Grill Like an Italian with Colavita: Caramelized Onion, Balsamic Glace, and Gorgonzola Pizza
Recipe Type: Main
Cuisine: Italian-Inspired
Serves: 2, 12-inch pizzas
Slightly charred, this grilled pizza with caramelized onions, sun-dried tomatoes, and walnuts is a culinary delight.
  • 2½ cups warm water
Pizza Dough
  • 1 tablespoon instant yeast
  • ¼ cup honey
  • 1 tablespoon Colavita Extra Virgin Olive Oil
  • 1 tablespoon salt
  • 2 ½ cups Colavita Farina Di Grano Tenero flour (you may need to use more depending on how sticky the dough is)
  • 2 ½ cups whole wheat flour
Caramelized Onions
  • 2 tablespoons Colavita Roasted Garlic Extra Virgin Olive Oil
  • 3 sweet onions, sliced thickly (about 5-6 slices per onion)
  • 1 teaspoon kosher salt
  • freshly ground black pepper
  • 2 Tablespoons sugar
  • ½ cup Colavita Chardonnay Balsamic White Wine Vinegar
  • ¼ cup Gorgonzola, crumbled
  • ¼ cup chopped Colavita Sun Dried Tomatoes
  • ⅛ cup chopped walnuts
  • 1 tablespoon Colavita Balsamic Glace, for drizzling
  • ¼ cup Italian parsley, chopped, for garnish
Pizza Dough
  1. In the bowl of an electric stand mixer fitted with the dough hook (or in a large bowl), combine the water, yeast, honey, oil and salt. Gradually add the flour until a soft dough is formed. Knead for 5-7 minutes.
  2. Transfer the dough to a large bowl lightly greased with cooking spray. Spray the top of the dough with a light coating of cooking spray and cover with plastic wrap. Refrigerate for 8-24 hours.
  3. Remove the dough from the refrigerator at least 2 hours prior to making the pizzas. It should be at room temperature.
Caramelized Onions
  1. Heat oil in a large skillet over medium-low heat. Add the onions and season with salt & pepper.
  2. Once onions are cooked down slightly add the sugar and stir to combine. Add balsamic and stir once more. Reduce heat to low and slowly cook onions, stirring every now and then, for an hour or so.
Grilling the Pizza:
  1. Preheat your outdoor grill to medium heat for about 10-15 minutes.
  2. While the grill preheats, grease a large baking sheet and press each piece of dough into a oval shape. Lightly brush the top of your dough with olive oil (or spray with cooking spray).
  3. Grab two opposite edges of the dough and flip it onto your hot grill. Close the grill and let the dough cook for 2-4 minutes. The dough is ready to flip when bubbling slightly and grill marks have formed on the underside.
  4. Using a pair of tongs, or large spatula, flip the dough over, so your grill marks are on top. Add your toppings – Spread on the caramelized onions, top with crumbled gorgonzola, sun dried tomatoes and chopped walnuts. Close the grill and let cook for an additional 2-3 minutes, until the cheese is melted. Take care to keep a close eye on the pizza so that it does not burn.
  5. Remove your pizza to a cutting board using tongs or a large spatula. Let rest for a couple of minutes. Sprinkle on the chopped parsley and balsamic glace, then slice and serve.
Recipe by Honest Cooking at