Here's the ingredients you'll need:
- Pizza dough
- Olive oil
- Flour for rolling out the dough and dusting the cookie sheet
- 1 red onion
- 8 0z log Allegheny Chevre
- 1 cup of sharp cheddar cheese, shredded
- 1 bulb garlic, roasted on grill
- Fresh arugula
Start by heating up your grill. Cut the top off of garlic bulb, drizzle with olive oil, wrap in some tin foil and place on grill to roast -- about 15 minutes. Shape your pizza dough on a lightly floured surface -- I like to flatten the dough with my finger tips outward until a nice shape and thickness is achieved. Let dough sit for 5 minutes, then form dough once again until you have desired shape.
Prepare your toppings: unwrap chevre log, shred your cheddar, and set aside a small bowl of olive oil. To caramelize onions fast, place 1 bulb of sliced red onion in a dry pan over medium-high heat. Cook for about 5 minutes or until brown. Add olive oil, a dash of salt and reduce heat to a low flame. Cook for about 5 more minutes.
Dip paper towel in olive oil and rub on hot grill with a pair of tongs. Slide pizza dough off flat cookie sheet onto grill. Cover and cook for about 5 minutes. Dough will bubble, that's a good sign. Remove from grill, and carefully flip dough over to other side. Brush grilled side with olive oil and add toppings. Slide pizza back onto grill and cook for another 5-8 minutes or until bottom has a nice char and cheese is bubbling. Cut into squares and serve!
-- Grilled Pizza with Chevre, Cheddar, Caramelized Onions, Roasted Garlic & Arugula provided by Daniel.