Gorgonzola-Chicken Pizza

No tomato sauce on this pizza. Instead, a layer of onions sauteed for a full 30 minutes with garlic becomes the sauce, turning sweet and jammy enough to stand in for any red sauce. Sage-seasoned chicken strips and crumbled Gorgonzola go on top, and 10 minutes in a screaming hot oven brings it all together.

The 30-minute onion sautee is what separates this from a generic white pizza. Most recipes rush the onions with 5 or 10 minutes, but a full half hour of slow cooking breaks them down into a caramelized, almost paste-like base that spreads across the dough and seasons every bite from the bottom up.

Fresh sage sauteed with the chicken is a classic Italian pairing that works beautifully with the pungent Gorgonzola. The sage’s earthy, slightly peppery flavor bridges the gap between the mild chicken and the sharp, funky cheese.

Par-baking the crust for 5 minutes before adding toppings is a smart move. It sets the dough so the moisture from the onions and chicken doesn’t make it soggy.

Pro Tips

• Sautee the onions low and slow for the full 30 minutes. Rushing over high heat browns them unevenly and leaves sharp, raw-tasting pieces mixed with burnt ones.
• Crumble the Gorgonzola in small pieces. Large chunks melt into pools that can burn. Small crumbles distribute evenly and melt into the chicken and onion layer.
• Cornmeal on the greased pan prevents sticking and adds a subtle crunch to the bottom crust.

Variations

• Pear and Gorgonzola: Add thinly sliced ripe pear over the onions before the cheese for a classic Italian flavor combination.
• Walnut finish: Scatter chopped toasted walnuts over the pizza after baking. Walnuts and Gorgonzola are a natural pair.