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April 17, 2008 / Tony

Grilled Pizzas with Caramelized Red Onions and Blue Cheese

This is a great, simple way make a grilled pizza.  And the results is tremendous.  Here’s the recipe:

Grilled Pizzas with Caramelized Red Onions and Blue Cheese, from Let the Flames Begin by Chris Schlesinger and John Willoughby

One recipe E-Z Grill Bread

Extra virgin olive oil

3 red onions, peeled and sliced into thick rings

Kosher salt and freshly cracked black pepper to taste

1/2 cup crumbled Maytag or other good-quality blue cheese

1/4 cup parsley, chopped (optional)

Prepare the E-Z Grill Bread.  Just for quick refence, it needs about 2 1/2 hours to complete.  When it is finished, divide it into four equal portions and roll out into rounds 1/8 inch thick. 

In a large saute pan, heat a bit of olive oil over medium heat.  Add the onions, and reduce the heat to medium-low.  Season with salt and pepper.  Cook, stirring occasionally, until well caramelized.  This could take up to an hour or longer. 

Build a fire in your charcoal grill.  This recipes assumes a 22-inch kettle style grill.  Adjust your grilling technique accordingly for other types of grills.  (Apologies to gas grill owners, I don’t own one so I can’t give any advice as to how this would be done on a gas grill.)  When the coals are ready, bank them off to one side of the grill, leaving one side completely coal-free.  Let the fire go until it is medium (you can hold your hand above the coals for 4 to 5 seconds). 

Brush one side of the dough with olive oil.  Place two rounds of dough (oil side down) over the coals and cook just until toasted.  This shouldn’t take more than 2 minutes.  While it cooks, brush the other side of the bread with olive oil.  Watch it carefully as it goes from perfect to burnt pretty quickly.  Then flip the bread over and add the toppings.  When the other side is toasted, move the pizzas to the cold side of the grill and clamp on the lid.  Cook about 3-4 minutes or until the cheese has almost completely melted.  Remove from the grill and sprinkle with parsley, if desired.  Cut and serve immediately.  Repeat with the remaining two pizzas. 

This pizza highlights the combination of sweet, caramelized onions with the creaminess and the slightly acidic sharpness of really good blue cheese.  It’s quite a dynamite combination.  The flavors are so boldly good that its very easy to overeat.  Here’s how my pizza turned out:

A few notes:  1)  I used about double the amount of cheese on my pizza than the recipe calls for.  I decided to place the reipce’s recommended portion because I think it would work better.  As much as I love blue cheese, it is very strong tasting and less cheese probably would have been more in this recipe.  While delicious, the blue cheese did dominate the dish.  2)  I used Maytag blue cheese and it was amazingly good.  It had an exceptionally creamy texture with wonderfully strong flavor.  I would suggest using the same as there isn’t anything to mask a cheese that did not taste good in this recipe.  Enjoy!



Leave a Comment
  1. DocMara / Apr 20 2008 10:34 am

    That looks totally amazing. I’ve had this type of pizza in a regular oven. I can just imagine what the smokey flavor adds to the pizza. Yum!

  2. soap dispenser / Jul 17 2013 5:24 pm

    Hi there, You’ve done an incredible job. I’ll certainly digg
    it and personally suggest to my friends. I am confident they’ll be benefited from this website.

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