In a large saute pan over high heat, warm the oil. Add the onions and rosemary, and cook until soft and translucent, about 5 minutes. Add butter and lower heat and continue to caramelize for about 15 minutes. Season with salt and pepper and set aside.
Spread the pizza dough with the onion mixture and scatter Gorgonzola over top. Bake in a pizza oven or a preheated 400 degree oven until lightly golden and the crust is browned, about 20 minutes. Cut into wedges and serve.
Basic Pizza Dough:
Pour the water onto a medium-sized mixing bowl and add the yeast, stirring with a fork until dissolved. The water should turn a light beige color. Add 1 cup of flour and the salt. Mix thoroughly with a wooden spoon. Add the second cup of flour and repeat. The dough should start coming away from the sides of the bowl, forming a soft, sticky mass. Take the last cup of flour and sprinkle over a clean, dry work surface and flour your hands well.Take the dough from the bowl and begin to work in the additional flour a little at a time. Use the heel of your hand to knead the dough and push across the work surface, clenching the dough with your fist and twisting it over. Use a dough scraper to help gather any wet dough that sticks to the surface while you are kneading. Also only add as much flour as it takes to keep the dough from sticking to your hands. When the dough no longer feels sticky, push the heel of your hand down into it and hold it there for 10 seconds. If the dough comes up clean, it's ready. If it sticks you will have to knead it a bit more.
Lightly oil a 2 quart bowl with vegetable oil, and roll the ball of dough around the bowl to coat it with a thin film of oil, then tightly seal the bowl with plastic wrap. Keep in a warm place, and let the dough rise for 30 to 45 minutes. When dough doubles in size, remove from bowl and punch it down with your fist to deflate, then knead it again for about a minute. Dough is now ready to stretch into a round, or press into a pizza pan.
Note: If you have a food processor with a dough hook attachment, you can make the dough much faster. Start by adding the yeast and water first and mixing well. Then add all the flour and salt and mix into a ball. Then rise the dough.
Yield: 1 ball dough

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1032.37 Kcal (4322 kJ)
Calories from fat	541.77 Kcal
		% Daily Value*
Total Fat	60.2g	93%
Cholesterol	83.66mg	28%
Sodium	1300.63mg	54%
Potassium	468.41mg	10%
Total Carbs	94.17g	31%
Sugars	0.71g	3%
Dietary Fiber	6.03g	24%
Protein	27.8g	56%
Vitamin C	2.3mg	4%
Vitamin A	0.9mg	28%
Iron	1.2mg	6%
Calcium	421.3mg	42%

Amount Per 100 g
Calories	270.64 Kcal (1133 kJ)
Calories from fat	142.03 Kcal
		% Daily Value*
Total Fat	15.78g	93%
Cholesterol	21.93mg	28%
Sodium	340.97mg	54%
Potassium	122.8mg	10%
Total Carbs	24.69g	31%
Sugars	0.19g	3%
Dietary Fiber	1.58g	24%
Protein	7.29g	56%
Vitamin C	0.6mg	4%
Vitamin A	0.2mg	28%
Iron	0.3mg	6%
Calcium	110.4mg	42%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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