Pizza with Caramelized Onions, Belgian Endive, Gorgonzola, and Walnuts

Name: Pizza with Caramelized Onions, Belgian Endive, Gorgonzola, and Walnuts
Yield: Makes four 8-inch pizzas
Ingredients: 2 large yellow onions, halved and thinly sliced; 2 tablespoons extra-virgin olive oil; 1 sprig fresh thyme; Kosher salt; 3 Belgian endives; 1 tablespoon unsalted butter; 1/4 teaspoon sugar; 1 teaspoon freshly squeezed lemon juice; 1/2 cup balsamic vinegar; Pizza dough (page 192); Cornmeal or durum flour for dusting; 6 ounces Gorgonzola dolce; 1/4 cup chopped toasted walnuts; 1 tablespoon chopped flat-leaf parsley

December 22, 2011

Belgian endive, toasted walnuts, and Gorgonzola make a satisfying winter salad—and a successful pizza topping. Brian first covers the pizza dough with a layer of caramelized onions, then sprinkles on the braised endive, crunchy nuts, and clumps of creamy Gorgonzola dolce, a young, mild version of the familiar Italian blue cheese. Cut the hot pie into thin wedges for an appetizer, or serve larger wedges with a salad for dinner.

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