Onion Confit, Walnut And Gorgonzola Pizza - cooking recipe

Ingredients

4 tablespoons extra virgin olive oil
2 medium yellow onions, thinly sliced
salt
fresh ground black pepper
1 -2 garlic clove, finely chopped
1/4 cup dry white wine (or use veg. stock)
pizza dough (uncooked and ready to roll out)
1/3 cup walnut pieces, lightly toasted, coarsely chopped
3 ounces gorgonzola, crumbled
1/4 lb mozzarella cheese, grated (about 1 1/2 cups)
1/2 ounce parmesan cheese, grated (about 3 tbls.)
2 teaspoons fresh sage, chopped (or use fresh basil)

Preparation

Heat the oil in a large saute pan. Add the onions, 1/2 teaspoons salt, and a few grinds of black pepper.Saute over medium heat, gently scraping the pan with a wooden spoon to keep the onions from sticking as they caramelize. After about 35 minutes, the onions should be a rich golden color and very sweet. Add the garlic, and saute for 5 minutes. Add the wine and deglaze the pan with it. Set the confit aside to cool.
Preheat the oven to 500*F.
Roll out the dough and place it on a lightly oiled pizza pan. Brush with olive oil.
Spread the confit on the dough and sprinkle on the walnuts. Follow with the Gorgonzola cheese, then the mozzarella.
Bake the pizza for about 8-12 minutes, until the crust is golden and crisp. Remove it from the oven and sprinkle with the Parmesan cheese and sage.