This pizza has the best of both worlds, savory and sweet with a crunch from the toasted walnuts, pour yourself a glass of wine and sit out on the terrace as you enjoy this wine country inspired pie.
Add all the dry ingredients plus the olive oil in a stand mixer fitted with the dough hook and while running at low speed add the water and work up the speed to medium until the dough has gathered from the edges of the work bowl to form a ball
If the dough is too sticky add a bit of flour, if too dry, add a bit of water. You want to be able to hand the dough into a smooth large ball shape
Place the dough into a bowl prepped with cooking spray or olive oil, cover with plastic wrap and set on the counter in a warm place for one hour
Take the plastic off and punch the dough a few times and reshape it into a ball again and let rise for another 10 minutes.
This dough will work in a 12 or 14 inch skillet, I had a 12 inch skillet and it made a deep dish style crust.
While the dough is rising, heat the butter and 1 tbsp. olive oil in a skillet over medium high heat; add the onions, salt, pepper and pepper flakes, saute stirring occasionally for 7 minutes
Turn the heat to medium; add the balsamic vinegar and brown sugar, stirring occasionally for 15 minutes, set aside to cool
Preheat the oven to 475 degrees and position the rack to about one shelf up from the middle of the oven
Turn the dough out onto a floured service and roll the dough out in a circle to 12 or 14 inch size
Brush the bottom and sides of a cat iron skillet with 1 tbsp olive oil
Place the dough into the skillet and press down on the bottom and a bit up the sides of the skillet, turning the edges under like a pie, I had a 12 inch skillet, so mine was like a deep dish when cooked
Brush the top of the dough with 1 tbsp of olive oil and sprinkle the thyme and sage over the surface, followed by the onions, Gorgonzola and the grapes.
Sprinkle the top with a pinch of salt and pepper
Place the cast iron pizza on the stove-top over medium/high heat until the bottom of the pizza starts to get golden brown, this took about 5 minutes, lift the edges with a spatula to peek at the bottom to make sure.
Place in the preheated oven for 10 to 15 minutes or until golden brown, mine took exactly 15 minutes
Take out of the oven and sprinkle the toasted walnuts evenly over the top and let the pizza rest for 10 minutes before taking out of the skillet and cutting on a cutting board, serves 4