Prep 15 mins
Cook 1 hr 10 mins
Even people that don't normally like blue cheese, like this
- 2 medium onions
- 2 tablespoons butter
- 1 tablespoon balsamic vinegar
- 3 tablespoons brown sugar
- 1 thin pizza crust
- 1⁄4 cup roasted garlic, puree
- 4 ounces blue cheese
- 2 tablespoons sun-dried tomatoes, chopped (drained if packed in oil)
- Thinly slice onions and place in a heat proof dish.
- Dot with butter, add vinegar and brown sugar.
- Bake, covered in foil, for 45 minutes at 350.
- Stir and continue cooking until brown and caramelised.
- This part can be made days ahead, just cover and chill.
- When ready to use, bring to room temperature.
- Spread garlic puree on unbaked crust.
- Cover with onions.
- Bake at 450 for about 13 minutes.
- Add crumbled blue cheese and tomatoes.
- Bake for about 3 minutes.
- Cut into slices and serve.
I liked this, although I thought it was missing "a little something". Next time, I might make a thick white cheese sauce, mixed with some roasted garlic paste, for the base sauce. I felt just the paste meant it was a touch too dry. I also found my base cooked much more quickly than indicated in the recipe (about 10 minutes total) so watch carefully! I carmelised the onions on the stovetop and they were delicious. I like the slightly sweet taste and how it mixes with the blue cheese. Thanks for a unique combination of ingredients.
I believe we would have liked this much better had I carmelized the onions without the brown sugar and with the usual stovetop method, sauteing for about 45 minutes. The amount of blue cheese was too overpowering for our tastes, but would probably be fine if the amount were cut in half. I had planned two pizzas so I made the second one with a milder cheese and found that much more to our liking. The other flavors in the pizza were not covered up. We do like blue cheese and have enjoyed it on pizza before-I just used too much.