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Lifestyle

June 4, 2014

A grilled pizza for when you have too many onions

(Continued)

Olive oil

1/3 cup pine nuts

1/2 cup crumbled feta cheese

Set the pizza crust, in the bag, on the counter to come to room temperature.

Meanwhile, in a large, heavy pot, such as a cast-iron Dutch oven, over medium heat, melt the butter. Add the onions and cook, stirring often, for 18 to 20 minutes. Stir in the raisins, garlic and caraway seeds, then cook for another 3 minutes, or until the onions are significantly reduced and caramelized. Stir in the red peppers, then transfer the mixture to a bowl and set aside.

When the onions are done, heat the grill to medium-high.

On a lightly floured counter, roll the pizza dough out to a 14-inch round. Brush the top of the dough with oil, then transfer it to a large plate or platter for carrying it to the grill. Have your remaining ingredients prepared, then bring everything to the grill.

Flip the dough onto the grill, oiled side down, and cook for 5 minutes, or until the bottom is lightly browned and puffed. Reduce the heat to medium-low, then brush the top of the dough with oil. Use tongs to flip the dough. Spread the onion mixture evenly over the crust, then sprinkle it with pine nuts and feta. Cover the grill and cook for 4 to 6 minutes, or until the bottom is lightly browned and the feta is softened. Serve immediately.

Nutrition information per serving: 680 calories; 300 calories from fat (44 percent of total calories); 34 g fat (9 g saturated; 0 g trans fats); 30 mg cholesterol; 87 g carbohydrate; 5 g fiber; 19 g sugar; 17 g protein; 1000 mg sodium.

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