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Wood-Grilled Spring Onion, Brie, and Kalamata Olive Pizza

wood-grilled-spring-onion-pizza.jpg
Steve Legato
http://pgoarelish2.files.wordpress.com/2012/04/wood-grilled_spring_onion_pizza.jpg?w=100
  • Yield: servings

Ingredients

1 Stir-Together Flatbread and pizza dough or 1 pound frozen pizza or bread dough, thawed
All-purpose flour, for sprinkling
1cup moistened wood chips or dry wood pellets
1large bunch spring bulb onions, trimmed
olive oil, for brushing and drizzling
1pound brie, cut into 1/2-inch pieces, rind on
1cup brine or oil-cured kalamata olives, drained, pitted, and coarsely chopped
2teaspoons fresh thyme, oregano, or rosemary leaves

Instructions

  1. Divide the dough into four equal parts and press or roll each piece into an 8-inch circle. Sprinkle flour on two large baking sheets and place two rounds of dough on each sheet.
  2. Prepare a hot fire on one side of your grill for indirect cooking. If using charcoal grill, throw moistened wood chips directly on the coals right before you want to grill. If using a gas grill, enclose the wood chips in a foil packed with holes poked in the top; place the packet on the grill grate over the heat source. You’re ready to grill when you’ve seen the smoke from the smoldering wood and the fire is hot.
  3. Brush the onions with olive and grill on the direct heat side, turning often, until they’re slightly charred. Quickly chop the onions.
  4. To grill directly on the grill grate, brush one side of each pizza with olive oil and place, oiled side down, on the direct heat side. Grill for 1 to 2 minutes, or until you see the dough starting to bubble. Brush the top side with olive oil and flip the pizza, using tongs, onto a baking sheet. Quickly spoon a fourth of the grilled onions, brie, olives, and thyme over each pizza. Using a grill spatula, place each pizza on the indirect side of the fire. Cover and grill for 4 to 5 minutes or until the cheese has slightly melted. Serve hot.

Reprinted with permission from Karen Adler and Judith Fertig’s The Gardener and the Grill (Running Press, 2011).


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