Calabrian onion pizza with Gorgonzola

Ingredients for 2 servings:

• 1 pack of pizza dough, 260 g
• 250 g red onion(s) (Cipolle rosse or Roscoff onions)
• 100 g sweet Gorgonzola
• 25 g walnuts
• 20 g butter
• 3 tbsp olive oil
• 1 rosemary sprig(s)
• e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Recipe from Tropea

Heat the olive oil and let the rosemary infuse it. Once the oil has absorbed the flavor, let it cool, filter, and set aside. In the meantime, finely slice the onions and sauté them in the butter for about 10 minutes, seasoning with salt and pepper. Unwrap the pizza dough, place it on a pizza tray, cover, and let it rest for 10 minutes. Then pierce it several times with a fork. Spread the onions on the base, cover with Gorgonzola and the nuts, and drizzle with the rosemary oil. Bake in a preheated oven at 200°C for 15-20 minutes. Other onions can be used, but the best are sweet cipolle rosse from Tropea or Roscoff onions from Brittany.