Caramelized Balsamic Onion and Gruyere Pizza

Begin by preparing the onions. Heat the vegetable oil in a large skillet over medium heat for 2 minutes. Add the onions, salt, and pepper and cook, stirring occasionally, for 20 minutes until onions are soft. Add the sugar and reduce the heat to medium-low. Cook the onions, stirring frequently, for 10 minutes. Add the balsamic vinegar and reduce the heat to low. Continue cooking the onions, stirring occasionally, for 1 hour until they are very soft and dry. Set aside. Preheat oven to 500 ºF. Roll out the prepared pizza dough on a lightly floured surface until it is roughly 1/4-inch thick. Invert a cookie sheet and sprinkle it liberally with cornmeal. Transfer dough to cornmeal-dusted sheet tray. (See Kelly's Notes.) Combine the olive oil and garlic and brush it over the dough, leaving a 1/2-inch border along the edges. Top it with half of the shredded gruyere, then sprinkle on the prepared balsamic onions and top with the remaining cheese. Bake pizza for 10 to 12 minutes, rotating half-way through, until crust is fully baked and golden brown. Garnish with chopped chives, slice and serve.