Recipe: Cashel Blue & Caramelized Onion Pizza

There’s no quicker way to beat the blues than to dig into a slice of pizza.

Irish pizza.

I know what you’re thinking. I thought the same thing. But, trust me – while pizza may not sound very Irish, it is, in fact, much beloved on the Emerald Isle.

They simply add a little something special, to make it their own.

Let’s zoom in for a close up, shall we?

Did you see the secret ingredient?

When you bite in, it’ll be tingly. Creamy. Almost spicy.

For cheese lover’s everywhere it is oh-so-familiar.

Blue cheese.

Cashel blue, to be exact.

This cheese has been winning awards, pretty much since the first batch, and I can see why. It’s fabulous. When its young, it is firm and crumbly (and more mild); and when it’s aged, it’s soft and creamy (and extra stinky). The one pictured above was definitely soft and creamy. And extra stinky.

So, next time you want to make a pizza Irish, simply crumble on Cashel blue cheese and bake as normal. You can find it at any good cheese counter.

I’m partial to cashel blue, caramelized onion, roasted garlic, and fresh thyme on homemade pita dough.

And I like to eat it across from Kylemore Abbey, while listening to the water gently ebb and flow, making the row boats rock ever so slightly …

Kylemore Abbey. Photo by Chris Glennon (my brother!!)

So what about you? Would you beat the blues like an Irishman?



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  1. Oh yeah. This is happening. Soon. YUM!

  2. Jessica Bennett says:

    I like making pizza with blue cheese, fontina, mozzarella, spinach, and mushrooms on pita or regular pizza dough (no sauce).

  3. Stephanie says:

    Love, love LOVE blue cheese. The stinkier the better in my opinion.

  4. I love blue cheese and I love pizza, but not together if I can avoid it. Also, I had the most awful pizza of my life in Ireland (ham and pineapple, really bad). I’d rather beat the blues with a pint of guinness, if I may choose.

  5. I had a potato and maize pizza when I was in Ireland. Chicago almost refused me at the airport…

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