Preheat your oven (with a pizza stone) to 500°F.
Spread cornmeal on a 16 x 16 sheet of parchment paper, and roll pizza out 'freeform', don't worry about a perfect circle.
Brush pizza dough with 1 tablespoon of the olive oil and let rest.
Caramelize the onion slices in a little olive oil until almost golden brown, set aside.
Place caramelized onion slices on pizza. Lightly top with mozzarella, rosemary, gorgonzola and parmigiano reggiano. Add freshly ground pepper to taste. Drizzle pizza with remaining olive oil.
Slide pizza peel under parchment paper and slide onto your oven's pizza stone (you can leave parchment paper in oven as well, makes for easy removal of the pizza).
Bake at 500°F for approximately 10-12 minutes until bubbling and lightly browned.
Slice and serve with a glass of your favorite Cavit Pinot Grigio!
