Ingredients
3 tbsp olive oil
1 garlic clove
1 tbsp butter
1 very large onion, thinly sliced (about 2 cups)
2 1/4 c dry white wine
1/2 c sherry wine vinegar
2 tbsp sugar
1 tbsp Sherry
1 12 inch diameter baked cheese pizza crust (such as Boboli)
3 oz (about 100 grams) Stilton, crumbled
2 tsp chopped fresh rosemary
Preparation
Combine 2 tbsp oil and garlic in bowl. Set aside. Melt butter with 1 tbsp oil in heavy large skillet over medium high heat.Add onion, 3/4 C wine, vinegar, sugar and sherry. Boil until almost all liquid evaporates, stirring often (about 10 minutes) Add remaining wine, 1/2 C at a time, boiling until liquid evaporates after each addition. Onions should be brown and mixture will be syrupy, about 10 min more. Season with salt & pepper. (Garlic oil & caramelized onions can be made up to 3 days ahead. Cover separately, chill).
Preheat oven to 350 degrees, Brush crust with garlic oil. cut into squares or diamonds, approx 2 inc each. Arrange on large baking sheet. Divide onion mixture equally among squares. Top with Stilton & rosemary.
Bake until cheese begins to melt and crust is crispy, about 12 min. Arrange on platter and serve warm.
