Recipe: Grilled pizza with figs, goat cheese and caramelized onions
Making grilled pizza is a cinch. The only trick is disciplining yourself to gather your "mise en place," a French culinary phrase that means to assemble all of your ingredients prior to cooking. This organization is especially important for quick assembly as the pizza grills.
Yield: 1 pizza (approx. 6-8 pieces)
Cost: approx. $10
Time to thaw frozen dough: Overnight, refrigerated, or 3 hours at room temperature
Pizza dough rest time: 20 minutes
Time to caramelize onions: 45 minutes
Active time: 20 minutes
- 1 tablespoon unsalted butter
- 1 large red onion, thinly sliced
- 1 tablespoon sugar
- 1 pizza dough ball, freshly made or purchased (thawed if frozen)
- 1 tablespoon balsamic vinegar
- 1 tablespoon extra virgin olive oil plus extra for brushing on pizza, if desired
- 1 teaspoon honey
- 1/2 teaspoon finely chopped fresh rosemary
- 3/4 to 1 pound fresh figs, remove stem ends, gently wash, then thinly slice
- 5-6 ounces plain goat cheese log, thinly sliced*
* I use unflavored dental floss to thinly slice softened goat cheese logs.
1. In a large sauté pan, melt butter over low heat. Place onions in melted butter and sprinkle with sugar. Sauté onions until golden brown and caramelized, about 30-45 minutes, occasionally stirring. (If desired, adjust heat slightly higher to caramelize onions faster, stirring often and carefully monitoring so they don't burn.) Reserve in a bowl.
2. On a large cutting board lightly dusted with flour, prepare and stretch the thawed dough. Following package instructions, after dough “rests” about 20 minutes, stretch into a large 10-12-inch oval, circle, or rectangle. (I prefer a thin crust, so I stretch it thin—slightly transparent in the center. You may also lightly brush both sides of dough with olive oil at this point, if you enjoy a rich-flavored crust.) ?
3. Clean and oil grill grates. If you are using a gas grill, turn one side to low and keep the other side on medium-high. If you are using a charcoal grill, build the coals higher on one side so that there is a hot side and a cooler side.?
4. Whisk together balsamic vinegar, olive oil, honey and rosemary. Place into a small bowl. (You may also want to locate a grilling brush for last-minute vinaigrette brushing at this time.)
5. Place sliced figs on a large plate or on a baking sheet. Place sliced goat cheese on a large plate or baking sheet. Place vinaigrette, figs and goat cheese in an area close to your grill for easy, last-minute assembly.
6. Gently lift the dough by the edges and drape it on the medium-hot side of the grill. Grill pizza until golden brown on bottom side, about 3-5 minutes depending on heat of the flame. You may need to move the pizza around for even grilling. ?
7. Using tongs, flip the crust over and move crust to the cooler section of the grill. Immediately brush the grilled side of the dough (that is now facing up) with vinaigrette, divide and spread onions over pizza, then decorate with the figs and cheese. Close the grill cover and allow cheese to melt, 2-4 minutes. With a large spatula and guiding hand, remove cooked pizza from grill. Let sit a minute or two, then slice.
This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on Oct. 14, 2010.