Caramelised Onion & Gorgonzola Pizza
Saturday, June 22, 2013
I love home made comfort food. Take away comfort food is good but when its home cooked (especially, by my mother) then it is just a zillions times better. My fiancé and I love to make home made pizzas and try different bases and toppings all of the time and when I found this amazing recipe on my favourite cooking site, gourmet.com, I just had to feature it.
The recipe comes from Gina Marie Miraglia Eriquez who picked up her technique for grilling pizza during a visit to Rhode Island. Its a whole lot of comfort, topped with sweet caramelised onions, toasted walnuts and that bite of Gorgonzola. YUM.
Recipe
Ingredients
- 6 tablespoons extra-virgin olive oil
- 1 1/4 lb onions (2 large), halved and thinly sliced
- 14 to 16 oz pizza dough, thawed if frozen
- 1/4 lb Gorgonzola dolce, crumbled (1 cup)
- 1/2 cup walnuts, toasted and coarsely chopped
- 1/4 cup chopped flat-leaf parsley
Method
- 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.
- Prepare a grill for direct-heat cooking over low charcoal (medium heat for gas); see “Grilling Procedure.”
- Stretch dough into a roughly 12- by 10-inch rectangle on a large baking sheet and brush with 1 Tbsp oil.
- Bring dough, onions, cheese, nuts, parsley, and remaining Tbsp oil to grill area.
- 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.
- 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.
And they even give you some little cooking tips:
- 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.
So, give it ago this weekend and let me know what you think - I will be.
1 comments
This looks so good! Need to try it. xx
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