THIN-CRUST WHOLE-WHEAT PIZZA WITH ONION AND BLUE CHEESE
Some baking stones, especially thinner ones, can crack under the intense heat of the broiler. Our recommended stone, by Old Stone Oven, is fine if you’re using this technique. If you use another stone, you might want to check the manufacturer’s website.
Bring 1 onion, sliced 1 inch thick, 1½ cups water, ¾ cup red wine, 3 tablespoons sugar, and ¼ teaspoon salt to simmer over medium-high heat in 10-inch skillet. Reduce heat to medium and simmer, stirring often, until liquid evaporates and onion is crisp-tender, about 30 minutes. Stir in 2 teaspoons red wine vinegar, transfer to bowl, and let cool completely before using. (Onion mixture can be refrigerated, covered, for up to 2 days.) Substitute onion mixture for garlic oil. In step 5, omit Pecorino Romano, mozzarella, ricotta, and basil. Using back of spoon, spread ⅓ cup crème fraîche over surface of dough, leaving ¼-inch border around edge. Sprinkle half of onion mixture evenly over each pizza, followed by ½ cup walnuts and ½ cup crumbled blue cheese, before baking. Let each pizza rest for 5 minutes, top each with 2 tablespoons shredded basil, slice, and serve.