Grilled Pizza with Red Onion & Tillamook Smoked Cheddar Cheese    0 thumbs up

Ingredients

1 medium red onion, sliced to 1/2 –inch

2 tablespoons olive oil, divided

Salt

Freshly ground black pepper

12 oz purchased pizza dough, divided into 4 equal pieces

Flour for rolling dough

4 teaspoons fresh thyme leaves

1 cup grated Tillamook Smoked Cheddar

Special Equipment

Small-holed grill rack, wooden pizza peel or baking sheet, tongs

 

Instructions

Prepare the grill to cook the pizza over indirect heat by placing the coals to one side. Or, if using a gas grill, turn out one set of burners to low. Preheat the grill to high.

Lightly brush both sides of the onion slices with 1 tablespoon of olive oil and season with salt and pepper. Place on a small-holed rack and allow to cool. Separate the onion rings.  Move the grill rack to the heat on the grill.

On a lightly floured work surface, roll the dough piece into thin rounds, about 6 inches in diameter. Repeat with the remaining dough. Cover with a clean kitchen towel until ready to use.

Place one dough round on a lightly floured wooden pizza peel, or on the back of a baking sheet. Brush lightly with olive oil and season with salt. Top with one-fourth of the cooked onion rights, and 1 teaspoon thyme. Sprinkle ¼ of the cheese evenly over the top.

Slide the pizza onto the preheated rack on the indirect side of the grill. Cover and cook for 5 to 6 minutes. Remove the cover. Using tongs, slide the pizza into the direct heat side of the grill, and crisp the crust for 30 seconds to 1 minute, taking care not to burn the pizza. Remove from the grill.

Assemble, and cook the remaining pizzas, one at a time, making sure to flour the peel or cookie sheet for each pizza.

Cut the pizza into 4 wedges and serve.