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  • Servings
    3 9-inch pizzas

Vidalia Onion & Gorgonzola Pizza

Main Ingredients: Bread

Yield: 3 9-inch pizzas

Ingredients

  • 6 large Vidalia or other sweet onions, peeled (about 6 lbs.)
  • 1 tbsp. extra virgin olive oil
  • 1/4 tsp. salt
  • Freshly ground black pepper, to taste
  • 1 pkg. (6.5 oz.) pizza crust mix
  • 1/4 c. mascarpone cheese, softened
  • 1/2 c. Salemville® gorgonzola cheese, crumbled
  • 3 tablespoons pecans, coarsely chopped

Directions

  1. Preheat oven to 350° F. Cut each onion into 6 wedges, leaving root end intact. Combine onions, oil, salt and pepper in a bowl; toss well. Place in a large casserole dish. Cover and bake for 45 minutes. Uncover and bake an additional hour, or until onions are caramelized. Let cool.
  2. Preheat oven to 500° F. Prepare pizza crust as indicated on package. Separate into three individual crusts.
  3. Spread about 1 tablespoon il Giardino® Mascarpone cheese over each prepared pizza crust. Top each crust with 1/3 of the caramelized onions. Sprinkle about 2 tablespoons Gorgonzola cheese and 1 tablespoon pecans over each pizza.
  4. Bake at 500° F for 8 minutes, or until crusts are crisp and cheese melts.

Suggested Cheeses

Salemville® Gorgonzola

Salemville® Gorgonzola Cheese gained widespread fame by winning “Best American-Made Blue Cheese” at the World Championship Cheese Contest in 2000.

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