How could I possibly be offering up a pizza from my archives with Cambozola cheese on Whatever Wednesday when I just discovered this cheese in the last several months? Easy…the cheese part is basically interchangeable. Prefer something sharper? Go for it. Just brie? I would do that too. I honestly don’t think I’ve had a ‘regular’ pizza with red sauce and pepperoni or sausage since the moment I tried my first white pizza and my favorite has long been one with cheese, garlic and caramelized onions. Now that I think of it; that experience was probably at Bonnie Brae Tavern here in Denver (which reminds me…that needs to be a story!).
This is one of those dishes when I put on my Sandra Lee hat. I get pizza dough from either Tony’s Market where you can find frozen white or whole wheat pizza dough that is provided to them by the Il Fornaio Restaurant in Denver or, for fresh dough, I hit up the local Abo’s pizza shop. Most pizza places sell dough; it’s far superior to anything in the grocery stores shelves and it makes pizza making a snap. Enjoy!
Great, simple ingredients make for a great pizza!
Serves 1 large pizza
Versatile and easy...use your favorite cheese; parmesan, mozzarella, goat cheese, brie or cambozola are all my favorites.
10 minPrep Time
35 minCook Time
Save RecipeIngredients
- 2 Tbsp butter
- 1 Tbsp olive oil
- 1 large onion, sliced
- 1 sprig of fresh rosemary, chopped
- 1-2 Tbsp Balsamic vinegar
- Salt and Pepper
- Pizza dough
- Olive oil
- Caramelized Onions
- 8 oz of Cheese of your choice (I used brie and cambozola which is a combination of French soft-ripened triple cream cheese and Italian Gorgonzola)
- 1/2 cup freshly grated Parmesan
Instructions
- Thaw pizza dough if using frozen.
- Melt butter in large skillet and add olive oil. Add the sliced onions and cook over medium low heat until caramelized and brown; approximately 20 minutes. Add the chopped rosemary and continue cooking for 5 additional minutes.
- Add the balsamic vinegar to taste and season with salt and pepper.
- Prepare pizza dough in a pan; brush with olive oil.
- Spread the caramelized onions over the dough then dot the top with cheese.
- Sprinkle top with Parmesan cheese.
- Bake according to your recipe for dough; typically around 400-425 degrees for approximately 12-15 minutes (be sure to check your recipe or directions on your dough)
- Devour
Notes
Cooking time is for both caramelizing the onions and the bake time for the pizza.
I’m adding this to the roundup for the monthly #TwelveLoaves challenge where we ask others to join us and make a bread; this month with cheese. Of course pizza counts! Check out my post on Cheese Waffle Bacon, Lettuce and Tomato Sandwich for more information.
If you missed it, be sure to check out my #FridayCocktail birthday post from Friday, September 14th. Lots of drinks, friends and some great prizes!
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