Gorgonzola Guru Pizza Recipe

Cook onions slowly

Heat a medium skillet over medium-low heat. Add butter and 1 tsp olive oil. When butter melts, add sliced onions, 1/4 tsp salt, and 1/2 tsp brown sugar. Stir to coat and spread into an even layer.

Cook, stirring every 5–7 minutes, adjusting heat so onions gently sizzle but do not burn. After 20–30 minutes they will soften and begin to brown; continue cooking 10–15 more minutes until deep golden-brown and jammy.

Remove from heat and cool. Store in refrigerator up to 5 days in an airtight container. Yield: about 1 cup.

Roast garlic

Preheat oven to 400°F (200°C). Slice top 1/4 inch off whole garlic head to expose cloves. Place on a square of foil, drizzle with 1 tsp olive oil, sprinkle 1/8 tsp salt, wrap tightly. Roast 35–40 minutes until cloves are soft and golden. Let cool, then squeeze out 6 softened cloves for the pizza. Store extras refrigerated up to 1 week.

Preheat and prepare dough

Place an oven rack in the lowest position and preheat oven to 500°F (260°C) for at least 30 minutes with a pizza stone or heavy baking sheet inside. Lightly flour your work surface with 2 tbs flour. Stretch or roll dough into a 12-inch round (about 1/4-inch thick). Transfer to a piece of parchment or a well-floured peel.

Oil base

Brush dough evenly with 2 tbs extra-virgin olive oil leaving a 1/2-inch rim. Sprinkle 1 tsp salt and 1/2 tsp freshly ground black pepper evenly over the oiled surface.

Add cheeses

Distribute shredded mozzarella evenly over the oiled dough, leaving the rim bare. Scatter the 4 oz crumbled Gorgonzola in small clusters across the pizza so each slice will have pockets of strong flavor.

Add roasted garlic & onions

Smear pieces of roasted garlic (use the soft cloves) across the pizza—press lightly into the cheese so they don't fall off. Spoon the caramelized onions in small dollops across the surface, distributing them evenly.

Add capers & walnuts

Sprinkle 2 tbs drained capers evenly. Scatter 1/2 cup toasted chopped walnuts across the pizza for crunch and bitter-sweet contrast.

Optional: Sprinkle 1/4 tsp red pepper flakes for a touch of heat.

Bake

Slide the pizza (on parchment or peel) onto the hot pizza stone or baking sheet. Bake 8–12 minutes until crust is deeply golden and cheese is bubbling and slightly browned in spots. Rotate halfway through for even browning.

Finish & serve

Remove pizza to a cutting board. Sprinkle chopped fresh parsley over the top. Let rest 2 minutes, then slice into 6–8 pieces and serve hot.