Grilled Caramelized Onion Gorgonzola Pizza

Category: grilling, pizza | Difficulty: easy

You know how much I love making pizza! This one is so good too on the grill! Sometimes when I don't have pizza dough to put on the stone, I just buy some pita bread for the grill, it gives the bread such a nice taste, you can buy pita bread right out of my store, here. So, that's a quick solution if you want an alternative.

Can you believe how good this looks? I had never thought seriously about grilling pizza a lot before. I normally would use my pizza stone in the oven, but I did try grilling a pizza with some simple toppings and boy I couldn't make up my mind if I preferred the stone baking better than the grilled pizza! What's your choice? Try this recipe.

Ingredients:
6 tbsp. extra-virgin olive oil, divided
1-1/4 lbs. onions (2 large), halved lengthwise and thinly sliced; I like Vidalias the best!
14 to 16 ounces pizza dough, thawed if frozen
1/4 lb. Gorgonzola dolce, crumbled (1 cup)
1/2 c. walnuts, toasted and coarsely chopped, I left this out on my piece cause I don't like nuts!
1/4 c. chopped flat-leaf parsley

Preparation:
Heat 1/4 cup oil in a 12-inch heavy skillet over medium-low heat until it shimmers, then cook onions with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, until golden, 15 to 20 minutes. Transfer to a small bowl and keep warm, covered.

Prepare a grill for direct-heat cooking over low charcoal (medium heat for gas). Stretch dough into a roughly 12- by 10-inch rectangle on a large baking sheet and brush with 1 tablespoon oil.

Bring dough, onions, cheese, nuts, parsley, and remaining tablespoon oil to grill area. Oil grill rack, then put dough, oiled side down, on grill and brush top with remaining Tbsp oil. Grill, covered, until underside is golden brown, 1-1/2 to 3 minutes.

Using tongs, return crust to baking sheet, turning crust over (grilled side up). Sprinkle evenly with onions, cheese, nuts, and parsley. Slide pizza from sheet onto grill and grill, covered, until underside is golden brown and cheese is partially melted, about 3 minutes. Transfer to a cutting board and cut into pieces.

Note: Onions can be cooked 1 day ahead and chilled. Nuts can be toasted one day ahead and cooled, then kept in an airtight container at room temperature.

Inspired by gourmet.com