Former pastry chef Ellen Arpino started making her own pizza at home after moving to an area that didn’t have a decent pizzeria. “One night, I made caramelized onions and sautéed mushrooms, and thought some Gorgonzola would make a perfect white-style pizza. The arugula took the place of my usual spinach, since I had just picked some from the garden. The balsamic glaze was a whim that worked out nicely,” she says. This recipe was awarded “runner up” in VT’s 2014 Reader Recipe Contest.
1. Heat 3 Tbs. oil in large skillet over medium-high heat. Reduce heat to medium, add onions, and sauté 10 minutes. Sprinkle with salt (if desired), reduce heat to medium-low, and cook 20 minutes, or until onions brown, adding 2 Tbs. water if necessary. Transfer onions to bowl; set aside. 2. Rinse out skillet, add 2 Tbs. oil, and heat over medium-high heat. Add mushrooms, and sauté 5 to 7 minutes. Transfer to bowl, and set aside. 3. Bring vinegar and maple syrup to a simmer in small saucepan over medium-low heat. Simmer 15 minutes, or until reduced by half. Set aside to cool. 4. Rub pizza dough with 1 Tbs. oil, and let stand at room temperature 30 minutes. 5. Preheat oven to 450°F. Roll out dough, and transfer to baking sheet. 6. Combine garlic and 2 Tbs. oil, and brush over dough. Sprinkle with thyme. Bake 10 minutes, or until golden. 7. Top pizza with onions, mushrooms, and pea-size chunks of Gorgonzola. 8. Toss arugula with remaining 2 tsp. oil, and spread over pizza. Return pizza to oven, and bake 10 minutes. Drizzle with balsamic glaze.