walnut, gorgonzola, and caramelized onion pizza

I tried to come up with a more clever name for this amazing Monday night surprise, but knowing that few could resist such an alluring combination, decided to tempt away. I came home at 8 p.m. to the fruits of Mark’s unlikely domestic day: fresh pizza dough and Israeli couscous salad for tomorrow’s lunch. Not to mention the new box of wine sitting in my cupboard, happily plump.

walnut gorgonzola pizza

Even when it comes to life’s finer things, sometimes I’m not afraid to admit to a cheap streak. Drinking wine with pizza on a cold and rainy Monday night would otherwise seem too indulgent. That’s the short story of how boxed wine became my best friend.

Let me walk you through this creation we’re just on the brink of perfecting. The first time we made it we used too few onions and our blue cheese wasn’t “blue” enough. Add our too-toasty walnuts to the mix and we had ourselves a disappointment. But I wasn’t prepared to give up on such robust ingredients, waiting there as if to beg me to bring them to justice.


This time we ramped up the caramelized onions, spreading them thick over olive-oil brushed dough rounds.

Then we added the walnuts in chunks big enough to be surprising but small enough to blend in. If you’ve never had nuts on a pizza, you’re in for a treat. (Pine nuts could work well here, too.) After about 7 minutes in a very hot oven, we dotted them with cubes of gorgonzola and placed them back in the oven for 5 more minutes.



The result? A crisp, yet chewy pizza dough (we used this month’s Bon Appetit recipe because of its large, freezable yield), teeming with flavors that almost seem to good to be hanging out together on a pizza. I almost felt guilty finishing mine, but then I remembered how stressed I am, and how food tends to make medium-sized sorrows turn to extra-large joys.

Even if for only 30 sweet, candle-lit minutes.

Walnut, Gorgonzola, and Caramelized Onion Pizza


one prepared, rolled-out round of your favorite pizza dough. This one’s easy, and so is this.
olive oil
4 medium-sized white onions, sliced
1/2 tsp salt
a good-sized piece of gorgonzola or blue cheese of your liking. (The former melts better.)
fresh, shelled walnuts, coarsely chopped
Parmesan cheese


  1. Make your dough and roll it out into the sizes of pizzas you would like. Dust one side with cornmeal or semolina flour and flip onto a baking sheet, cornmeal-side down. Preheat the oven to 450.
  2. Sautee the onions in a little bit of butter or olive oil and 1/2 tsp of salt over medium heat until they have begun to brown. It will probably take about 15 minutes for them to get nice and sweet.
  3. When the onions are finished, brush olive oil on each pizza and spread the onions overtop.
  4. Sprinkle the walnuts on top of the onions, and bake for 7 minutes on middle racks. If you have a pizza stone, you can slide the pizza from a pizza peel/rimless baking sheet right onto the stone to be baked. It just makes removal difficult if you don’t have a pizza peel.
  5. Remove from oven, add crumbled gorgonzola cheese and return to the oven for 5 minutes, or until cheese has melted and before walnuts begin to blacken.
  6. Remove, cool slightly, cut, and serve with fresh cracked pepper.

11 thoughts on “walnut, gorgonzola, and caramelized onion pizza

  1. April 7, 2009 at 2:50 pm

    mmmm, that looks delicious!!!

  2. April 7, 2009 at 9:19 pm

    wow, Mark…can you make this for me when you come home in June??? It looks wonderfully delicious!

  3. April 8, 2009 at 7:47 pm

    I think I know what I’m making next Monday.

  4. john
    April 11, 2009 at 3:38 am

    I,m makin those things for the kids later.(who am I kidding, there for me!)Thanks jen for another great idea. PS, could you post any more photos of Israel/food, it looked beautiful. Thanks,your fellow foodie, John(Liverpool)

    1. Jen
      April 11, 2009 at 7:58 am

      I’ve got almost all of the food ones up there, but thanks for the request anyway John!

  5. Lydia
    April 25, 2009 at 7:28 pm

    This is a good looking pizza recipe! TIme to shake up my pizza topings. Thanks!!

  6. Malani
    April 27, 2009 at 2:48 am

    This looks amazing. I was telling Jon about making pizza in 1986 with you. I think this recipe is a perfect inspiration to start our own pizza night tradition.

  7. Malani
    April 29, 2009 at 12:19 am


    Jon and I made this last night but the cheese didn’t melt. Any suggestion?

    1. Jen
      April 29, 2009 at 7:25 am

      Hm, maybe you need to leave it in a little longer? Or turn on the broiler for a minute or two? We just baked ours until the cheese melted. It could have also been the kind of cheese you chose, or how large your chunks were.

  8. Elissa
    December 20, 2011 at 8:22 pm

    where does the parmesan cheese go? Just as a topping or is it on the pizza somewhere that I’m missing in the cooking instructions?

    1. Anonymous
      December 21, 2011 at 1:09 am

      Just for an optional topping to add before serving!