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

Cilantro

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!

Related Recipes:

Waffle Pizzas

Butternut Squash and Caramelized Onion Pizza

The Best Dip Ever

Do you like dip? And crackers or a baguette or what have you? Then you absolutely must make this Warm Spinach Mascarpone dip from Steamy Kitchen. If you haven't had mascarpone cheese, you are seriously missing out. It is similar in consistency to cream cheese, but the flavor is so light and airy, almost watery, and creamy. And its divine when you spread a little over figs and top with honey.

Warm Spinach Mascarpone Dip
adapted from Steamy Kitchen

1 package baby spinach

1 small onion, minced

2 Tbsp. olive oil

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon New Mexico hot chili powder

8 ounces mascarpone cheese, softened at room temperature

1/2 cup grated Parmesan cheese

Preheat the oven to 350F.

Heat a saute pan over medium heat. When hot, add the olive oil and swirl to coat. Add the onions and saute until soft and translucent, about 4-5 minutes Add the spinach and saute until wilted. Season and toss with salt, pepper, and chili powder. Turn off the heat and stir in the mascarpone cheese and the grated Parmesan.

Pour into 2 small ramekins (or other oven-safe dish) and bake for 20 minutes until the cheese is bubbling around the edges and slightly browned on top. Serve warm.

And here's how I served it, with sharp cheddar, extra sharp white cheddar, marinated mozzarella balls, roasted garlic stuffed brie, smoked Gouda, and Rondelle cheese spread, along with crackers and sliced sour french bread.