Grilled Pizza with Carmelized Spring Onion, Tomato and Feta

Earlier in the week, I was all set to make pizza for dinner, only to discover just before starting that I was out of the instant yeast I use in my favorite dough recipe. I didn't have the time to use regular yeast, so we wound up having something else. But pizza must have been on my mind, because when I came across large spring onions this weekend, I just kept seeing them caramelized on top of a pizza.

For the past two months, we've made all of our pizzas on the grill. Sage declared tonight we are never going back to making them in the oven. Barring a hurricane, I agree completely-the crust just comes out so perfect. It's a very good thing we live in Florida and can grill year round.

This was a tasty combination of toppings. Ideally, I would've prefered goat cheese, but since Sage favors feta, that's what I most often have on hand. He agreed goat cheese would've given it a little extra tang, but it was still delicous with reduced fat feta. Regardless of which you chose, or even if you go the route of traditional pizza toppings, I highly suggest cooking your next pizza on the grill. Like us, you won't want to ever go back to making them in the oven.

Grilled Pizza with Caramelized Spring Onion, Tomato and Feta
1 tbsp butter
1 tbsp olive oil, plus extra for brushing
1 large spring onion, white and light green parts only, thinly sliced (about 4 1/2 cups)
sea salt and fresh ground pepper
1 ball of pizza dough (recipe follows)
1/2 cup marinara sauce (I used a zesty homemade one, but store-bought would be fine)
1 medium vine-ripe tomato, sliced thin
1 1/2 oz feta or goat cheese, crumbled
3/4 cup part skim shredded mozzarella

Heat oil and butter in a large skillet over medium heat. Add seperated onion slices to pan, season with salt and pepper, and stir to coat. Cook for about 30 minutes, stirring frequently until onions began to caramelize and turn golden brown, reducing heat if neccessary. Set aside.

On a lightly floured surface, roll dough out to 1/4 inch thickness. Brush top of dough with olive oil. Lay parchment or wax paper on top and flip over. Brush other side with oil.

Place dough on grate of a pre-heated grill, paper side up. Peel paper off and grill over medium direct heat for about 5 minutes. Transfer to cutting board or platter, with the grill marks facing up.

Spread sauce over crust. Layer with tomato slices, feta, mozzarella and caramelized onions. Return to grill. Reduce heat and grill for an additional 10 minutes, or until crust is crisp and cheeses are melted.

Honey Wheat Pizza Dough, adapted from about.com

3 cups unbleached all-purpose flour

1 cup whole wheat flour

1 packet Rapid-Rise yeast

1 1 1/2 cups warm water (120 degrees)

1 tbsp olive oil

1 tbsp honey

1 tsp salt

In the bowl of a stand mixer, combine flour and yeast, using the paddle attachment.

Meanwhile, add olive oil, honey and salt to measuring cup of warm water. (Tip: if you measure the honey after measuring out the oil, the honey will glide right out of the measuring spoon.) Stir to disolve salt.

With the motor running at lowest speed, slowly pour water into flour. Mix until dough comes together. Change to dough hook attachment, and kneed dough at medium speed for about 2 minues or until dough is smooth and elastic.

Pour ball off of hook, spray bottom of bowl with cooking spray and return place ball of dough to bowl. Cover with plastic wrap and set in a warm place. Allow to rise for 20-30 minutes. (Can left up to an hour.)

Divide unto 2 balls. Freeze or refrigerate one ball for for another use. If not using the grill, roll out dough and place on pizza pan. Bake at at 400 degrees, untopped for 8 minutes. Top and bake for an additional 10-15 minutes or until crust is crisp and cheese is melted.