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1
Put the onions, olive oil, thyme sprig, and a large pinch of salt in a small saucepan over medium-low heat.
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2
Cover and cook, stirring occasionally, until the onions are soft, moist, and steaming in their own juices but not browned, about 30 minutes.
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3
Uncover, raise the heat to medium, and continue cooking, stirring often, until the onions are well caramelized and meltingly tender, 15 minutes or more depending on how moist they are.
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4
Cut the endives crosswise into 1-inch pieces.
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5
Separate into individual layers.
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6
Discard the cores.
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7
Heat a skillet over medium heat.
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8
Add the butter, endive, sugar, lemon juice, and salt to taste.
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9
Cook until the endives are soft and tender, stirring occasionally to prevent browning, 5 to 10 minutes.
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10
You should have about 1 cup.
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11
Bring the balsamic vinegar to a boil in a small saucepan.
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12
Simmer until reduced to 2 tablespoons, about 5 minutes.
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13
Let cool.
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14
At least 45 minutes before baking, put a pizza stone on a rack in the bottom third of the oven and preheat the oven to its highest setting (500F to 550F).
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15
With lightly floured fingers on a lightly floured work surface, flatten a ball of pizza dough into a round.
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16
Pick up the round with both hands and, grasping the round by an edge, rotate the dough clockwise between your fingertips, always holding it by the edge.
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17
As you rotate the dough, stretch it into an 8-inch circle; the dough will also stretch and lengthen from its own weight.
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18
Alternatively, drape the flattened round over your lightly floured knuckles and rotate the dough, moving your knuckles slightly farther apart, until the round stretches into an 8-inch circle.
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19
Place the dough on a pizza peel lightly dusted with cornmeal or durum flour.
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20
Work quickly now to prevent sticking.
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21
Spread one-quarter of the onion mixture over the dough.
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22
Scatter about 1/4 cup endive over the onions, then place several small spoonfuls of the cheese on top, using a total of 1 1/2 ounces.
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23
Slide onto the pizza stone and bake until the crust is brown and crisp, about 10 minutes.
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24
Remove from the oven.
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25
Scatter 1 tablespoon chopped walnuts and a sprinkle of parsley on top and drizzle with 1 1/2 teaspoons of the balsamic syrup.
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26
Cut into serving slices and serve while still warm.
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27
Repeat with the remaining 3 balls of dough.
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28
Enjoy with Cakebread Cellars Dancing Bear Ranch Cabernet Sauvignon or another full-bodied red wine.
