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6 tbs extra-virgin olive oil

2 large onions, thinly sliced

14-16 oz pizza dough

1 cup Gorgonzola, crumbled

1/2 cup walnuts, toasted and coarsely chopped

1/4 cup chopped flat-leaf parsley

Preparation:

Heat 1/4 cup oil in skillet over medium-low heat until it shimmers, cook onions with salt and pepper, stirring occasionally, until golden. Transfer to a small bowl and covered.

Prepare a grill for direct-heat cooking over low charcoal (medium heat for gas). Stretch dough into a roughly 12- by 10-inch rectangle on a large baking sheet and brush with 1 Tbsp oil. Bring dough, onions, cheese, nuts, parsley, and remaining Tbsp oil to grill area.

Oil grill rack, then put dough, oiled side down, on grill and brush top with remaining Tbsp oil. Grill, covered, until underside is golden brown, 1 1/2 to 3 minutes. Using tongs, return crust to baking sheet, turning crust over (grilled side up). Sprinkle evenly with onions, cheese, nuts, and parsley. Slide pizza from sheet onto grill and grill, covered, until underside is golden brown and cheese is partially melted, about 3 minutes. Transfer to a cutting board and cut into pieces.

Wine Pairing: 2006 Wahluke Cabernet

Five years of Cabernet Sauvignon

03, 04, 05, 06, and 07

($295 value!)