Meaty Grilled Pizza With Caramelized Onions And Mushrooms Recipes

MEATY GRILLED PIZZA

Steps:

• Preheat a grill to medium heat.
• Grill the sausage, turning, until cooked through. Cut into slices. (Alternatively, remove the sausage from its casings, cook on a griddle on the grill and crumble.)
• Meanwhile, put the Canadian bacon, onion slices and mushroom cap on the grill. Grill for 2 to 3 minutes, then flip and grill until the onion and mushroom are slightly charred and tender, another 2 to 3 minutes. Let cool for a few minutes, then roughly chop.
• To set up the pizza stone on the grill, stack 2 bricks on top of each other on one side of the grill and 2 more bricks on top of each other on the other side of the grill, about 12 inches apart to create a platform for the pizza stone. Put the pizza stone on top of the bricks to elevate it over the grates. The stone should be 5 to 6 inches above the grates. Raise the heat to medium high, cover and preheat for 30 minutes to allow the pizza stone to get nice and hot.
• On a floured work surface, press the pizza dough into a round 12 to 14 inches in diameter and about 1/4 inch thick. Dust a pizza peel or the back of a baking sheet with the cornmeal. Transfer the dough to the pizza peel or baking sheet.
• Top the dough with the sauce and spread it out with a spoon into a thin layer. Top with the pepperoni, sausage, Canadian bacon, onions, mushroom and mozzarella. Carefully slide the pizza onto the pizza stone. Cover the grill and cook until the crust is golden brown and the cheese is melted, 12 to 14 minutes. Garnish with a drizzle of olive oil and the basil. Slice and serve hot.

CARAMELIZED-ONION AND GORGONZOLA GRILLED PIZZA

Steps:

• Heat 1/4 cup oil in a 12-inch heavy skillet over medium-low heat until it shimmers, then cook onions with 1/2 tsp salt and 1/4 tsp 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 1 Tbsp oil.
• Bring dough, onions, cheese, nuts, parsley, and remaining Tbsp oil to grill area.
• Oil grill rack, then put dough, oiled side down, on grill and brush top with remaining Tbsp oil. Grill, covered, until underside is golden brown, 1 1/2 to 3 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.

CARAMELIZED-ONION PIZZA WITH MUSHROOMS

Steps:

• Heat 3 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook onions with 1/2 teaspoon salt and 1/4 teaspoon pepper, uncovered, stirring occasionally, until softened and beginning to brown, about 10 minutes. Reduce heat to moderate and continue to cook, stirring occasionally, until tender and golden, about 15 minutes more. Reduce heat to low and continue to cook, stirring occasionally, until very soft and deep golden brown, about 15 minutes more. Remove from heat and cool to warm, about 10 minutes.
• Put oven rack in middle position and preheat oven to 475°F.
• While onions cool, coat pizza dough with 1 tablespoon oil in a 17- by 12-inch shallow baking pan and stretch and press dough to cover bottom (dough may be resistant to stretching at first, but it will soon relax). Spread onions evenly over dough. Toss mushrooms with 1/4 teaspoon salt, 1/8 teaspoon pepper, and remaining tablespoon oil in a bowl, then spread evenly over onions. Crumble cheese evenly over mushrooms.
• Bake pizza until underside of dough is golden and cheese is beginning to brown, 14 to 16 minutes.