Serves6 (appetizer)
- Active time:30 min
- Start to finish:40 min
June 2008
Food editor Gina Marie Miraglia Eriquez picked up her technique for grilling pizza during a college visit to Al Forno, in Providence, Rhode Island. Here, she tops that irresistibly charred crust with ingredients that have a natural affinity for one another: sweet cooked-down onions, toasted walnuts, and the bite of Gorgonzola.
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6
tablespoons
extra-virgin olive oil
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1 1/4
lb
onions (2 large), halved and thinly sliced
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14 to 16
oz
pizza dough, thawed if frozen
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1/4
lb
Gorgonzola dolce, crumbled (1 cup)
-
1/2
cup
walnuts, toasted and coarsely chopped
-
1/4
cup
chopped flat-leaf parsley
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Heat 1/4 cup oil in a 12-inch heavy skillet over medium 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.
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Prepare a grill for direct-heat cooking over low charcoal (medium heat for gas); see “
Grilling Procedure.”
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Stretch dough into a roughly 12- by 10-inch rectangle on a large baking sheet and brush with 1 Tbsp oil.
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Bring dough, onions, cheese, nuts, parsley, and remaining Tbsp oil to grill area.
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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.
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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.
Cooks’ notes: - If you are making the entire menu and using a charcoal grill, the coals will need to be replenished before you grill the veal.
- If you aren’t able to grill outdoors, see our indoor method.
- Onions can be cooked 1 day ahead and chilled.
- Nuts can be toasted 1 day ahead and cooled, then kept in an airtight container at room temperature.
