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Active Time
30 min
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Total Time
40 min
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.
Ingredients
Makes 6 (appetizer) servings
Step 1
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.
Step 2
Prepare a grill for direct-heat cooking over low charcoal (medium heat for gas).
Step 3
Stretch dough into a roughly 12- by 10-inch rectangle on a large baking sheet and brush with 1 Tbsp oil.
Step 4
Bring dough, onions, cheese, nuts, parsley, and remaining Tbsp oil to grill area.
Step 5
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.
Step 6
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.
·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, visit gourmet.com for an 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.
How would you rate Caramelized-Onion and Gorgonzola Grilled Pizza?
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Reviews (17)
Back to TopI guess Gorgonzola is an acquired taste... It was beautiful, but ended up in the garbage.. Cheese was too strong.
BamaNana8
Alabama
8/31/2014
我只是偶然发现这个食谱day and haven't actually made it as written, so I'm not going to review it. But recently I made a grilled pizza that was very similar, and it was yummy! The grilling technique is the same, and as in this recipe, I used grilled onions as the "sauce" but I laid thin slices of prosciutto over the onions before sprinkling with blue cheese. I used Point Reyes Blue, a very good local cheese that I can buy in large wedges at Costco. Maytag Blue would be a good substitute. After I took it off the grill, I sprinkled baby arugula over the top before serving. I'm going to make this same pizza this weekend and I think I'll add the walnuts, which sound like a great addition. I also like the idea of caramelized pears, which would go well with the prosciutto, so I may try that at some point too. One thing I've discovered through trial and error with grilling pizza is to not have the grill too hot. I have a gas grill, and I set it at medium low to low, aiming for a temperature of 500-600 degrees. Any hotter and the bottom of the dough will burn before the toppings melt.
debbieoliver
SF Bay Area
8/22/2014
This was a delicious combination of flavors! I carmelized pear slices as well and arranged them on top with the other ingredients. Next time I make it, I will use larger onions and a bit more cheese. Also, living in a high rise apartment, I don't have an outdoor grill. I used the grilling feature in my European multi convection oven. I "grilled" the oil brushed crust until it began to brown. Then removed it, flipped it over, dressed it with the toppings and "grilled" again until done. My guests asked for the recipe and my husband loved it too. Beautiful, elegant and delicious!
jdselby
Eindhoven, Netherlands
1/9/2012
I baked this instead of grilling. I bought a crust at the grocery store.I sauteed the onions. Then I put the walnuts onions and cheese on the crust and baked it in the oven on 350 until done. Easy and declicious.
Anonymous
12/20/2010
Soooo good! Always comes out amazingly crisp...and when we add some thinly sliced apples, the flavor is even better.
violetta20
6/28/2010
Ok- I made this last night and had to come back to amend my review. my pizza dough is getting so much better, and we tried grilling for the first time. big hit. but this combo of toppings was NOT the way I remembered. I must have had a lot of wine that night. It just didn't work at all... and I wished I had just made a margharita as I couldn't finish some of the slices, which was a waste of otherwise good pizza.
helgatheviking
5/28/2010
glad i found this again... i had forgotten its name even though i kept talking about how much i liked it. the combination of toppings is superb. unfortunately i biffed the grilling big time and so we had to scrape everything off and have a salad. but now my dough is vastly improved (google jeff varasano's pizza recipe) and so on my next batch i will be making this one again.
helgatheviking
5/18/2010
This worked great in a conventional oven -- bottom third at 500F for about 10 minutes. Followed the recipe exactly, except I didn't oil the crust. I did add extra pepper to the onion mixture. May try it with pear or apple next time, as one of the other cooks suggested.
KateCinOH
3/28/2009
we always grill our pizza. The gas grill is much easier as far as temperature control, and flipping the crust, which if you're really adept you can use a pizza peel. I loved this topping combination, and we even thinly sliced some fuji apples that we had on hand.
kislone
Chicago
2/15/2009
This was pretty good. I bought a pizza crust and had to bake due to bad weather. Gorganzola and caramelized onions are a great combination. Next time, I will try grilling it.
BillyIdolGetsIt
Washington, DC
1/9/2009
I used refrigerated pizza dough and had a lot of problems with the dough being too warm and sticky and kind of melting on the grill. any suggestions for this? even with my dough dilemma the pizza (or more like flatbread) still turned out excellent!
Anonymous
Chicago, IL
7/17/2008
I love this combination, everyone thought it was super yummy! I added thinly sliced pears for a little balance.
melmere
6/19/2008
Very good, used purple onions with a little brown sugar and added some left over chicken.
chefche
Salt Lake City
6/18/2008
Made this last night to rave reviews. My coals were a bit too hot. Will probably use the gas grill next time for easier temperature control. Can't wait to try it again.
tsj
Walla Walla, WA
6/2/2008
Total flavor snooze. Maybe my gorgonzola was too "dolce" but it required every manner of tabletop additive-- oregano, smokey salt... it needed something else but I don't think we hit on it. No seconds were had.
Anonymous
6/1/2008
