Hodgson Mill Recipe Blog

 Print Friendly and PDF

Caramelized Onion and Blue Cheese Grilled Pizza

 

Grilled pizza is one of our favorite summer meals and this Caramelized Onion and Blue Cheese Grilled Pizza was a big hit.  The sweet caramelized onions, toasted walnuts and blue cheese went perfectly together on top of a whole wheat crust that became crispy and smoky-flavored from our barbeque grill.  We enjoyed this pizza as a light dinner, but it would also make a great appetizer if you have a crowd to feed.  

You’ll need Hodgson Mill Whole Wheat Flour, Hodgson Mill Naturally White Flour and a packet of Hodgson Mill Fast Rise Yeast to get the pizza dough started. 

Put flours, yeast, water, egg, salt and brown sugar in the pan of a bread machine and run the dough cycle.  Choose the quick dough cycle if you have one, otherwise let the regular dough cycle operate for 10-15 minutes or until the ingredients have come together (add more flour or water as necessary) into a well kneaded ball of dough and then turn the machine off and allow the dough to rise for 30 minutes, lid shut, in the machine. 

The dough can also be made by hand or with the dough hook on a stand mixer.  Cover and let it rise for 30 minutes.

 

 While the dough is rising, peel and cut two large onions in half and thinly slice. 

 

 

Heat olive oil in a large skillet over medium heat and cook the onions, covered, stirring occasionally until caramelized and golden brown – about 15-20 minutes.  Remove the caramelized onions to a plate or small dish and set aside. 

My dough looked like this after 30 minutes.  It doubled in size and is ready to roll.  Look at all of those lovely whole wheat flecks.   You’ll love the flavor whole wheat adds to this crust and it makes our pizza dinner that much healthier. 

Scrape the dough out onto a lightly floured surface and split it into two equal pieces.  You can use both pieces of dough and make two pizzas or you can freeze one portion of dough for another time.  Pizza dough can be kept in the freezer, stored in a freezer bag, for up to a month.  When you’re ready to use it, take it out of the freezer the night before and allow it to thaw in the bag in the refrigerator overnight.  Remove the bag of dough from the refrigerator and let it come to room temperature (about an hour) before using.  Remove the dough and proceed with rolling.

If you choose to make one pizza, you’ll have more of the toppings to enjoy.  The same toppings can be equally divided onto two pizzas; they’ll just be a little more spread out and perhaps better suited for an appetizer versus a main course.  Or, you can double the toppings part of the recipe and make two fully loaded pizzas; the choice is yours.  I chose to make one pizza this time around.

 

Roll one portion of dough into an approximately 12-inch round shape and slide it onto a flat baking sheet.  Brush the top of the dough with olive oil.

 

Using both hands, lift the dough off of the baking sheet and place it onto a moderately hot barbeque grill, oiled side down, and grill until the underside is golden brown and has char marks, about 3-5 minutes. Notice that my pizza dough is not slipping through the grates of the grill?  Grilling pizza is easy and takes the heat outdoors – plus, you get the added smoky flavor from the grill.  Try it once and you’ll get hooked– I can almost guarantee it. 


 

While the dough is grilling, brush the top with olive oil.  My husband is in charge of grilling while I get the toppings together – we make a great team. 

 

Bring the caramelized onions, blue cheese, toasted walnuts and chopped Italian parsley out to the grilling area so that they’re on hand when the crust is golden brown and ready to top. 

Carefully flip and slide the pizza dough, grilled side up, onto the baking sheet and top with caramelized onions, blue cheese, toasted walnuts and a sprinkling of chopped Italian parsley. 

Slide the pizza back onto the grill, topping side up, and grill, covered, until the underside is golden brown and the cheese is partially melted, about 3-5 minutes.  Transfer the pizza to a cutting board or back onto the baking sheet and cut into pieces.  Serve immediately. 

This Caramelized-Onion and Blue Cheese Grilled Pizza makes a flavorful, light dinner and has been added to our ever-growing list of favorite grilled pizzas.  The sweet onions go exceptionally well with the pungent blue cheese and the toasted walnuts add the perfect amount of crunch.  The Italian parsley brightens up the pizza and adds a note of fresh, grassy flavor to each bite – much like you would expect in a summer dish.  The whole wheat pizza crust takes on a smoky flavor from the grill and becomes crispy, almost cracker-like from the direct heat.  We happily ate the whole thing. 

All in all, this pizza was a big success and reminded us of how thankful we are that it’s grilling season again.  If this recipe has gotten your attention, be sure to try the other grilled pizzas on our blog, like Grilled Peach Pizza on Honey Whole Wheat Crust or Grilled Pizza with Caramelized Onions, Sausage and Cheese on a rye and whole wheat crust.  You’ll love how adding some whole grains to pizza crust takes them up a notch and improves their taste as well as provides some extra health benefits.  Grilling pizza may just become one of your new favorite ways to cook outdoors.  Enjoy!


Ingredients

Toppings

  • 3 Tbsp olive oil, More for brushing
  • 2 large onion
  • 1/2 cup bleu cheese crumbles
  • 1 cup walnuts, toasted and coarsely chopeped
  • 1/4 cup flat-leaf parsley - Coarsely Chopped

Instructions

To prepare pizza dough, put flour, water, egg, salt, brown sugar and yeast in the pan of a bread machine.  Choose the quick dough cycle or run the regular dough cycle for 10-15 minutes or until the ingredients have come together into a well kneaded ball of dough.  Add more flour or water as necessary. Turn off the machine and allow the dough to rise in the pan, with the lid down, for 30 minutes or until doubled in size.    The dough can also be made by hand or with a stand mixer and dough hook.  Cover and let dough rise for 30 minutes. 

While the dough is rising, peel the onions, halve and thinly slice.  Heat olive oil in a large skillet over medium heat and cook onions, covered, stirring occasionally until caramelized and golden brown –  about 15-20 minutes.  Remove onions to a plate or small dish and set aside. 

Once dough is ready, place it onto a lightly floured work surface and separate into two equal pieces.  Roll one portion of dough into a 12-inch round shape and slide onto a flat baking sheet.  Brush the top of the dough with olive oil. Repeat with the second piece of dough or freeze in a freezer bag for up to a month. 

 Using both hands, lift the dough off of the baking sheet and place, oiled side down, onto the grate of a moderately hot barbeque grill and grill until the underside is golden brown and has char marks, about 3-5 minutes.  Brush the top of the dough with olive oil as it grills.

When grilled, carefully flip and slide the pizza dough, grilled side up, onto the baking sheet and top with caramelized onions, blue cheese, toasted walnuts and parsley.  If making two pizzas, be sure to reserve half of the toppings for the second pizza.  

Slide the pizza back onto the grill, topping side up, and grill, covered, until the underside is golden brown and the cheese is partially melted, about 3-5 minutes.  Transfer the pizza to a cutting board or back onto the baking sheet and cut into pieces.  Repeat steps for a second pizza if necessary.  Serve immediately. 

Servings

Makes 2 , 12-inch pizzas.
 Print Friendly and PDF

Author: Holly






b i u quote

Save Comment

Showing 0 Comment
Copyright © 2014 Hodgson Mill. All Rights Reserved.
1100 Stevens Avenue, Effingham Illinois 62401
>