We love grilling pizzas and it is much easier than it seems. Use your preferred pizza dough – we usually use a roll of refrigerated dough or a Trader Joe’s dough ball. If making gluten-free pizza, Bob’s Red Mill dough mix is really good, though delicate to work with (be patient). If you MUST have meat on your pizza, feel free to add some cooked, shredded chicken. Since this isn’t a “saucy” pizza, you may find it more like a flatbread. Either way, it’s good.
Grilled Caramelized Onion with Blue Cheese
Pizza dough; use your favorite
2 T. olive oil
2-3 medium onions, halved and thinly sliced
1/4 t. sugar
1/4 t. salt
1/2 T. balsamic vinegar
1/2 t. dried thyme
cornmeal for sprinkling pizza peel or baking sheet
3-4 ounces blue cheese (research gluten-free brands if you are avoiding gluten)
1/4 cup chopped walnuts, optional
Oil grill grates and heat to medium. Heat oil in a medium skillet at medium high heat. Add onions, sugar, salt and cook for about 5 minutes. Reduce heat to medium and cook until deeply brown- about 15 minutes. Stir in vinegar, cook for 1 minute. Remove pan from heat, stir in thyme and pepper and cool the onions. Set all the topping near the grill, as you will add your topping once one side of the pizza is cooked.
While onions are cooking, prepare dough according to directions if using a mix. Sprinkle flour or cornmeal on counter, pizza peel, or baking sheet and roll dough into 2 smaller pizzas, as they are easier to handle than one large pizza. Don’t roll too thin or it will be too hard to transport onto the grill. If not already on a peel or baking sheet, transfer dough to one and put pizzas directly on the grill and close the lid. Once the dough is golden brown on that side, carefully flip pizzas and turn heat to low. Working quickly, spoon onion mixture onto the cooked side of the dough, dot the cheese over onions and top with walnuts, if using. Close lid again to allow the cheese to begin to melt. Watch the crust carefully as it will brown quickly. Remove pizzas and let cool a couple of minutes before cutting and serving.