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• Balsamic caramelized onion and blue cheese pizza

This recipe is my adaptation of a vegetarian pizza from a pizzeria in Providence, near Brown University. I loved it so much, I wanted to develop my own version. For the blue cheese, I've used Gorgonzola Dolce to great result, but our cheesemonger was out of that this weekend, so I asked for a recommendation, and bought Windsor Blue, from New Zealand. You want a buttery and slightly sweet blue. As with my Iron Skillet Pizza, I make the dough a day before and let it proof overnight in the fridge, for better flavor and texture. This dough recipe is different, however, because I bake the pizza differently--on a pizza stone instead of in an iron skillet. I want this dough to be light and crunchy-crisp. I forget where I first saw the idea to use parchment paper between the crust and the stone, but I love it. It's neater and easier than using corn meal, and it keeps fats (cheese, fat from animal protein, oil, etc.) from baking onto the stone. I think somehow it does a better job crisping the crust, but I have no idea why. Paging Harold McGee! This crust is versatile; it's good with meaty pies and vegetarian, and the crust itself is vegan. I also use this recipe for grilled pizza. I've been working for years to find a crust recipe I really love; this is it.

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