Caramelized Shallot and Gorgonzola Pizza
Caramelized Shallot and Gorgonzola Pizza
Add some flair to pizza night with this delicious recipe! These unique ingredients add the perfect combination of sweet and savory to your pizza and will have you reaching for slice after slice.
Ingredients
Directions
Preheat your oven to 425°F.
Peel the papery skins off the shallots.
Oil a large, rimmed metal baking sheet. Place it in the oven for about 5 minutes to heat it up.
Using oven mitts to handle the baking sheet, which will now be very hot, add the shallots, the remaining Colavita Olive Oil and the sugar to the pan. Toss to coat evenly.
Close the oven door and roast for about 10 minutes until the shallots start to brown.
Open the oven door and add the Colavita Balsamic vinegar, salt and pepper and toss. Roast the shallots in the oven until tender and caramelized, about 20-30 more minutes.
Remove from the oven and allow the shallots to cool slightly. After they have cooled, chop them coarsely.
Increase the heat of your oven to 500°F. If you’re using a pizza stone, allow the stone to heat up for 30 minutes before baking on it.
Stretch out your dough on a pizza peel dusted with flour to about 8-10” in diameter.
Using a spoon to collect some of the caramelized juices, spread some of the chopped shallots on the surface of the dough.
Sprinkle on some Gorgonzola cheese, along with some fresh thyme.
Drizzle about a teaspoon of Colavita Olive Oil over the top.
Slide your pizza into the oven and onto the peel and bake for 8-10 minutes, until the cheese is bubbling and the crust is golden brown.
If you’re not using a pizza peel, you can bake your pizza on a baking sheet. There’s no need to preheat the baking sheet in the oven. You can line the sheet with a pieceof parchment paper so you can easily remove the pizza after it has cooked.
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Ingredients
Directions
Preheat your oven to 425°F.
Peel the papery skins off the shallots.
Oil a large, rimmed metal baking sheet. Place it in the oven for about 5 minutes to heat it up.
Using oven mitts to handle the baking sheet, which will now be very hot, add the shallots, the remaining Colavita Olive Oil and the sugar to the pan. Toss to coat evenly.
Close the oven door and roast for about 10 minutes until the shallots start to brown.
Open the oven door and add the Colavita Balsamic vinegar, salt and pepper and toss. Roast the shallots in the oven until tender and caramelized, about 20-30 more minutes.
Remove from the oven and allow the shallots to cool slightly. After they have cooled, chop them coarsely.
Increase the heat of your oven to 500°F. If you’re using a pizza stone, allow the stone to heat up for 30 minutes before baking on it.
Stretch out your dough on a pizza peel dusted with flour to about 8-10” in diameter.
Using a spoon to collect some of the caramelized juices, spread some of the chopped shallots on the surface of the dough.
Sprinkle on some Gorgonzola cheese, along with some fresh thyme.
Drizzle about a teaspoon of Colavita Olive Oil over the top.
Slide your pizza into the oven and onto the peel and bake for 8-10 minutes, until the cheese is bubbling and the crust is golden brown.
If you’re not using a pizza peel, you can bake your pizza on a baking sheet. There’s no need to preheat the baking sheet in the oven. You can line the sheet with a pieceof parchment paper so you can easily remove the pizza after it has cooked.
