Walnut Gorgonzola Pizza Food

OVEN-BAKED PIZZA WITH CARAMELIZED ONIONS, GORGONZOLA, AND WALNUTS

Steps:

• Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook onions with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, until golden, 15 to 20 minutes. Transfer to a small bowl and keep warm, covered.
• Put a large heavy baking sheet (17 by 14 inches) on lowest rack of oven, then preheat oven to 500°F.
• Meanwhile, roll out dough on a lightly floured surface with a floured rolling pin, stretching corners with your hands to form a 16- by 13-inch rectangle. (Dough will be easier to roll out as it warms.) Transfer to a large tray lined with sheet of parchment paper. Lightly prick dough all over with a fork, then slide dough (on parchment) from tray onto hot baking sheet.
• Bake until top is puffed and pale golden in patches, about 10 minutes. (Prick any large bubbles with a fork and flatten.) Remove crust from oven and leave oven on.
• Sprinkle crust evenly with cheese, walnuts, and parsley. Bake pizza until edge of crust is deep golden, cheese is bubbling and golden in patches, and underside is golden brown, 2 to 4 minutes. Serve immediately.

CIABATTA PIZZA WITH GORGONZOLA, WALNUT PESTO, AND PEARS

Steps:

• Preheat oven to 450°F. Toast nuts on baking sheet until brown, about 6 minutes. Maintain oven temperature. Transfer hot nuts to processor. Add oil, honey, and thyme; blend until nuts are finely chopped. Season pesto to taste with salt and pepper.
• Place bread halves, cut side up, on baking sheet. Spread pesto over bread, about 1 cup per side. Top with Havarti. Bake until bubbly and golden, about 12 minutes. Top with prosciutto, then pears and Gorgonzola. Tuck in arugula. Sprinkle with pepper.

CARAMELIZED-ONION AND GORGONZOLA GRILLED PIZZA

Steps:

• Heat 1/4 cup oil in a 12-inch heavy skillet over medium-low heat until it shimmers, then cook onions with 1/2 tsp salt and 1/4 tsp pepper, covered, stirring occasionally, until golden, 15 to 20 minutes. Transfer to a small bowl and keep warm, covered.
• Prepare a grill for direct-heat cooking over low charcoal (medium heat for gas).
• Stretch dough into a roughly 12- by 10-inch rectangle on a large baking sheet and brush with 1 Tbsp oil.
• Bring dough, onions, cheese, nuts, parsley, and remaining Tbsp oil to grill area.
• Oil grill rack, then put dough, oiled side down, on grill and brush top with remaining Tbsp oil. Grill, covered, until underside is golden brown, 1 1/2 to 3 minutes.
• Using tongs, return crust to baking sheet, turning crust over (grilled side up). Sprinkle evenly with onions, cheese, nuts, and parsley. Slide pizza from sheet onto grill and grill, covered, until underside is golden brown and cheese is partially melted, about 3 minutes. Transfer to a cutting board and cut into pieces.

ONION CONFIT, WALNUT AND GORGONZOLA PIZZA

Steps:

• 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.
• Preheat the oven to 500*F.
• Roll out the dough and place it on a lightly oiled pizza pan. Brush with olive oil.
• Spread the confit on the dough and sprinkle on the walnuts. Follow with the Gorgonzola cheese, then the mozzarella.
• 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.

PEAR, ONION, GORGONZOLA AND WALNUT PIZZA

Steps:

• Preheat oven to 450° F. Mix some gorgonzola and ranch in a bowl while caramelizing onion pieces in a frying pan.
• Spread Ranch/gorgonzola spread over pizza crust. Cover with mozzarella cheese, pear slices, walnuts, onions and remaining gorgonzola.
• Bake until done, 8-10 minutes.

CHICKEN, WALNUT, AND GORGONZOLA PIZZA

Steps:

• In a large skillet, sauté onion and mushrooms in heated olive oil until onions are golden brown.
• Add in the chicken and continue cooking 4-5 minutes.
• Remove skillet from heat; spread mixture on the unbaked pizza crust.
• Sprinkle walnuts, sage, and Gorgonzola cheese over the top.
• Bake in a 425°F oven for 15-20 minutes or until cheese has melted and crust is golden brown.

ARUGULA AND WALNUT PIZZA

Steps:

• Pre heat oven to 450°F.
• Mix olive oil and garlic in a small bowl and let sit for 5 - 10 minutes for flavors to blend.
• Brush pizza crust with garlic oil, spread arugula over top fallowed by the goat cheese and walnuts.
• Bake 10-14 minutes. (use a pizza pan or cookie sheet for softer crust and for crispier crust bake directly on oven rack).
• Sprinkle baked pizza with 1 to 1 1/2 tablespoons balsamic vinegar (careful to use just a light drizzle).
• Slice and enjoy.

GOURMET PEAR, WALNUT & GORGONZOLA PIZZA

Steps:

• Preheat oven to 450°F.
• Heat oil in non-stick skillet, add onions and saute until softened (7-8 minutes). Add pears and saute for 2 more minutes.
• Add vinegar and pepper and keep stirring until all liquid is evaporated and onions are covered with a glaze.
• Divide the mixture between the wraps. Add the cheese and walnuts.
• Bake for 8-10 minutes or until cheese is melted.