Grilled Pizza with Caramelized Onions
This happy collision of ingredients and method results in a super crisp thin crust pizza topped with savory-sweet caramelized onion.
I recommend dividing your dough to make several small pizzas. These are much easier to turn on the grill than larger doughs. Stay right by the grill because these cook FAST.
Prep time: Almost instant IF (!) you prepare the dough, tomatoes, and onions ahead of time. If you're preparing all the ingredients, you'll need to start with the tomatoes the night before, or at least that morning, and 60 for the dough and 30 for the onions. (all of this is with minimal attention).
Cook time: 3-5 minutes, depending on the heat of your grill
Serves: 4 - 6 with the possibility of delicious leftovers
1 batch Whole Wheat Pizza Crust
about 4 cups Oven Dried Tomatoes
2-3 cups Caramelized Onions
about 2 cups shredded Mozzarella, or the equivalent fresh
Preheat the grill. Set the dough out and divide into 4 equal balls. Roll one ball out on a floured work surface into a circle about 9" in diameter. Repeat with the other balls of dough. Bring all ingredients out by the grill, and be ready to work fast. Place the dough on the grill and watch carefully. The dough will quickly bubble and rise. Check after 30 seconds to see if the dough is beginning to crisp on the bottom. When browned and crisp on the bottom, flip the dough with a large spatula or pizza peel. Spread 1/4 of the tomatoes, 1/4 of the cheese, then 1/4 of the onions on each crust, close the grill, and give it a minute. The pizza may be done at this point, or might require a little more time. When dough is crisp and cheese is melted, remove pizzas to cutting boards, slice and serve.
Serve with a dry red wine (Chianti is perfect) out on your flagstone terrace.
Fancy touch: Use fresh mozzarella instead of shredded mozzarella - lay slices on the dough, grill as above, and add chopped herbs just before removing from the grill.
Variation: Can easily be done in a hot oven (400 to 500)
Tip: A pizza paddle serves as a handy "spatula" for turning the dough. And be VERY careful spreading ingredients on the dough on the grill - it's hot in there!
Served up by Tod Dimmick