I created this pizza to replicate a slice I enjoyed at a pizzeria in the Philadelphia suburbs.
I was pleased that my version turned out every bit as good as the restaurant slice that I so fondly remembered.
1 Basic All-Purpose Pizza Crust (12-inch) or Thin Pizza Crust (12-inch) (or your favorite 12-inch pizza crust)
2 tablespoons extra virgin olive oil
1 medium red onion, halved and thinly sliced into 1/2 rings
1 clove garlic, minced
1 cup shredded mozzarella cheese, divided
1 tablespoon grated Parmesan cheese
2 tablespoons fresh basil leaves, shredded
1/2 cup gorgonzola cheese, crumbled
Salt & freshly ground black pepper to taste
Preheat oven to 425 degrees Fahrenheit.
Prepare the pizza crust and press into a 12-inch pizza pan, or form it into a 12-inch round on a baking sheet, with the edges slightly thicker to contain the toppings.
In a medium skillet, heat the olive oil over medium-low heat, and saute the onion for 2 or 3 minutes, until the onion begins to soften. Turn the heat down to low, add the garlic, season with salt and pepper, and cook for another 10-15 minutes, stirring occasionally, until the onion starts to caramelize. Do not let the garlic get brown.
Spread the onion-garlic mixture evenly over the pizza crust. Sprinkle with 1/2 cup of the shredded mozzarella and the grated Parmesan. Sprinkle evenly with the basil and the gorgonzola. Top it off with the remaining 1/2 cup of mozzarella.
Bake for 10-15 minutes, until golden.
Remove from oven and let sit for 5 minutes before slicing
-- 3-4 servings