Pizza topped with caramelized onions, crumbled Stilton cheese and fresh rosemary -- a pizza with sophisticated taste.

Pizza with Stilton and Caramelized Onions

3 tablespoons olive oil - divided use

1 large garlic clove, minced

1 tablespoon butter

1 very large (or 2 medium) onions, peeled and thinly sliced

2 1/4 cups dry white wine - divided use

1/2 cup sherry wine vinegar

2 tablespoons granulated sugar

1 (12-inch in diameter) baked pizza crust

3 ounces Stilton cheese, crumbled

2 teaspoons fresh rosemary, minced

1. Preliminaries: Fifteen minutes before baking, adjust oven rack to middle position and preheat oven to 350°F (175°C).
2. Combine 2 tablespoons olive oil and garlic in a small bowl; set aside.
3. Melt butter with 1 tablespoon oil in a large Dutch oven or skillet on medium-high heat. Add onion, 3/4 cup wine, vinegar and sugar. Boil until almost all liquid evaporates, stirring often, about 10 minutes. Add 1 cup more wine, 1/2 cup at a time, boiling until liquid evaporates after each addition. Add 1/2 cup wine, and cook until onions are brown and mixture is syrupy, stirring often, about 5 minutes. Season with salt and pepper.
4. Brush crust with garlic oil. Cut into squares or diamonds approximately 2-inches each. Arrange on large baking sheet. Divide onion mixture on top. Top with crumbled cheese and rosemary.
5. Bake until cheese melts and crust is crispy, about 12 minutes.

Yield: 10 servings.