Arugula and Gorgonzola Pizza

• 1 tablespoon extra-virgin olive oil
• 1/2 pound spring onions, white bulb only, sliced, or 1 small white onion, thinly sliced
• Salt and freshly ground pepper
• 1/2 tablespoon minced garlic
• 1/4 cup dry white wine
• 3/4 pound pizza dough
• Olive oil cooking spray
• 1 tablespoon cornmeal
• 1 1/2 ounces Gorgonzola cheese, crumbled (6 tablespoons )
• 1/2 cup freshly grated Parmesan cheese (1 1/2 ounces)
• 1/4 pound young arugula, trimmed and coarsely chopped
• 1/4 cup walnut pieces, toasted and coarsely chopped

1. Preheat the oven to 500.
2. Heat the olive oil in a large skillet.
3. Add the sliced onions, season with salt and pepper and cook over moderate heat, stirring occasionally, until the onion is softened, about 4 minutes.
4. Add the garlic and cook for 1 minute.
5. Add the wine and cook until evaporated, 3 to 4 minutes.
6. Remove the skillet from the heat.
7. On a lightly floured surface, roll out the pizza dough to a 12-inch round.
8. Spray a baking sheet with olive oil cooking spray, sprinkle with cornmeal and transfer the dough to the sheet.
9. Spread the onion on top and sprinkle with the Gorgonzola and 1/4 cup of the Parmesan.
10. Bake the pizza for 10 to 12 minutes, or until the crust is golden.
11. Sprinkle with the arugula, toasted walnuts and the remaining 1/4 cup of Parmesan.
12. Slice into wedges and serve.

extravirgin olive oil, onions, salt, garlic, white wine, dough, olive oil cooking spray, cornmeal, gorgonzola cheese, parmesan cheese, arugula, walnut pieces

Taken from www.foodandwine.com/recipes/arugula-and-gorgonzola-pizza (may not work)