Blue Cheese Pizza with Caramelized Onion
January 26th, 2012 | Author: Christopher | Filed under: food/recipes | Tags: beekman, beekman 1802 heirloom cookbook, blue cheese, caramelized onion, pizza | No Comments Yet »This week’s dining room dinner was blue cheese pizza with caramelized onions.
Jessica recently found a new obsession: The Beekman Boys and their show on Planet Green, The Fabulous Beekman Boys. They have a cookbook published that contains recipes created with ingredients from their own farm in New York state. The following recipe comes from that book, The Beekman 1802 Heirloom Cookbook.
It’s this show that has inspired us to want to get a “farm” of our own, but that’s a story for another post.
So let’s get down to the dish.
Looks amazing, right? It was. Blue cheese, caramelized red onions, honeycrisp apple and walnuts.
It’s super easy, and doesn’t take a great deal of time, either.
The recipe:
- 6 tablespoons extra-virgin olive oil
- 3/4 pound store-bought or homemade pizza dough (I was going to make my own, but time constraints didn’t allow, so we just used a couple boxes of the Jiffy instant dough mix.)
- 2 1/2 pounds onions, halved and thinly sliced
- 8 ounces blue cheese, crumbled
- 1/3 cup walnuts, coarsely chopped
- 1 large sweet apple, peeled and cut into thin wedges (you could even get away with two)
- Salt
Heat 4 tablespoons of the oil in a large skillet on low-medium heat (err towards the low side). Add the onions, cover and cook, stirring occasionally under tender for about 25 minutes.
Uncover the onions and continue cooking, stirring frequently until golden brown, about 20 minutes. Stir in the apple, season with salt, and cook until the apple is crisp-tender, about 5 more minutes.
Preheat the oven to 500° with a rack in the lowest position in the oven.
On a lightly floured work surface, roll the dough out to a 14-inch round. (Or, if using the mix I used, just follow the package directions, with the exception of the temperature, which I’ll explain later.) Grease a baking sheet or pizza round. The mix calls for pre-baking the crust for about 3 minutes. If you choose to do that, then brush the top with the remaining oil after removing the crust.
Scatter the onion-apple mixture over the top, leaving a 1-inch border all around. Scatter the cheese and nuts on top. Bake for 10 minutes, then lower the temperature to 450° until the crust is crisp and the cheese has melted, which should be another 2-5 minutes.
Open a bottle of wine and go to town. On the pizza, I mean.
Enjoy!
