
- Bake for 8-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
- Remove from oven and sprinkle with 1/4 cup grated Parmesan cheese and 1 tablespoon fresh sage (or basil) leaves.
Nutrition Information (Approximate per serving)
Sodium
88 g
Sugar
50g
Fat
216g
Carbs
11g
