CARAMELIZED ONION PIZZA WITH GORGONZOLA AND ARUGULA 2 teaspoons olive oil 12 cups thinly sliced onion (about 3 pounds) 2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary, divided 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 recipe Whole-Wheat Pizza Dough Cooking spray 1 tablespoon yellow cornmeal 1/2 cup (2 ounces) crumbled Gorgonzola, blue cheese, or feta 2 tablespoons coarsely chopped walnuts 1 cup trimmed arugula

Heat oil in a large cast-iron or non-stick skillet over medium-high heat. Add onion, and sauté 5 minutes, stirring frequently. Stir in 1 teaspoon rosemary, salt, and pepper. Continue cooking 15 to 20 minutes or until onion is a deep golden brown, stirring frequently.

Preheat oven to 500°F.

Roll dough into a 12-inch circle on a lightly floured surface. Place dough on a 12-inch pizza pan or baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. Top with onion. Bake at 500°F for 10 minutes. Add cheese and walnuts; bake an additional 3 minutes or until cheese melts. Remove from oven; top with 1 teaspoon rosemary and arugula. Cut the pizza into 4 wedges.

Serves 4.

1 Serving - 1 wedge: Calories: 449 (Cal. from fat: 24%), Fat: 11.8g (Saturated: 3.6g), Cholesterol: 11mg, Sodium: 994mg, Carohydrate: 73.8g, Protein: 14.8g.

[Cooking Light, June 2000]