Ingredients
½cuppimientos,(two 4 oz jars), drained, sliced
1tspwine vinegar
3tbspolive oil
4large onions,(about 4 lbs in all)
½tspsalt
2pizza shells,(12 inch)
6ozfontina
6ozroquefort,or other blue cheese
2tbspparmesan,grated
Preparation
Heat the oven to 425 degrees F.
In a small glass or stainless-steel bowl, combine the pimientos with the vinegar and set aside.
In a large nonstick frying pan, heat the oil over moderate heat. Add the onions and salt and cook, stirring frequently, for about 20 minutes, until golden.
Remove from the heat and stir in the pimiento mixture
Divide the onion mixture between the 2 pizza shells. Top each with half of the fontina, Roquefort and Parmesan.
Bake the pizzas for about 15 minutes, directly on the oven rack or on 2 baking sheets until the cheese melts.
Serve and enjoy!
