Grilled Pizza with Grilled Red Onions and Feta
I use a perforated grill pan to cook sliced onions and other vegetables on the grill. They will have a nice charred flavor and be just soft enough if you cook them before you put them on the pizza.
I use a perforated grill pan to cook sliced onions and other vegetables on the grill. They will have a nice charred flavor and be just soft enough if you cook them before you put them on the pizza.
- extra virgin olive oil
- salt and freshly ground pepper
- 3 ounces crumbled feta
- 2 to 3 medium red onions cut in half lengthwise and thinly sliced across the grain
- 3 10- inch pizza crusts (1 recipe)
- 3/4 cup marinara sauce made with fresh or canned tomatoes
- 1 tablespoon (or more to taste) fresh thyme leaves
- Carbohydrate 3.47848648437 g
- Cholesterol 75.693226677 mg
- Fat 24.54833554704 g
- Fiber 0 g
- Protein 12.08540169753 g
- Saturated Fat 13.601975167578 g
- Serving Size 1 1 recipe (127g)
- Sodium 14902.151033388 mg
- Sugar 3.47848648437 g
- Trans Fat 1.12720997616 g
- Calories 282 calories
Step-by-step
- Prepare a hot grill.
- Place the onions in a bowl and toss with 1 tablespoon of the olive oil and salt and pepper to taste.
- Place a perforated grill pan on the grill and let it get hot, then add the onions and cook, tossing in the pan or stirring with tongs, for about 3 to 5 minutes, just until they soften slightly and begin to char.
- Remove from the grill and return the onions to the bowl.
- Oil the hot grill rack with olive oil, either by brushing with a grill brush or by dipping a folded wad of paper towels in olive oil and using tongs to rub the rack with it.
- Place a round of dough on a lightly dusted baker’s peel or rimless baking sheet.
- Slide the pizza dough from the peel or baking sheet onto the grill rack. If the dough has just come from the freezer and is easy to handle, you can just place it on the rack without bothering with the peel.
- Close the lid of the grill – the vents should be closed — and set the timer for 2 minutes.
- Lift up the grill lid. The surface of the dough should display some big air bubbles. Using tongs, lift the dough to see if it is evenly browning on the bottom.
- Rotate the dough to assure even browning. Keep it on the grill, moving it around as necessary, until it is nicely browned, with grill marks. Watch closely so that it doesn’t burn.
- When it is nicely browned on the bottom (it may be blackened in spots), use tongs or a spatula to slide the dough onto the baking sheet or peel, and remove from the grill.
- Cover the grill again.
- Make sure that there is still some flour on the peel or baking sheet and flip the dough over so that the uncooked side is now on the bottom.
- Brush the top lightly with oil, then top with a thin layer of tomato sauce (no more than 1/4 cup) and a layer of grilled sliced onions.
- Sprinkle with thyme and feta, and drizzle on a little more olive oil.
- Slide the pizza back onto the grill. If using a gas grill, reduce the heat to medium-high.
- Close the lid and cook for 2 to 3 more minutes, until the bottom is brown.
- Open the grill and check the pizza. The top should be hot and the bottom nicely browned. If the bottom is getting too dark but the pizza still needs a little more time, move it to a cooler part of the grill and close the top.
- Use a spatula or tongs to remove the pizza to a cutting board.
- Cut into wedges and serve.
- Repeat with the other two crusts.
Grilled Pizza Perfection: A Flavorful Summer Treat
Summer evenings spent grilling aren't just about burgers and hot dogs. They’re about experimenting with flavors and creating unforgettable meals. And what better way to celebrate the season than with a grilled pizza? Forget your indoor oven; this recipe takes pizza to a whole new level of deliciousness with its smoky char and irresistible combinations.
I’ve always loved grilled vegetables. There's something magical about the way the grill imparts that smoky, slightly charred flavor that simply can't be replicated indoors. So, when I started thinking about grilled pizza, I knew I wanted to incorporate grilled vegetables into the mix. Red onions, with their naturally sweet flavor, were the perfect choice. Grilling them mellows their sharpness, turning them into a wonderfully sweet and savory topping. The process is remarkably simple: Toss the sliced onions with a little olive oil, salt, and pepper, then grill them in a perforated pan until they soften and char slightly. This step is crucial; the pre-grilled onions add a depth of flavor that takes the pizza to another level.
The beauty of this grilled pizza lies in its simplicity. The ingredients are fresh and readily available. You start with a good quality pizza crust – homemade or store-bought – and build from there. I prefer a thin crust, allowing the delicious grilled flavors to truly shine. A simple tomato sauce forms the base, providing a touch of acidity to cut through the richness of the feta cheese. The star of the show, besides the grilled onions, is the crumbled feta. It adds a salty, tangy element that beautifully complements the sweetness of the onions and the slight bitterness of the thyme. The finish? A light drizzle of extra virgin olive oil to add richness and shine.
But what about the actual grilling process? It's easier than you might think. The key is to find the right balance of heat and time. The crust needs to be cooked perfectly; browned but not burnt. Start by gently searing the dough on one side until you see those beautiful air bubbles forming. It's tempting to rush this stage, but patience is crucial for achieving a crisp, yet tender crust. Once the base is golden, flip it and add the toppings. Just a thin layer of tomato sauce and the grilled onions will do; feta and thyme can finish it off nicely. The rest is just a matter of letting the grill work its magic for a few more minutes, making sure the cheese melts beautifully and the crust is flawlessly browned.
This grilled pizza isn’t just a meal; it’s an experience. The smoky aroma, the slightly charred onions, and the taste of fresh, high-quality ingredients create a memorable dining moment. It’s perfect for a summer evening with friends and family, or a romantic dinner under the stars. And the best part? It’s unbelievably easy to make, proving that sometimes, the most satisfying meals are the simplest ones.
Beyond the recipe itself, this experience reflects a larger theme for me: finding joy in the simple things. The act of grilling, the anticipation of a delicious meal, the satisfaction of sharing it with loved ones – these are the moments that truly enrich life. It’s a reminder to slow down, savor the process, and appreciate the simple pleasures that make life so beautiful. And what better way to celebrate this philosophy than with a perfectly grilled pizza on a warm summer's night?
So this summer, ditch the indoor oven and embrace the great outdoors. Try this recipe. I guarantee you won't be disappointed. The smoky flavor and perfectly charred crust will be a game-changer, turning a classic into an unforgettable culinary adventure. Whether you're a seasoned grill master or a novice pizzaiolo, this recipe is accessible and rewarding. So, gather your friends, fire up the grill, and let the grilling begin!
