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’ll have a nice charred flavor and be just soft enough if you cook them before you put them on the pizza.

Ingredients

• 2 to 3 medium red onions, cut in half lengthwise and thinly sliced across the grain
• Extra virgin olive oil
• Salt and freshly ground pepper
• 3 10-inch pizza crusts
• 3/4¾ cup marinara sauce made with fresh or canned tomatoes
• 1 tablespoon (or more, to taste) fresh thyme leaves
• 3 ounces crumbled feta

• Nutritional Information

  • Nutritional analysis per serving (3 servings)

    834 calories; 23 grams fat; 7 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 127 grams carbohydrates; 8 grams dietary fiber; 9 grams sugars; 25 grams protein; 26 milligrams cholesterol; 1869 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

3 10-inch pizzas

Preparation

1. 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.
2. 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.
3. 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.
4. 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 1/4¼ 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.

• Advanced preparation: The crusts and the marinara sauce will keep for several months in the freezer.

30 minutes