1 (10 ounce) can refrigerated pizza crust
2 teaspoons plus 1/4 cup extra-virgin olive oil, divided
2 large sweet onions
Salt and pepper
1 cup crumbled gorgonzola cheese

Preheat oven to 425 degrees F.

Lightly coat a 13 x 9-inch baking pan with 1 teaspoon olive oil. Unroll dough and place in pan. Starting at center, press dough to edges of pan. Brush with 1 teaspoon olive oil. Bake crust for 8 to 10 minutes or until light golden brown.

Cut onions in half and slice thinly. Cook onions in 1/4 cup olive oil in a large skillet over medium heat, stirring often until soft and translucent (about 15 minutes). Add salt and pepper to taste. Remove from heat.

Spread onions and cheese over crust. Return crust to oven and bake 8 to 10 minutes until toppings are lightly golden. Cut into small squares and serve.

Makes 24 servings.