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Homemade Pizza with Caramelized Onions, Blue Cheese and Thyme

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Homemade Pizza with Caramelized Onions, Blue Cheese and Thyme

By Jerry James Stone, Planet Green

It’s no secret, we love pizza. In fact, Americans eat 350 slices of pizza every second! But now there’s a reason to eat a lot more. You won’t need any fancy Italian flour or your oven to reach 950 degrees. Heck, you don’t even need a pizza stone. You just need to love pizza.

This recipe was created by Kevin Schuder, Executive Chef at Yield Wine Bar, to pair with a bottle of Valeriano from our featured green wine maker Jacuzzi Family Vineyards. Valeriano is like a big bloody steak (and this is coming from a vegetarian!). It’s bold, structured and tannic with flavors of summer cherries, currants and leather. But it’s also quite balanced, so it pairs nicely with food. But you’re going to need a strong dish like this pizza to stand next to the Valeriano.

The best part of a homemade pizza is that it can be a bit messy. It doesn’t have to be a perfect circle. Mine have ranged from oval-shaped to hexagons. Circles are for quitters!

Next: Pizza Dough

(Photos by: Kevin Schuder)

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Samantha, selected from Planet Green

Planet Green is the multi-platform media destination devoted to the environment and dedicated to helping people understand how humans impact the planet and how to live a more environmentally sustainable lifestyle. Its two robust websites, PlanetGreen.com and TreeHugger.com, offer original, inspiring, and entertaining content related to how we can evolve to live a better, brighter future. Planet Green is a division of Discovery Communications.

50 comments

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5:58AM PDT on Oct 1, 2013

Thank you for sharing.

10:37AM PDT on Sep 8, 2013

Sounds delicious must try it,thanks for sharing

11:44AM PDT on Oct 13, 2012

Yum. Thanks.

10:30PM PDT on Oct 2, 2012

glorious pizza and this one more so!

11:51AM PDT on Oct 2, 2012

Looks interesting.

8:16AM PDT on Aug 23, 2012

izgleda odlično

10:55AM PDT on Jun 24, 2012

Thanks for the recipe.

4:22PM PST on Feb 23, 2012

Thanks for sharing.

10:27AM PST on Feb 23, 2012

Interesting article, thank you!

10:26AM PST on Feb 23, 2012

Interesting article, thank you!

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