*Fabulous!* (yum-yum!) Used *5* oz. of good Gorgonzola ("Oregonzola" by Rogue Valley Creamery), and 1/2 lb. of applewood-smoked Neuske's bacon, cooked then chopped. KEY: Topped with some fresh basil. Oh....my.....land! Great! Might try using a foccacia crust next time, instead of the pizza crust, which got a wee-bit soggy. THANKS!
This made a really yummy lunch today! I added some bacon on top, and the saltiness worked well with both the sweet onions and creamy cheese. This recipe is proof that you don't need loads of sauce or oily cheese to make a moist and flavourful pizza. Thanks for posting! Made for PAC Fall 2008.
Different in a delicious kind of way. I loved it and DH thought it was extremely good. I used less cheese than called for - maybe 2 oz instead of 4 and added the bacon crumbles. We will definitely have this again!
I was going to post a similar recipe I found in Chile Pepper magazine, but yours is better with the addition of the bacon. The sweetness of the onions is perfect with the tang of the gorgonzola. Thanks for posting.
We loved this simple pizza. I used homemade dough and made smaller, individual pizzas. I skipped the optional bacon, but think its smoky flavor would be an excellent complement to the sweetness of the carmelized onions and tanginess of the cheese. Thanks for sharing your recipe!