Fontina, Fennel, and Onion Grilled Pizza
1/2 cup Caramelized Fennel and Onions
4 ounces shredded fontina cheese
Basic Grilled Pizza Dough
Vines & Branches Tuscan Herb Olive Oil
Heat it up: Set up a grill
with heat source, coals or gas, on one side over medium-high. Clean and lightly
oil hot grill.
Stretch it: On a lightly
floured work surface, stretch or roll 1 piece basic grilled pizza dough or 4
ounces store-bought dough into a 10-inch-long oval or other desired shape.
Brush one side lightly with Tuscan Herb Olive Oil and season with coarse salt
and ground pepper.
Grill it: Using your
hands, place dough, oiled side down, directly over heat source. Brush dough
with herb oil or olive oil and cook until underside is lightly charred and
bubbles form all over top, 1 to 2 minutes. With tongs, flip dough and cook
until lightly charred, 1 to 2 minutes. Slide dough to cooler side of grill.
Top it: Top with desired
cheese and toppings; cover grill. Cook until cheese melts and toppings are
heated through, 2 to 5 minutes.