Recently I added a sweet copper colored Grill Dome ceramic cooker to my arsenal of smokers and grills. Since then, I have been enjoying coming up with some great new recipes that utilize its extreme versatility, including this flavor packed grilled pizza featuring pear, blue cheese, and arugula!
GRILLED PEAR, BLUE CHEESE AND ARUGULA PIZZA
1 cup warm water
1 tsp. sugar
1 packet active dry yeast
2.5 cups flour
1 tsp. Kosher salt
6 tbsp. olive oil, divided
8 oz. grated mozzarella cheese
Pickled red onions (recipe follows)
4 oz. cambozola cheese
1 pear, peeled, cored, and thinly sliced
1 cup arugula
Stand mixer with dough hook
Combine sugar, warm water and yeast in the bowl of a stand mixture fitted with a dough hook and let it stand for 5-10 minutes until foam starts to form on the top. Add 1 cup of flour along with the salt and 4 tbsp. of olive oil to the stand mixer bowl and turn the mixer on low. Continue to add flour until the dough forms in to ball. Remove the dough from the mixer and place in a large greased bowl. Cover with a moist towel and allow the dough to sit for approximately 1 hour until it doubles in size.
Prepare Grill Dome for medium heat cooking (approximately 350 degrees and prepare the pickled red onions and balsamic reduction according to instructions below. Once completed, place pizza stone on the main cooking grate and adjust the bottom vent to bring the grill temperature to 450 degrees.
Place the dough on a lightly dusted surface and begin to roll it out into a 14-16 inch circle. Lightly flour a pizza peel and slide it under the dough. Alternatively, you can roll the dough out onto a pizza pan and cook it directly in the pan. Drizzle 1 tbsp. of olive oil over the dough then top with an even layer of mozzarella cheese. Top with pickled red onions, sliced pear, and crumbled cambozola cheese.
Slide the pizza onto the pizza stone, cover the grill, and allow the pizza to cook for approximately 10 minutes until the crust is nicely browned and the cheese has begun to bubble.
Remove the pizza from the grill using the pizza peel, top with the arugula then lightly drizzle balsamic reduction and remaining 1 tbsp. of olive oil over the arugula. Slice and serve.
PICKLED RED ONIONS
½ small red onion, thinly sliced
2 tbsp. red wine vinegar
½ tsp. sugar
Prepare Grill Dome for medium heat cooking, approximately 350 degrees. Place onions, red wine vinegar, and sugar in a small saucepan. Place the saucepan on the grill and allow the onions to simmer for approximately 10 minutes until they have softened. Remove the pickled red onions from the vinegar liquid and refrigerate until ready to use.
¼ cup balsamic vinegar
2 tsp. honey
Prepare Grill Dome for medium heat cooking, approximately 350 degrees. Place balsamic vinegar and honey in a small saucepan. Place the saucepan on the grill and allow the mixture to simmer for approximately 10 minutes, stirring periodically until it has reduced by 1/3. Remove the balsamic reduction from the grill and set it aside until ready to use.
Disclosure: My Grill Dome cooker was provided by Grill Dome for recipe purposes. No additional compensation was received for this post.