Sunday, April 10, 2011

Grilled Pear and Carmelized Onion Pizzas

The return of warmer weather has us on the patio as often as possible once again. Chris is still trying to stay away from eating meat, so finding satisfying grilling options for him has been a little bit of a challenge. There's always veggie or bean burgers, veggie dogs, kebabs, my favorite Quorn Chik'n fillets, and tofu. We recently tried something a little different.

I've made grilled pizzas before, here. This time I pre-baked the dough rounds in the oven though. And its topped with grilled pears, caramelized onions, feta cheese, and mascarpone. Its very light and fresh, and the grilled pears are to die for.

Grilled Pear Pizzas
1 recipe dough, or store-bought fresh dough
1 onion, sliced thin
2 Tbsp. butter
1 tsp. brown sugar
1 pear, medium to thickly sliced
2 Tbsp. butter, melted
1 tsp. agave nectar
Black pepper
Mascarpone cheese
Feta cheese

Caramelized onions: Put the onion slices in a pan over medium heat with the butter and cover, stirring occasionally, until they start to brown, about 20 minutes. Add in the brown sugar and turn the heat to medium-low. Continue cooking until the onions are as caramelized as you like, adding more butter or oil as necessary to keep them from sticking and burning.
Combined the melted butter, agave nectar, and pepper in a bowl, and toss the pears in the mixture. Set aside.
Separate your pizza dough into personal-sized rounds pre-cook in the oven, undercooking slightly.
Fire up your grill, and grill the pear slices on both sides so they are hot and have some nice char marks. Grill both sides of you dough rounds as well (do these on low heat - they don't need to cook very long and will burn easily otherwise).

Assemble your pizzas: Take one of the grilled dough rounds, spread with some mascarpone cheese, sprinkle on some feta, and top with grilled pears and caramelized onions, as well as a little chopped cilantro if you like. Then put it back on the grill for a few minutes to warm the cheeses. Serve with a green salad, and enjoy the advent of spring!

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