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Arugula Flatbread Pizza

Smoking Egg

Ingredients

  • 3 Vidalia onions
  • 12 oz goat cheese
  • 1 refrigerated thin crust pizza dough OR store-bought flatbread
  • ⅓ cup balsamic glaze
  • ⅓ cup balsamic vinegar
  • 1 cup (or more) arugula for garnish

Instructions

Serves: 4

Method: Direct and indirect grilling

Equipment: Pizza/Baking Stone, Pizza Peel, Dough Rolling Mat (optional)

  1. Set the EGG for direct cooking at 350°F/177°C.
  2. Slice the onions into medium-thick rings.
  3. Grill the onions for 4-5 minutes, or until they develop nice char marks, basting with balsamic vinegar to help caramelization.
  4. Remove onions from the grill and place them on a cutting board to cool. Once cooled, cut into smaller pieces.
  5. Meanwhile, roll out the pizza dough on a Dough Rolling Mat or a lightly floured surface.
  6. Add the convEGGtor to set the EGG for indirect cooking at 350°F/177°C and preheat a Pizza/Baking Stone.
  7. Dust a Pizza Peel with cornmeal and place the dough on the peel.
  8. Move the dough to the Pizza/Baking Stone and let it cook for 4-5 minutes.
  9. Spread balsamic glaze as the "sauce" over the partially baked pizza dough.
  10. Place teaspoon-sized scoops of goat cheese all over the pizza.
  11. Add the grilled onions and continue baking with the dome closed for 4 minutes, or until the cheese has melted.
  12. Remove the pizza and sprinkle with arugula for garnish.

Tip:

Flatbread will cook faster than pizza dough because it is thinner.

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