• 1 1/2 tablespoons butter
• 1/4 cup, plus 2 tablespoons Partanna Extra Virgin Olive Oil
• 2 large sweet onions, such as Vidalia, thinly sliced
• 1/4 pound Galloni 14-month prosciutto, sliced thin, cut into 1 1/2-by-3-inch strips
• 1/4 pound Gorgonzola cheese, crumbled
• 2 tablespoons Aged Parmigiano-Reggiano DOP cheese, grated
• 1/4  cup walnuts, broken into large pieces
• 1 12-inch round of Pizza Dough or Gluten-Free Pizza Dough, uncooked 

 Heat butter and 1/4 cup olive oil  in a deep sauté pan over medium heat. Add the onions and cook slowly, stirring occasionally, until onions turn a golden brown, about 35 minutes. Raise heat to medium high,  stirring, for 10 minutes until onions are a deeper golden. Allow to cool to lukewarm.(Caramelized onions can be made ahead and stored in refrigerator for up to two days.)

Preheat oven as high as it will go – up to 500 degrees. Put pizza stone in oven, if using. Sprinkle the pizza round with 1 tablespoon of oil and Parmigianno-Reggiano. Spread caramelized onions over dough, allowing a 1-inch border around the edges. Drape prosciutto slices across onions. Sprinkle with crumbled Gorgonzola and walnut pieces. Drizzle 1 tablespoon olive oil over the top. Either slide the pizza onto the stone, sprinkled with cornmeal, in the oven, using a baker’s peel covered with parchment paper,  or place the pizza pan in the oven. Bake until crust is browned and cheese melted, 10-12 minutes, depending on the thickness of the dough.