Spring Onion Grilled Pizza
Ready for an unforgettable pizza night? Skip delivery and fire up the grill instead. We love this recipe's light and bright toppings but feel free to swap in any of your favorites.
Ingredients
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⅓ cup heavy whipping cream
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1 ½ teaspoon chopped fresh thyme
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½ teaspoon black pepper
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2 medium garlic cloves, grated (½ tsp.)
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¼ teaspoon kosher salt
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1 pound fresh prepared pizza dough, at room temperature
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3 tablespoons olive oil, divided
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6 spring onions
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1 ounce pecorino Romano cheese, grated (about ¼ cup)
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3 (about 2 oz. total) slices prosciutto
Instructions
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Preheat grill to medium-high (400°F to 450°F). Beat cream in a medium bowl with an electric mixer on high speed until stiff peaks form, about 2 minutes. Stir in thyme, pepper, garlic, and salt. Refrigerate until ready to use.
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Stretch pizza dough into a 14- to 16-inch-long oval shape on a large sheet of parchment paper. Brush top of dough with 1 tablespoon of the oil. Holding parchment paper, flip dough, oiled side down, onto oiled grill grates. Peel parchment paper off dough. Grill, covered, until well marked on bottom, 2 to 3 minutes. Remove from grill, and transfer to a work surface; brush top (ungrilled side) with 1 tablespoon of the oil. Set aside until ready to use.
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Trim spring onions to 6 inches long from root end; reserve removed tops for another use. Cut trimmed spring onions in half lengthwise; place in a bowl. Drizzle evenly with remaining 1 tablespoon oil, and toss gently to coat. Arrange onions on oiled grates; grill, covered, until well marked, 1 to 2 minutes per side. Remove from grill.
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Flip pizza dough over to face grilled side up. Spread evenly with cream-thyme mixture, leaving a 1-inch border. Sprinkle evenly with cheese. Top with grilled onions. Place pizza on oiled grates, and grill, covered, until well marked on bottom, 2 to 3 minutes. Remove from grill. Tear prosciutto into pieces, and arrange on pizza. Cut into 8 wedges.
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