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Spring Onion Grilled Pizza
Cooking pizza on the grill creates a crisp, smoky crust right in your backyard. Instead of a traditional tomato base, a savory whipped cream sauce infused with fresh thyme and grated garlic coats the dough. Pecorino Romano cheese melts into the rich cream to form a luxurious base for the toppings. Charred spring onions and torn prosciutto add layers of sweet, smoky, and salty flavors. Serve it for a casual weekend dinner when you want to cook outside.
Ingredients
- ⅓ cup heavy whipping cream
- 1½ tsp. chopped fresh thyme
- ½ tsp. black pepper
- 2 medium garlic cloves, grated (½ tsp.)
- ¼ tsp. kosher salt
- 1 lb. fresh prepared pizza dough, at room temperature
- 3 Tbsp. olive oil, divided
- 6 spring onions
- 1 oz. Pecorino Romano cheese, grated (about ¼ cup)
- 3 (about 2 oz. total) slices prosciutto
Instructions
- 1Heat your grill to medium-high, reaching 400°F to 450°F. Whip the heavy cream in a medium bowl using an electric mixer on high speed for about 2 minutes until stiff peaks form.
- 2Fold the chopped thyme, black pepper, grated garlic, and kosher salt into the whipped cream. Place the bowl in the refrigerator until needed.
- 3Shape the room-temperature pizza dough into a 14- to 16-inch oval on a large piece of parchment paper. Coat the top surface of the dough with 1 tablespoon of olive oil.
- 4Lift the parchment paper and invert the dough so the oiled side lands directly on the oiled grill grates. Carefully peel away the parchment paper. Close the grill and cook for 2 to 3 minutes until the bottom develops clear grill marks.
- 5Take the dough off the grill and move it to a clean work surface. Brush the raw, ungrilled top side with another 1 tablespoon of olive oil and set it aside.
- 6Cut the spring onions so they measure 6 inches from the root end, saving the green tops for a different meal. Slice the trimmed onions in half lengthwise and put them in a bowl.
- 7Pour the final 1 tablespoon of olive oil over the onions and toss them lightly. Place the onions on the oiled grill grates, close the lid, and cook for 1 to 2 minutes per side until charred marks appear.
- 8Take the grilled onions off the heat and set them aside.
- 9Turn the partially cooked pizza dough so the grilled side faces up. Spread the chilled savory whipped cream across the surface, keeping a 1-inch border bare. Scatter the grated Pecorino Romano cheese over the cream and arrange the grilled onions on top.
- 10Return the assembled pizza to the oiled grill grates. Cover and cook for 2 to 3 minutes until the bottom crust is well marked and crisp. Take the pizza off the grill, tear the prosciutto slices into smaller pieces, and scatter them over the top.
- 11Slice the finished pizza into 8 wedges and serve immediately.