I am so excited to welcome the amazingly talented Estella from Weekly Bite today. She is going to share with you her yummy Gorgozola Bread recipe, which I think is the perfect addition to any holiday party menu! Enjoy!
Hello fashion lover’s! I’m Estela and I blog about Food, Life, & Mommyhood over at Weeklybite.com. Today, I was looking for something to make that was simple and easy for a holiday party. Now, I have to warn you… even thought the word “easy” is in the title of the recipe doesn’t mean it’s not time consuming. The easy part is buying pre-made pizza dough.
To make this bread, here’s what you’re gonna need:
- 1 pre-made store bought pizza dough (uncooked)
- 5 tablespoons olive oil
- 1/2 cup chopped walnuts
- 3/4 cup crumbled gorgonzola
- 7 medium size onions, thinly sliced
- 1/4 cup chambord liqueur
- 1/4 cup sugar
- 1/4 cup red wine vinegar
- 1 tablespoon fresh thyme
Take a large sheet pan and drizzle with a little olive oil. You want to drizzle just enough so the pizza dough doesn’t stick to the pan. Place the pizza dough on the pan and stretch it out over the baking sheet. The pizza dough will most likely spring back into a ball. When it does that, go ahead and let the dough sit on the pan at room temperature (about 20 minutes) so it can relax for a bit. While the dough is resting, you want to get started on the onions. Now, I have to warn you… these onions take a while to make, so make sure to plan around that. Take 7 onions and thinly slice them. Place the onions onto a large sauce pan that’s been drizzled with a little olive oil. Now, I know what you’re thinking…. seven onions is a lot… but don’t worry… they’ll cook down quite a bit. This is what seven onions looks like that haven’t been cooked at all. Cook for 30 minutes over medium heat. Next, and 1/3 cup sugar and cook for an additional thirty minutes, stirring often to prevent burning.
Next, you add 1/3 cup Chambord & 1/3 cup red wine vinegar. Cook until liquid is completely absorbed.
Here’s a peek of what they look like after they’ve been cooked now for over an hour.
While the onions are cooling, stretch the pizza dough out over the entire pan. I used a 11×13″ cookie sheet and that worked fine. Once the dough is stretched out, take your fingers and press little dimples all over the dough. Drizzle about two tablespoons of olive oil over the dough. Next, evenly sprinkle the walnuts and gorgonzola over the pizza dough. Top with the onion confit and finish it off with a sprinkling of fresh thyme.
Bake in an oven that’s been preheated to 475 degrees. Bake for 20 minutes or until bread is golden and crusty. Keep a close eye on the oven to make sure the onions don’t burn.
The finished product is the most delicious combination of saltiness from the gorgonzola and sweetness from the onions.
Let bread cool. Serve warm or at room temperature. You get about 24 slices from this recipe.
This makes for the perfect holiday appetizer!! It’s a huge it every time I serve it. Enjoy & Happy Holidays!