Onion Polenta & Gorgonzola Pizza

Onion polenta and gorgonzola pizza skips dough entirely. A pot of polenta gets stirred thick on the stove, then spread into a square cake pan or round tart pan where it firms up into a ready-made pizza base that happens to be naturally gluten-free.

On top: three onions sliced thin and cooked down slowly in a splash of broth until they turn soft, sweet, and translucent. No oil needed if you keep the heat moderate and stir often. Garlic and fresh thyme go in at the end, then the whole onion blanket gets spread over the polenta and finished with crumbled gorgonzola. A short trip in a moderate oven melts the cheese into salty-sharp pockets against the sweet onions.

Chef Tips

• Stir the polenta constantly while it cooks. Lumps happen fast when you walk away, and scorched bottom is hard to fix.
• Spread the polenta while it is still hot and workable. Let it cool and firm up fully before the onions go on, otherwise the topping sinks into the crust.
• Slice the onions very thin and do not rush them. Rushed onions taste raw and harsh instead of sweet and mellow.
• Use a robust blue cheese like gorgonzola piccante or roquefort. A mild blue disappears under the onions and the whole dish tastes of nothing.

Variations

• Swap gorgonzola for goat cheese or feta for a gentler, tangier finish.
• Add a handful of fresh arugula and a drizzle of balsamic after baking.
• Stir grated parmesan into the hot polenta for a richer crust.