This is a fully loaded pizza, but well worth every single ingredient, and very bit of indulgence. You can use different members of the onion family, different cheeses, and any combo of olives you like (there are many pitted olive combos available at supermarket and specialty food store olive bars). If you want more of a traditional pizza, you can brush the dough with sauce before adding the toppings, but you can also go for the toppings on their own – there’s no shortage of flavor in this pizza. Skip the salt: there’s plenty in the olives and the cheese.
|1 pound pizza dough||1 cup prepared pizza sauce (optional)|
|2 teaspoons olive oil, plus more to prepare the dough||1/2 cup diced or slivered fresh mozarella|
|2 shallots, halved and thinly sliced||1/4 cup crumbled feta|
|1 red onion, halved and thinly sliced||1/4 cup goat cheese, plain or herbed|
|freshly ground pepper to taste||2/3 cup chopped mixed olives, such as kalamata, cerignola, and Greek|
|2 cloves garlic, finely minced|
Allow the pizza dough to rise at room temperature, and prepare it according to directions.
Meanwhile, in a medium sized skillet, heat the olive oil over medium heat. Add the shallots and onion, season with pepper, and sauté for 10 to 15 minutes until soft and slightly browned. Add the garlic and sauté for 3 more minutes, until you can smell the garlic.
Get the pizza dough ready to put on the grill, according to directions and cook it for the first few minutes, then flip it. At this point you can brush over the pizza sauce, if desired, then sprinkle over the cheeses, the onion mixture, and the olives, distributing everything evenly, and finish cooking according to directions.
Slice and serve.
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