Spring Onion Grilled Pizza
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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
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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.