Granny Smith Apple And Gorgonzola Pizza Food

CARAMELIZED ONION, GREEN APPLE AND GORGONZOLA CHEESE PIZZA

Steps:

• Preheat oven to 475 degrees F.
• 1. Prepare your dough. For a homemade dough recipe click here. If you are using store bought dough, let the dough sit at room temperature for about 1 hour. This will make the dough much easier to spread and hold a shape.
• 2. In a large skillet sauté the onions until softened and begin to caramelize.
• 3. Add apple slices and rosemary; sauté until the apple slices begin to soften, about 3 minutes.
• 4. Brush dough lightly with olive oil.
• 5. Spread onion and apple mixture over dough.
• 6. Sprinkle gorgonzola cheese over mixture.
• 7. Bake on a preheated pizza stone for 8-11 minutes until dough is golden brown.
• 8. Let cool for 2-3 minutes before cutting for best results.
• 9. Serve and enjoy!

CURLY ENDIVE, APPLE, AND GORGONZOLA SALAD

Steps:

• Separate endive leaves and wash well in cold running water. Trim and discard stems, break leaves into bite-sized pieces, and pat dry. Set aside in a bowl.
• Peel and core apples and cut into thin slices. In another bowl, combine remaining ingredients. Add apple slices to cream mixture. (The apples can now be reserved in the refrigerator as long as 4 hours.)
• At serving time, pour apple and cream mixture onto endive. Toss well to coat and serve immediately.

GRANNY SMITH APPLE AND GORGONZOLA PIZZA

Steps:

• 1. Heat the oil in a pan. 2. Add the onion and saute until tender and caramelized, about 15-20 minutes. 3. Mix in the balsamic vinegar and cook until it has evaporated. 4. Spread the onions, gorgonzola, apple and walnuts out on the pizza. 5. Bake in a preheated 500F oven until golden brown, about 5-10 minutes.

CABBAGE AND APPLE SLAW WITH CREAMY GORGONZOLA DRESSING

Steps:

• To Make Dressing:.
• In a small bowl combine the mayonnaise, sour cram, vinegar and pepper.
• Stir in Gorgonzola.
• To Make Salad:.
• In a large bowl, combine the green and red cabbage, apples, walnuts and green onions.
• Add the dressing and vinegar and toss well.
• Cover and refrigerate until chilled, at least 4 hours or overnight.
• Season with salt and pepper to taste.
• Additional vinegar can be added if needed.
• Sprinkle with parsley just before serving.

ROMAINE, APPLE, AND GORGONZOLA SALAD

Steps:

• For Vinaigrette: Whisk together all ingredients except oil.
• Add olive oil in a stream and whisk until emulsified then set aside.
• In small saucepan melt butter over medium heat.
• Add sugar and walnuts and saute until golden brown, about 5 minutes.
• In large bowl mix Romaine lettuce, apples and cheese.
• Add walnut butter mixture to lettuce.
• Pour Dijon vinaigrette over lettuce, mixing well.