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