1 lb frozen pizza dough, thawed (for a thinner crust, remove a fistfull of dough)

2 tbsp unsalted butter

2 tbsp olive oil

3 large red onions, thinly sliced

1 tbsp finely chopped fresh thyme

1 tsp sugar

kosher salt

freshly ground black pepper

3/4 cup crumbled blue cheese

3/4 cup crumbled fresh goat cheese


Preheat the oven to 425°F

Roll out the dough onto a lightly floured or cornmeal work surface into a 10-by-13-inch rectangle.

In a large skillet over medium heat, melt the butter with the olive oil. Add the onions and cook, stirring frequently, until softened and lightly browned, about 10 minutes. Add the thyme, sugar, and salt and pepper to taste, reduce the heat to low, and cook, stirring frequently, until the onions are soft and caramelized, about 20 minutes.

Spread the onion mixture evenly over the dough. Sprinkle with the cheeses, cut into small squares with a pizza wheel, and bake until the crust is golden and the cheese is bubbling, about 20 minutes. Transfer to a wire rack and let cool a bit on the pan. Serve warm or at room temperature with Amberhill Secret Red Blend.

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