Caramelized Onion Balsamic and Gorgonzola Pizza
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January 15, 2017Caramelized Onion Balsamic and Gorgonzola Pizza
Slightly charred, this grilled pizza with caramelized onions, sun-dried tomatoes, and walnuts is a culinary delight.
Ingredients
Directions
In the bowl of an electric stand mixer fitted with the dough hook (or in a large bowl), combine the water, yeast, honey, oil and salt. Gradually add the flour until a soft dough is formed. Knead for 5-7 minutes.
Transfer the dough to a large bowl lightly greased with cooking spray. Spray the top of the dough with a light coating of cooking spray and cover with plastic wrap. Refrigerate for 8-24 hours.
Remove the dough from the refrigerator at least 2 hours prior to making the pizzas. It should be at room temperature.
Heat oil in a large skillet over medium-low heat. Add the onions and season with salt & pepper.
Once onions are cooked down slightly add the sugar and stir to combine. Add balsamic and stir once more. Reduce heat to low and slowly cook onions, stirring every now and then, for an hour or so.
Preheat your outdoor grill to medium heat for about 10-15 minutes.
While the grill preheats, grease a large baking sheet and press each piece of dough into a oval shape. Lightly brush the top of your dough with olive oil (or spray with cooking spray).
Grab two opposite edges of the dough and flip it onto your hot grill. Close the grill and let the dough cook for 2-4 minutes. The dough is ready to flip when bubbling slightly and grill marks have formed on the underside.
Using a pair of tongs, or large spatula, flip the dough over, so your grill marks are on top. Add your toppings – Spread on the caramelized onions, top with crumbled gorgonzola, sun dried tomatoes and chopped walnuts. Close the grill and let cook for an additional 2-3 minutes, until the cheese is melted. Take care to keep a close eye on the pizza so that it does not burn.
Remove your pizza to a cutting board using tongs or a large spatula. Let rest for a couple of minutes. Sprinkle on the chopped parsley and balsamic glace, then slice and serve.
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Ingredients
Directions
In the bowl of an electric stand mixer fitted with the dough hook (or in a large bowl), combine the water, yeast, honey, oil and salt. Gradually add the flour until a soft dough is formed. Knead for 5-7 minutes.
Transfer the dough to a large bowl lightly greased with cooking spray. Spray the top of the dough with a light coating of cooking spray and cover with plastic wrap. Refrigerate for 8-24 hours.
Remove the dough from the refrigerator at least 2 hours prior to making the pizzas. It should be at room temperature.
Heat oil in a large skillet over medium-low heat. Add the onions and season with salt & pepper.
Once onions are cooked down slightly add the sugar and stir to combine. Add balsamic and stir once more. Reduce heat to low and slowly cook onions, stirring every now and then, for an hour or so.
Preheat your outdoor grill to medium heat for about 10-15 minutes.
While the grill preheats, grease a large baking sheet and press each piece of dough into a oval shape. Lightly brush the top of your dough with olive oil (or spray with cooking spray).
Grab two opposite edges of the dough and flip it onto your hot grill. Close the grill and let the dough cook for 2-4 minutes. The dough is ready to flip when bubbling slightly and grill marks have formed on the underside.
Using a pair of tongs, or large spatula, flip the dough over, so your grill marks are on top. Add your toppings – Spread on the caramelized onions, top with crumbled gorgonzola, sun dried tomatoes and chopped walnuts. Close the grill and let cook for an additional 2-3 minutes, until the cheese is melted. Take care to keep a close eye on the pizza so that it does not burn.
Remove your pizza to a cutting board using tongs or a large spatula. Let rest for a couple of minutes. Sprinkle on the chopped parsley and balsamic glace, then slice and serve.