PARTNER POST — Grilling season is here and it is time to explore Italian grilling with authentic ingredients from Colavita.
Slightly charred, this grilled pizza with caramelized onions, sun-dried tomatoes, and walnuts is a culinary delight.
The lovely folks at Colavita challenged me to create an Italian summer grilling recipe featuring five of their fabulous ingredients. Immediately, my mind was drawn to my favorite summer grilling meal – pizza!
Cooking pizza on the grill not only keeps your house from getting overheated in the summer, it also gives you a great crispy and flavorful crust that can only be rivaled by the stone pizza ovens found in the best of pizza restaurants. Bubbly and slightly charred and completely irresistible. 
The dough comes together easily, with little prep work. It should be soft and smooth after kneading. If it’s sticky, add some additional flour little by little until you can easily stretch the dough without leaving any sticky residue on your fingers. The Colavita Farina flour is great for this because it’s extra fine and will really help you “fine tune” your dough. After you’ve got the dough into a pliable mass, cover it with plastic wrap and let it rise overnight in the refrigerator (at least 8 hours). Before cooking, you’ll let it come back to room temperature on the counter. This helps make the dough easier to form.
While your dough is coming back to room temperature, begin the prep work on your caramelized onions. This is a slow process, that can’t be rushed. You’ve got to be the tortoise in this race, not the hare. It’ll take about an hour to get those melty, glazed onions. However, you can be relatively hands off during this process. Just give them a good stir every now and then. I promise you won’t forget about them, the amazing aroma that takes over your house will remind you… I used Colavita’s Garlic Extra Virgin Olive Oil to start the process and add some additional flavor right from the outset. Once the onions get going, we’ll add some Colavita Chardonnay Balsamic Vinegar. Its got a milder flavor than your traditional balsamic, reduces SO nicely, and coats those onions in a lovely shimmering glaze.
Once your dough is rolled out and ready to go, the finishing touches come together quickly. Throw that formed dough onto your hot grill and let it get crispy on one side. Once you see bubbles forming on the surface, flip it over and add your toppings. Spread on those lovely onions, sprinkle on the gorgonzola cheese, and top with some chopped sun-dried tomatoes and walnuts. Just another couple of minutes and you… are… good to go! Once off the grill, I added some chopped Italian parsley for an extra burst of fresh flavor. This final step is mandatory — Pour a glass of wine while letting the pizza cool just enough so that you don’t burn the roof of your mouth and you are in pizza nirvana, on your back patio. Doesn’t get much better! Cheers!
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Grilled Pizza with Caramelized Onion, Balsamic Glace, and Gorgonzola
- Total Time: 50 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Grilled pizza gets a gourmet twist with caramelized onions, Gorgonzola, and balsamic glaze. A simple yet elegant weeknight meal.
Ingredients
- 2 1/2 cups (591 ml) warm water
- 1 tablespoon instant yeast
- 1/4 cup (59 ml) honey
- 1 tablespoon Colavita Extra Virgin Olive Oil
- 1 tablespoon salt
- 2 1/2 cups (591 ml) Colavita Farina Di Grano Tenero flour
- 2 1/2 cups (591 ml) whole wheat flour
- 2 tablespoons Colavita Roasted Garlic Extra Virgin Olive Oil
- 3 sweet onions
- 1 teaspoon kosher salt
- freshly ground black pepper
- 2 Tablespoons sugar
- 1/2 cup (118 ml) Colavita Chardonnay Balsamic White Wine Vinegar
- 1/4 cup (59 ml) Gorgonzola, crumbled
- 1/4 cup (59 ml) chopped Colavita Sun Dried Tomatoes
- 1/8 cup (15 ml) chopped walnuts
- 1 tablespoon Colavita Balsamic Glace, for drizzling
- 1/4 cup (59 ml) Italian parsley, chopped, for garnish
Instructions
- Pizza Dough
- In a stand mixer fitted with the dough hook (or in a large bowl), combine water, yeast, honey, oil, and salt. Gradually add flour until a soft dough forms. Knead for 5-7 minutes.
- Transfer the dough to a lightly greased bowl. Spray the top with cooking spray, cover with plastic wrap, and refrigerate for 8-24 hours.
- Remove the dough from the refrigerator at least 2 hours before making pizzas.
- Caramelized Onions
- Heat oil in a large skillet over medium-low heat. Add onions, salt, and pepper.
- Once onions soften, add sugar and stir. Add balsamic vinegar and stir. Reduce heat to low and cook, stirring occasionally, for about 1 hour.
- Grilling the Pizza:
- Preheat outdoor grill to medium heat (approximately 10-15 minutes).
- Grease a baking sheet and press dough into oval shapes. Lightly brush or spray with olive oil.
- Transfer dough to the hot grill. Close the grill and cook for 2-4 minutes per side, or until slightly bubbly and grill marks form.
- Flip the dough. Add caramelized onions, gorgonzola, sun-dried tomatoes, and walnuts. Close the grill and cook for 2-3 minutes, or until cheese melts. Watch carefully to prevent burning.
- Remove pizza to a cutting board and let rest for a few minutes.
- Sprinkle with parsley and balsamic glaze, slice, and serve.
Notes
- For a richer flavor, use a high-quality balsamic vinegar for caramelizing the onions.
- If you don’t have a grill, you can bake the pizzas on a pizza stone in a preheated oven at 450°F (232°C) for 12-15 minutes.
- Leftover caramelized onions can be stored in an airtight container in the refrigerator for up to 5 days and used in other dishes.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 pizza
- Calories: 500
- Sugar: 10
- Sodium: 500
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 5
- Protein: 15
- Cholesterol: 30
Frequently Asked Questions
Can I make this pizza dough without a stand mixer?
Yes. Mix and knead by hand on a floured surface for 8-10 minutes until the dough is smooth and slightly tacky.
How do I grill pizza without it sticking to the grates?
Make sure the grill is very hot and clean, and brush the grates with oil just before placing the dough. The dough releases on its own once it has set a crust on the bottom.
Can I use store-bought pizza dough?
Yes. Let it come to room temperature for at least 30 minutes before stretching. This relaxes the gluten and makes it easier to shape.
How long does it take to caramelize onions properly?
At least 30-40 minutes over medium-low heat, stirring occasionally. Do not rush this step; properly caramelized onions are much sweeter and more flavorful than just softened ones.
Can I substitute Gorgonzola with a milder cheese?
Crumbled feta, shaved aged manchego, or a mild blue cheese all work. If you want no blue cheese at all, fresh mozzarella with the balsamic glaze is a solid option.
