Sunday 16 February 2014

Posted by Judie on Sunday 16 February 2014
The sweetness of the onion confit contrasts perfectly with the tangy gorgonzola. 

Note that the pizza in this image is only 1/4 
of the Quick and Easy Pizza Crust.
This is ideal as a starter.

Makes 1 large base
  • 1 Quick and Easy Pizza Crust
  • 2 tbsp olive oil
  • 750g red onions, thinly sliced
  • 2 tsp sugar
  • pepper
  • 4 tbsp red wine
  • leaves from 5-7 sprigs oregano, finely chopped
  • 175g Gorgonzola cheese 

Heat the oil in a frying pan. Add the onions, sugar, salt, and pepper. Cook over medium heat, stirring often, for 5-7 minutes, until the onions are soft and lightly brown. 

Add the wine and continue cooking until it has evaporated. Reduce the heat, press a piece of foil on top of the onions, and cover with a lid. 

Cook the onions over very low heat, stirring occasionally, for 15-20 minutes, or until soft enough to cut with a spoon. Let cool. Stir in the oregano. 

Preheat oven to 230 degrees Celsius . Roll out the pizza dough, and spread the onion confit on top. Crumble the Gorgonzola and spread around the pizza as well. Bake for 15 to 20 minutes, or until golden. 

Original Recipe from "Cook step by step" 


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