Gorgonzola and Arugula Pizza with Caramelized Onions

• 8 Tbs. plus 2 tsp. Eden Selected Spanish Extra Virgin Olive Oil, divided
• 2 medium yellow onions, sliced
• 8 oz. baby portobello mushrooms, sliced
• 1 1/2 cups red balsamic vinegar
• 13 cup Now Real Foods Grade A Maple Syrup
• 1 16-oz. pkg. prepared fresh or thawed frozen whole-wheat pizza dough
• 1 clove garlic, minced (1 tsp.)
• 2 tsp. dried thyme
• 7 oz. BelGioioso CreamyGorg
• 3 cups baby arugula

1. Heat 3 Tbs.
2. oil in large skillet over medium-high heat.
3. Reduce heat to medium, add onions, and saute 10 minutes.
4. Sprinkle with salt (if desired), reduce heat to medium-low, and cook
5. 20 minutes, or until onions brown, adding 2 Tbs.
6. water if necessary.
7. Transfer onions to bowl; set aside.
8. Rinse out skillet, add 2 Tbs.
9. oil, and heat over medium-high heat.
10. Add mushrooms, and saute 5 to 7 minutes.
11. Transfer to bowl, and set aside.
12. Bring vinegar and maple syrup to a simmer in small saucepan over medium-low heat.
13. Simmer 15 minutes, or until reduced by half.
14. Set aside to cool.
15. Rub pizza dough with 1 Tbs.
16. oil, and let stand at room temperature 30 minutes.
17. Preheat oven to 450F.
18. Roll out dough, and transfer to baking sheet.
19. Combine garlic and 2 Tbs.
20. oil, and brush over dough.
21. Sprinkle with thyme.
22. Bake 10 minutes, or until golden.
23. Top pizza with onions, mushrooms, and pea-size chunks of Gorgonzola.
24. Toss arugula with remaining 2 tsp.
25. oil, and spread over pizza.
26. Return pizza to oven, and bake 10 minutes.
27. Drizzle with balsamic glaze.

olive oil, yellow onions, baby portobello mushrooms, red balsamic vinegar, now, dough, clove garlic, thyme, creamygorg, baby arugula

Taken from www.vegetariantimes.com/recipe/gorgonzola-and-arugula-pizza-with-caramelized-onions/ (may not work)