pizza with caramelized onions, gorgonzola and pecans

Makes 2

Make the dough the night before and let it rise overnight in the fridge. Cook your onions on another day and throw the whole thing together the following night. With a little planning, it’s totally doable and even more so, you’ll be rested in time for dinner to provide your companions with your usual wit and sparkle.

ingredients

Pizza Dough:
2 1/4 teaspoons active dry yeast (a 1/4-ounce package)
1/2 cup warm water (105 to 115°F)
1 1/2 all-purpose flour (set aside another 1/4 cup in case you need to work in a bit more)
1 large egg
1 tbsp olive oil
1 1/2 tsp salt
Pizza Topping:
1/4 cup olive oil
1 1/2 teaspoons salt, divided
4 large yellow onions, halved and thinly sliced
2 tbsp Dijon mustard
3-4 tbsp gorgonzola cheese
handful of pecans, finely chopped
1 tsp fresh thyme leaves