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Tomato, Caramelized Onion, and Stilton Pizza

3 tablespoons butter
1 large yellow cooking onion, diced
1/4 cup cornmeal, or flour
1 4-inch ball of prepared dough, let rise to room temperature
2 tablespoons olive oil
3 medium tomatoes, thinly sliced
4 ounces stilton, crumbled
1 teaspoon salt and freshly ground pepper, to taste

Caramelize onion by melting 2 tablespoons butter and 2 tablespoons olive oil in a sauté pan over medium heat. Add onion. Cook for 15-20 minutes, or until onion is a deep brown, stirring occasionally. Remove from heat and reserve.

Sprinkle your rolling surface with a handful of cornmeal or flour. Place dough in the middle of the surface. Roll out the dough gently into either a 12-inch rectangle or circle (1/4-inch thick). Brush both sides with olive oil and set aside until ready to grill.

If you are grilling on a charcoal grill—set coals on one side of the grill.

Place dough directly on the cooking grate over medium heat for 1 to 3 minutes, until the crust is well marked and browned. Flip dough and spread tomato slices evenly over crust. Sprinkle onion over top, then sprinkle cheese over top. Move to indirect heat (for charcoal: the side of charcoal grill that has no coals; for gas: turn off burner directly under pizza). Cover grill and cook for 5-10 minutes, or until bottom is well browned, and cheese is fully melted.

Remove from grill; season with salt and pepper and slice. Serve immediately.

Surreal Gourmet