Ingredients
3 tablespoons butter
2 tablespoons olive oil
4 yellow onions, sliced very thin
14 teaspoon salt
14 teaspoon black pepper
2 teaspoons sugar
1 prepared pizza crust
8 ounces cream cheese
gorgonzola (optional)
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Cordierite pizza stone — absorbs moisture for crispy crust
Seal out syn-propanethial-S-oxide — tear-free onion prep
Controlled pour dispenser — drizzle olive oil without glugging
Baking steel for superior heat transfer — pizza, artisan bread
Pit cherries and olives — jam, clafoutis, pie, tapenade
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Cordierite pizza stone — absorbs moisture for crispy crust
Seal out syn-propanethial-S-oxide — tear-free onion prep
Controlled pour dispenser — drizzle olive oil without glugging
Baking steel for superior heat transfer — pizza, artisan bread
Pit cherries and olives — jam, clafoutis, pie, tapenade
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melt the butter and 2 tablespoons of olive oil in a large skillet or cast iron pan. add the onions, salt, and pepper and cook for 5 minutes or until they soften a little. add the sugar and stir every few minutes for 20 minutes. turn off burner and prepare the crust. in a large bowl mix the cream cheese and 1/4 cup of olive oil. spread on top of pizza ctust and top with the onions. sprinkle with gorgonzola cheese if you wish. bake 15-20 minutes or until desired results.