Onion Confit, Walnut and Gorgonzola Pizza

The onions are sauteed until caramalized, and add a full and rich flavor offset by the creamy Gorgonzola, the toasted walnuts and the earthy sage. You can make the confit in advance. You can make your own pizza dough, buy it in the grocery store, or sometimes your local pizza place will sell you some. For a delicious variation, use basil instead of sage. Adapted from Fields of Greens cookbook.

• Ready In: 1 hr 10 mins
• Yields: 1 15" pizza(or two 9"

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)

Directions

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.