Grilled Onion Potato And Raclette Pizza Recipes

GRILLED ONION, POTATO AND RACLETTE PIZZA

Steps:

• If you aren't using a pre-baked pizza dough, bake the raw dough until 10 minutes shy of being done before using in the recipe. The author mentions adding a thin layer of tomato sauce prior to baking the crust.
• Bring a pot of lightly salted water to the boil and simmer potatoes in it for 20 minutes or until easily pierced with a fork. When done, drain, cool and cut into 1/4"-thick slices.
• Meanwhile, in a medium skillet over medium-low heat, sautee the sliced onion with 1 teaspoon of the oregano and the two tablespoons olive oil until onions are translucent, or about 15 minutes; set aside.
• To assemble the pizza: Drizzle the prepared crust with olive oil and season with salt, pepper and remaining oregano. Sprinkle with the garlic. Top with slices of potato, then tear the raclette into pieces and scatter over the potato slices. Finally, spread the onion slices on top of the potatoes and cheese.
• Grill on medium-low heat for 5-7 minutes, then shut grill off and let pizza sit for 5 minutes or until the cheese has melted and the pizza is crispy and browned. Watch closely--If browning too quickly, move pizza to top rack of grill.
• Remove to serving plate, drizzle with olive oil and season with salt, pepper and the fresh lemon juice squeezed over top. Serve immediately.

GRILLED PIZZA WITH GRILLED RED ONIONS AND FETA

Steps:

• Prepare a hot grill. Place the onions in a bowl and toss with 1 tablespoon of the olive oil and salt and pepper to taste. Place a perforated grill pan on the grill and let it get hot, then add the onions and cook, tossing in the pan or stirring with tongs, for about 3 to 5 minutes, just until they soften slightly and begin to char. Remove from the grill and return the onions to the bowl.
• Oil the hot grill rack with olive oil, either by brushing with a grill brush or by dipping a folded wad of paper towels in olive oil and using tongs to rub the rack with it. Place a round of dough on a lightly dusted baker's peel or rimless baking sheet. Slide the pizza dough from the peel or baking sheet onto the grill rack. If the dough has just come from the freezer and is easy to handle, you can just place it on the rack without bothering with the peel. Close the lid of the grill - the vents should be closed --- and set the timer for 2 minutes.
• Lift up the grill lid. The surface of the dough should display some big air bubbles. Using tongs, lift the dough to see if it is evenly browning on the bottom. Rotate the dough to assure even browning. Keep it on the grill, moving it around as necessary, until it is nicely browned, with grill marks. Watch closely so that it doesn't burn. When it is nicely browned on the bottom (it may be blackened in spots), use tongs or a spatula to slide the dough onto the baking sheet or peel, and remove from the grill. Cover the grill again.
• Make sure that there is still some flour on the peel or baking sheet and flip the dough over so that the uncooked side is now on the bottom. Brush the top lightly with oil, then top with a thin layer of tomato sauce (no more than 1/4¼ cup) and a layer of grilled sliced onions. Sprinkle with thyme and feta, and drizzle on a little more olive oil. Slide the pizza back onto the grill. If using a gas grill, reduce the heat to medium-high. Close the lid and cook for 2 to 3 more minutes, until the bottom is brown. Open the grill and check the pizza. The top should be hot and the bottom nicely browned. If the bottom is getting too dark but the pizza still needs a little more time, move it to a cooler part of the grill and close the top. Use a spatula or tongs to remove the pizza to a cutting board. Cut into wedges and serve. Repeat with the other two crusts.

GRILLED ONIONS AND POTATOES

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Stir mayonnaise, Parmesan cheese, garlic, red pepper flakes, paprika, salt, and pepper together in a large bowl. Add potatoes and onion; stir to coat completely.
• Arrange aluminum foil squares on a work surface and spray each with cooking spray. Divide potato mixture between the four squares. Fold aluminum foil over potato mixture and crimp edges together to form a secure pouch.
• Cook on the preheated grill until potatoes are tender, about 30 minutes.

CARAMELIZED-ONION AND GORGONZOLA GRILLED PIZZA

Steps:

• Heat 1/4 cup oil in a 12-inch heavy skillet over medium-low heat until it shimmers, then cook onions with 1/2 tsp salt and 1/4 tsp pepper, covered, stirring occasionally, until golden, 15 to 20 minutes. Transfer to a small bowl and keep warm, covered.
• Prepare a grill for direct-heat cooking over low charcoal (medium heat for gas).
• Stretch dough into a roughly 12- by 10-inch rectangle on a large baking sheet and brush with 1 Tbsp oil.
• Bring dough, onions, cheese, nuts, parsley, and remaining Tbsp oil to grill area.
• Oil grill rack, then put dough, oiled side down, on grill and brush top with remaining Tbsp oil. Grill, covered, until underside is golden brown, 1 1/2 to 3 minutes.
• Using tongs, return crust to baking sheet, turning crust over (grilled side up). Sprinkle evenly with onions, cheese, nuts, and parsley. Slide pizza from sheet onto grill and grill, covered, until underside is golden brown and cheese is partially melted, about 3 minutes. Transfer to a cutting board and cut into pieces.

GRILLED POTATOES AND ONION

Steps:

• Preheat grill for medium heat.
• For each packet, measure out 2 or 3 squares of aluminum foil large enough to easily wrap the vegetables, and layer one on top of the other. Place some of the potatoes and onion in the center, sprinkle with salt and pepper, and dot with butter. Wrap into a flattened square, and seal the edges. Repeat with remaining potatoes and onion.
• Place aluminum wrapped package over indirect heat, and cover. Cook for approximately 30 minutes, turning once. Serve hot off the grill.