Caramelized onion Gorgonzola Pizza

Adapted from "Nick Stellino's Passione: Pasta, Pizza, and Panini"

Ingredients:

1 recipe traditional pizza dough
flour/ cornmeal or oil for dusting

4 tbsp olive oil
4 cups sliced onion
2 tbsp roasted garlic pulp
1/4 tsp salt
1/2 tsp freshly ground black pepper
4 oz prosciutto or ham, thinly sliced and cut into ribbons
1/2 tsp dried thyme
1/4 tsp red pepper flakes
4 oz Gorgonzola cheese, crumbled

Method:

1) Heat the oil in a large saucepan over medium heat. Stir in the onion and cook, stirring often, until starting to sizzle, 2 to 3 minutes. Reduce the heat and cook slowly until onion is tender and brown, 25~30 minutes.
2) Remove the pan from the heat and stir in the roasted garlic pulp. Season with salt and pepper and set aside to cool.
3) Preheat the oven to 500°F. If you are using a pizza stone, place it on a middle rack and preheat it with the oven. If you are using a pizza pan, arrange the rack near the center of the oven.
4) Divide the dough in half. Pat or roll one each half into a 14-inch round or larger, depends on how thin you want it to be.
(*) The thinner the shell is, the larger it is and you might need more ingredients for topping.

Place on a wooden pizza peel or a pizza pan generously dusted with flour or cornmeal or oil. Spread each evenly with half the onion mixture, and sprinkle evenly with half each of the prosciutto or ham, sprinkle with half the Gorgonzola, thyme, and red pepper flakes. Cover the pizza you will not be baking immediately with plastic wrap and refrigerate.

5) If you are using a pizza stone, slide the pizza directly onto the preheated stone. Otherwise, place the prepared pizza on its pan on the rack.
Bake for 10~12 minutes until brown, crisp and bubbling.
Remove from the oven, slice into wedges and serve.
Bake the second pizza similarly.