Description
Grilled pizza gets a gourmet twist with caramelized onions, Gorgonzola, and balsamic glaze. A simple yet elegant weeknight meal.
Ingredients
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- 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