Onion Confit, Walnut And Gorgonzola Pizza Recipe

Name: Onion Confit, Walnut And Gorgonzola Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons extra virgin olive oil; 2 medium yellow onions, thinly sliced; salt; fresh ground black pepper; 1 -2 garlic clove, finely chopped; 1/4 cup dry white wine (or use veg. stock); pizza dough (uncooked and ready to roll out); 1/3 cup walnut pieces, lightly toasted, coarsely chopped; 3 ounces gorgonzola, crumbled; 1/4 lb mozzarella cheese, grated (about 1 1/2 cups); 1/2 ounce parmesan cheese, grated (about 3 tbls.); 2 teaspoons fresh sage, chopped (or use fresh basil)

Servings: persons

4 tablespoons extra virgin olive oil
2 medium yellow onions, thinly sliced
salt
fresh ground black pepper
1 -2 garlic clove, finely chopped
1/4 cup dry white wine (or use veg. stock)
pizza dough (uncooked and ready to roll out)
1/3 cup walnut pieces, lightly toasted, coarsely chopped
3 ounces gorgonzola, crumbled
1/4 lb mozzarella cheese, grated (about 1 1/2 cups)
1/2 ounce parmesan cheese, grated (about 3 tbls.)
2 teaspoons fresh sage, chopped (or use fresh basil)

1
Heat the oil in a large saute pan. Add the onions, 1/2 teaspoons salt, and a few grinds of black pepper.Saute over medium heat, gently scraping the pan with a wooden spoon to keep the onions from sticking as they caramelize. After about 35 minutes, the onions should be a rich golden color and very sweet. Add the garlic, and saute for 5 minutes. Add the wine and deglaze the pan with it. Set the confit aside to cool.
2
Preheat the oven to 500*F.
3
Roll out the dough and place it on a lightly oiled pizza pan. Brush with olive oil.
4
Spread the confit on the dough and sprinkle on the walnuts. Follow with the Gorgonzola cheese, then the mozzarella.
5
Bake the pizza for about 8-12 minutes, until the crust is golden and crisp. Remove it from the oven and sprinkle with the Parmesan cheese and sage.

411

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 tablespoons extra virgin olive oil, 2 medium yellow onions, thinly sliced, salt, fresh ground black pepper, and more.

Yes, Onion Confit, Walnut And Gorgonzola Pizza falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Onion Confit, Walnut And Gorgonzola Pizza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions