Caramelized Onion Pizza with Brie and Cambozola
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!
Cambozola Cheese and Caramelized Onion Pizza
For the Onions:
- 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
To Prepare the Pizza:
- 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
- ½ cup freshly grated Parmesan
- 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)
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!
Whoa. I need this. Now. Awesome job!!!!!! 🙂
Yes-pizza counts and I wasn’t able to stop thinking about this since I saw it on twitter. I caramelized onions for focaccia. Then tonight was pizza night and guess where the leftover onions went?Looks fantastic!
the more ways to make pizza the better
Heavenly! I just love those deep dark sweet onions.
I could eat caramelized onions on just about anything…why not dessert? They’re sure sweet enough!
I am with you on the “moving on from tomato sauce and pepperoni”!! This is my kind of pizza Barb!!!
Oooh, we are doing pizza night tomorrow night, but now I’m thinking I need to make this combo. Love it!
This looks amazing 🙂 I love caramelized onions!
This looks SO decadent! YUM.
We buy our pizza dough from an Italian food store, made fresh and frozen. One ball of dough makes two large pizzas. You are right about it beating anything found in the grocery stores. Now, this pizza of yours should be found in the grocery stores…it would be a big seller for sure.
This sounds like pizza perfection!! I love caramelized onions and pizza so this combination sounds like it’s something I need to make very soon.
These are my kinda flavors. GREG
Oh Barb, that pizza looks divine! I’ve never had a pizza quite like this, but I know I will LOVE it!! 🙂 🙂
Wow this is mouth watering. I love the cheese combination.
Love, love this pizza! All my favorite toppings – divine!
Yes, this combination is a keeper– I am hungry already and love the thought of carmelized onions and cheese and skipping the red sauce. I am sure it is a delicious as it looks and then some!
Oh, my word. It’s 11:30 and I’m actually trying to figure out if I have time to run out on my lunch break and get some pizza dough to make this pizza *today*! Talk about “died and gone to heaven.”
This is my kind of pizza!