Just reading the recipe name “Caramelized-Onion and Gorgonzola Grilled Pizza” makes me shudder with anticipation.
You might knit your brow when confronted with the concept of grilled pizza, but it’s not only possible, but delicious — and FAST.
If you make it, be warned that grilled pizza is kind of like a stir fry in that you have to have everything ready before you start grilling, and stand there without distraction, tools in hand, because crust will go from charred to burnt in a matter of seconds.
The best — and most time-consuming — part of this recipe is the caramelized onions. Yes, they take at least 20 minutes, but if you’ve never done that, trust that it’s worth every second. Their rich, roasted flavor makes everything better: A charred crust, warm beer, a bad day, everything.
If you want to know more about them, read the July 25, (Wednesday’s) Loaves & Dishes column, about CARAMELIZED-POBLANO-CHILE-AND-ONION DIP.
To pair that smoky loveliness with tangy Gorgonzola is simply brilliant. I’m so glad I thought of it — while reading a strikingly similar (the actual) recipe on www.gourmet.com.

Thanks to everyone who entered the drawing for “Fine Cooking Italian.” The winner is Jill C. Luden. I’ll pop it in the mail today.

If you are not Jill C. Luden, you are eligible to enter the drawing for “Fine Cooking Comfort Food: 200 Delicious Recipes for Soul-Warming Meals.” It’s another keeper from the people at Fine Cooking magazine.
Word to the wise: The book is for cooks who like a challenge.
To enter, send an e-mail to jennie.geisler@timesnews.com , including your NAME, MAILING ADDRESS, and TITLE OF THE BOOK you want. I’ll pick a name next Wednesday.

I do want to use this space to let you know I left an ingredient out of my recipe for Raspberry-Chocolate Bars in this morning’s paper. It’s a 14-ounce can fat-free sweetened condensed milk. The link above will send you to the corrected version

For those of you just here for the food, here’s the simplest recipe I could find in “Comfort Food.” (Most of them are at least twice as long, and I’m too lazy to type them in.)

SHELLS WITH GORGONZOLA
Kosher salt
8 ounces (1/2 pound) medium pasta shells
1/2 cup heavy cream
1 tablespoon dry sherry, optional
6 ounces Gorgonzola cheese
Freshly ground black pepper
1 slice stale bread, chopped coarsely
1/4 cup chopped toasted walnuts
1. Bring a large pot of salted water to a boil, add pasta and cook until just tender following the package directions.
2. Meanwhile, combine the cream, sherry (if using) and 5 ounces of Gorgonzola in a medium saucepan and stir constantly over low heat until the cheese is almost melted, about 5 minutes.
Drain the pasta when done, return it to its pot, and add the cheese sauce.
3. Stir over medium-low heat until the sauce thickens slightly, about 2 minutes. Add pepper to taste. Pour the mixture into a shallow baking dish. Combine the breadcrumbs and nuts and sprinkle the topping over the pasta. Dot with the remaining 1 ounce Gorgonzola.
4. If you like, brown the casserole under a broiler very close to the flame until crunchy and browned, 2 minutes.
– “Fine Cooking Comfort Food”