This three cheese pizza starring Fontina, Roquefort and Parmesan blends greatly with the flavors in sweet onions and pimientos.
Three Cheese Pizza with Carmelized Onions and Pimientos (Source)
½ cup drained, sliced pimientos (two 4 oz jars)
1 teaspoon wine vinegar
3 tablespoons olive oil
4 large onions (about 4 lbs) cut into thin slices
½ teaspoon salt
2 – 12 inch pre-made pizza shells like Boboli
6 oz fontina, sliced thin
6 oz Roquefort or other blue cheese crumbled (about 1 ½ cups)
2 tablespoons grated Parmesan
- Heat oven to 425F. In a small glass or stainless-steel bowl, combine pimientos with the vinegar and set aside.
- In large nonstick frying pan, heat oil over moderate heat. Add the onions and salt and cook, stirring frequently, until golden, about 20 minutes. Remove from heat and stir in the pimiento mixture.
- Divide the onion mixture between the 2 shells. Top each with half of the fontina, Roquefort and Parmesan.
- Bake the pizzas directly on the oven rack (for a crisper crust) or on two baking sheets until the cheese melts, about 15 minutes.