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Pizza by the Yard

NapaStyle Wine Club Pizza by the Yard NapaStyle Wine Club Pizza by the Yard
About this Recipe
These pizzas are always a big hit at gatherings with family and friends. They’re equally as good after the party; I enjoy some when I raid the fridge in the middle of the night—if there’s any left over, that is!
Ingredients
Serves: 4
  • 24 ozs pre-purchased pizza dough

  • For 1 half of pizza:
  • 1/4 cup olive oil
  • 2 large yellow onions, thinly sliced
  • 1/4 lb ripe Gorgonzola, crumbled
  • 1/4 cup grated Parmesan
  • 1 1/2 tsp minced fresh thyme leaves

  • For other half of pizza:
  • 1/4 tsp chili paste
  • 1 cup tomato sauce
  • 1/2 cup diced Calabrese salami
  • 1/2 lb mozzarella, sliced
  • 1/4 cup grated pecorino cheese
  • 1 tbsp chopped oregano
Directions
Preparation Time: 20 minutes
Cooking Time: 30 minutes

Preheat oven to 475°F.

Lay 2 pizza stones or flat baking sheets side by side in oven.

Heat a dry sauté pan on the stove over medium-high heat. When the pan is hot, tilt the pan and add the extra-virgin olive oil. Add the onions, salt and a twist of pepper. Lower the heat to medium and sauté, stirring occasionally, for 15 to 20 minutes, or until the onions are caramelized.

Roll out dough on a long peel or 2 cutting boards to 1/4-inch thick. Use a bit of flour on the board to keep dough from sticking.

Top half of the pizza with caramelized onions, Gorgonzola cheese, thyme and grated Parmesan. Top the other half of the pizza with the tomato sauce, the Calabrese salami, the mozzarella slices and sprinkle with the grated Pecorino and chopped oregano. Bake until super crispy and cheese is bubbling.

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