Fool Me Twice
July 22, 2008
It’s a minor miracle that this grilled pizza conjures up anything other than the bitter taste of defeat. I’ve made it twice now and both times have been near total disasters. The first time, we had guests and I have no idea how I held it together while they sat sipping wine 10 yards away. I kept glancing over at them from my post at the grill with a perky smile and a hostess-y wave, only to turn back to the pizza, cursing mutedly. And on Sunday night, after a long day of studying, my second try at this pizza nearly reduced me to tears.
(Click “more” for the rest of the story, more photos & the recipe.)
But it’s not really the recipe’s fault. For some reason, my tried and true dough recipe (which has turned out great many times, both in the oven and on the grill) has refused to cooperate when it comes to this recipe. Despite coming together and rising well, the dough—both times—turned into a nightmare when I tried to stretch it out and transfer it to the grill. It tore, stuck to the grates, fell through the grates, grilled unevenly, yada yada yada. Despite all this, I’m positive I’ll make this pizza yet again. And not just because I’m a glutton for punishment. I think it has a little something to do with the toppings: caramelized onions and gorgonzola dolce and toasted walnuts.
Having read (and viewed) that lovely trifecta, can you blame me for willingly subjecting myself to probable disaster again? I think not. And, I shouldn’t complain too loudly about the dough, which, after all was said and done, turned into a perfectly delicious—if a little misshapen—crust. “Rustic,” Kevin called it. Bless him.
Caramelized Onion & Gorgonzola Grilled Pizza
Adapted from Gourmet
2 tablespoons extra-virgin olive oil, divided
1 1/4 pounds onions (2 large), halved lengthwise and thinly sliced
14 to 16 ounces pizza dough, thawed if frozen
1/4 pound Gorgonzola dolce, crumbled (1 cup)
1/2 cup walnuts, toasted and coarsely chopped
1/4 cup chopped flat-leaf parsley
Heat 1 tablespoon of olive oil in a 12-inch heavy skillet over medium-low heat until it shimmers, then cook onions with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, until golden, 15 to 20 minutes. Transfer to a small bowl and keep warm, covered.
Prepare a grill for direct-heat cooking over low charcoal (medium heat for gas).
Stretch dough into a roughly 12- by 10-inch rectangle on a large baking sheet and brush with half the remaining 1 tablespoon olive oil.
Bring dough, onions, cheese, nuts and parsley to grill area.
Put dough, oiled side down, on grill and brush top with remaining olive oil oil. Grill, covered, until underside is golden brown, 3 to 4 minutes.
Using tongs, return crust to baking sheet, turning crust over (grilled side up). Sprinkle evenly with onions, cheese, nuts, and parsley. Slide pizza from sheet onto grill and grill, covered, until underside is golden brown and cheese is partially melted, about 3 minutes. Transfer to a cutting board and cut into pieces.