Active Time

　　30 min

　　Total Time

　　40 min

　　

Ingredients

Makes 6 servings (appetizer)

　　1/4 cup extra-virgin olive oil

　　1 1/4 pound onions (2 large), halved and thinly sliced

　　14 to 16 ounces pizza dough, thawed if frozen

　　1/4 pound Gorgonzola dolce, crumbled (1 cup)

　　1/2 cup walnuts, toasted and coarsely chopped

　　1/4 cup chopped flat-leaf parsley

　　

Step 1

Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook onions with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, until golden, 15 to 20 minutes. Transfer to a small bowl and keep warm, covered.

　　

Step 2

Put a large heavy baking sheet (17 by 14 inches) on lowest rack of oven, then preheat oven to 500°F.

　　

Step 3

Meanwhile, roll out dough on a lightly floured surface with a floured rolling pin, stretching corners with your hands to form a 16- by 13-inch rectangle. (Dough will be easier to roll out as it warms.) Transfer to a large tray lined with sheet of parchment paper. Lightly prick dough all over with a fork, then slide dough (on parchment) from tray onto hot baking sheet.

　　

Step 4

Bake until top is puffed and pale golden in patches, about 10 minutes. (Prick any large bubbles with a fork and flatten.) Remove crust from oven and leave oven on.

　　

Step 5

Sprinkle crust evenly with cheese, walnuts, and parsley. Bake pizza until edge of crust is deep golden, cheese is bubbling and golden in patches, and underside is golden brown, 2 to 4 minutes. Serve immediately.