large Vidalia or other sweet onions, peeled (about 6 lbs.)
tbsp. extra virgin olive oil
Freshly ground black pepper, to taste
pkg. (6.5 oz.) pizza crust mix
c. mascarpone cheese, softened
c. gorgonzola cheese, crumbled
tablespoons pecans, coarsely chopped
Preheat oven to 350° F. Cut each onion into 6 wedges, leaving root end intact. Combine onions, oil, salt and pepper in a bowl; toss well. Place in a large casserole dish. Cover and bake for 45 minutes. Uncover and bake an additional hour, or until onions are caramelized. Let cool.
Preheat oven to 500° F. Prepare pizza crust as indicated on package. Separate into three individual crusts.
Spread about 1 tablespoon il Giardino® Mascarpone cheese over each prepared pizza crust. Top each crust with 1/3 of the caramelized onions. Sprinkle about 2 tablespoons Gorgonzola cheese and 1 tablespoon pecans over each pizza.
Bake at 500° F for 8 minutes, or until crusts are crisp and cheese melts.
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