Monday, January 31, 2011

Caramelized Onion, Walnut & Gorgonzola Grilled Pizza

6 T extra virgin olive oil, divided
1 1/4 pounds onions (2 large), halved lengthwise and thinly sliced

14 to 16 ounce pizza dough, thawed if frozen

1/4 pound Gorgonzola dolce, crumbled (1 cup)
1/2 cup walnuts, toasted and coarsely chopped
1/4 cup chopped flatleaf parsley

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

* * * * * * *

Preparing the pizza:
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 tablespoon oil. G rill, 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. Cut and serve.


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