Recipe by Chef mariajane
Gourmet isn't a new concept, it's been around for a long time, but what I like the best about it is the often-thin crusts and unique toppings. It can be a a bit pricey, it's very easy to recreate at home using fresh local ingredients. The BBQ is the greatest place forthe pizza that I have, I just love griling the flatbreads, and making the pizzas, have fun with your adventures in making Gourmet Pizza!!
- 6 tablespoons extra virgin olive oil
- 1 1⁄4 lbs onions (2 large)
- 14 -16 ounces pizza dough, thawed, if frozen
- 1⁄4 lb gorgonzola, dolce crumbled (1cup)
- 1⁄2 cup walnuts, toasted and coarsely chopped
- 1⁄4 cup flat leaf parsley, chopped
Directions See How It's Made
- Heat 1/4 cup oil in a 12-inch heavy skillet over medium-low heat until it shimmers, then cook onions with 1/2 teaspoons salt and 1/4 teaspoons pepper, covered, stirring occasionally, until golden, 15-20 minutes. Transfer to a small bowl, and keep warm, covered.
- Prepare a grill for direct heat cooking over low charcoal (medium-heat for propane).
- Stretch dough into a roughly 12 x 10 inch rectangle on a large baking sheet and brush with 1 tablespoons oil.
- Bring doughm onions, cheese, nuts, parsley, and remaining tablespoons oil to grill area.
- Oil grill rack, then put dough, oiled side down, on grill and brush top with remaining tablespoons oil. Grill, covered, until underside is golden brown 1 1/2 - 3 minutes.
- 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 on to 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.