Roasted-Onion Tart with Maytag Blue Cheese

Ingredients

• 3 tablespoons balsamic vinegar 
• 0.5 teaspoon pepper black freshly ground
• 1 tablespoon butter melted
• 2.5 ounces cheese blue crumbled
• 0.3 teaspoon thyme dried
• 1 tablespoon parsley fresh chopped
• 10 large garlic clove peeled halved
• 2 teaspoons honey 
• 0.3 teaspoon kosher salt 
• 10 ounce pizza dough refrigerated canned
• 0.5 pound shallots peeled halved
• 1 medium onion sweet peeled
• 1 tablespoon cornmeal yellow

Equipment

• bowl
• baking sheet
• baking paper
• oven
• wire rack
• baking pan

Directions

1. Preheat oven to 42
2. Cut onion into 8 wedges, leaving root intact.
3. Place onion wedges, shallots, and garlic in a 13 x 9-inch baking dish.
4. Combine balsamic vinegar, butter, honey, and thyme in a small bowl, and drizzle over onion mixture, tossing to coat.
5. Bake at 425 for 30 minutes or until tender, stirring occasionally.
6. Line a baking sheet with parchment paper, and secure with masking tape.
7. Sprinkle paper with cornmeal. Unroll dough onto paper; let stand 5 minutes. Pat dough into a 14 x 12-inch rectangle. Arrange onion mixture over dough, leaving a 1-inch border.
8. Sprinkle evenly with salt and pepper. Fold edges of the dough over onion mixture (dough will not completely cover onion mixture).
9. Sprinkle with cheese.
10. Bake at 425 for 15 minutes or until lightly browned. Cool on baking sheet 10 minutes on a wire rack.
11. Sprinkle with parsley.