- 3 1/2 to 4 cups bread flour, plus more for rolling
- 1 tsp sugar
- 1 envelope instant dry yeast
- 2 tsp kosher salt
- 1 1/2 cups water, 110 degrees F
- 2 tblsp olive oil, plus 2 teaspoons
- 3/4 cup Gorgonzola
- 1 tblsp butter
- 1 tblsp olive oil
- 2 1/2" onion discs
- 1 pear, peeled, thinly sliced
- 1/2 cup raspberries
Monday, seriously? I don’t even know where the weekends go anymore. I spent the weekend grilling. Literally grilling yesterday for 9 hours. We tried our hand at smoking a pork roast, which took all day on the grill. But it seriously turned out amazing. It made me remember all of the delicious pulled pork I ate in Memphis last year. At any rate I also tried my hand at grilled pizza, which I have been wanting to try for quite some time. If you have ever grilled a pizza you know just how amazing it is. And how fast it cooks!
I also discovered a new tip in my quest for the perfect pizza dough: 00 flour. The ‘oo’ refers to the grind of the flour and how much of the wheat bran and germ has been removed. It is a silky smooth flour and perfect for pizza dough, flat breads and crackers.
Grilled pizza seemed like something I needed to make a little bit more gourmet than just sausage and cheese. I had a container of organicgirl arugula in my refrigerator and knew that this would be the perfect application for it. I’ve been on a bit of an organic kick lately and have been trying to incorporate more organic foods into my diet. Since their greens are already triple washed, organicgirl greens are a super easy way to incorporate another 100% organic food into my diet. I love that I can quickly throw together a salad for my lunch straight from the package.
Onto the pizza! Let’s start by making the dough because you’ll need time to allow it to rise. In the bowl of your stand mixer, combine the flour, yeast, sugar and salt. While the mixer is running with the dough hook, add in the water and olive oil. Transfer the dough to a bowl drizzled in olive oil, cover and store in a cool, dry place for 1 hour. It should double in size.
While the dough is rising you’ll want to warm the grill to 550 degrees and caramelize your onions. The caramelize the onions, combine the butter and olive oil in a large skillet and heat to melt the butter. Add in the onion rings and cook over low-medium heat until they soften and turn golden in color. Since you’re cooking at a low heat this may take 20-25 minutes. You don’t want to cook the onions over too high of a heat because they will fry in the butter/oil mixture.
Once the dough is ready, you’ll cut it in half. You can freeze the other half of the dough or double the recipe and craft 2 pizzas. Stretch 1/2 of the dough out on a lightly floured surface until it is about 1/4″ thin. Place the dough on a flat pizza sheet that is sprinkled with corn meal so that you can easily slide it onto the grill. Grill one side of the pizza for 2 minutes. It will cook very quickly and the top will bubble up. Remove the crust from the grill.
Turn the crust over so that you are dressing the flat side of the dough. Rub the top of the dough with 1 tablespoon of olive oil and then evenly distribute the onions over the top. Add on the pears and 1/2 cup of Gorgonzola cheese. Return the pizza to the grill for an additional 2-3 minutes to allow the cheese to melt and the other toppings to warm. Remove the pizza from the grill and top with the arugula, raspberries and Gorgonzola. Slice and serve.