Putting a foil pan over food on the grill creates a sort of mini-oven. It’s a useful strategy for cooking thick cuts of meat all the way through without burning them on the outside. Here we use this approach to melt blue cheese on grill bread without putting it over a fire so hot that it would burn the dough on the bottom.
Recipe courtesy of "Grill It!" by Chris Schlesinger and John Willoughby, copyright 2008. Used by permission of DK Publishing. All rights reserved.
|6 tablespoons extra virgin olive oil, divided||2 ripe but firm pears, cored and sliced thin|
|3 red onions, peeled and sliced into thin rings||1/2 cup crumbled blue cheese of your choice|
|Kosher salt and freshly cracked black pepper to taste||1/4 cup roughly chopped fresh parsley|
Grill Bread, shaped into 4 rounds but not cooked
On the stove top, heat 3 tablespoons of the extra virgin olive oil in a large saute pan or skillet over medium heat until it is hot but not smoking. Add the onions, sprinkle with salt and pepper, and saute, stirring occasionally, until the onions start to soften (about 5 minutes). Reduce the heat to low and continue to cook, stirring often, until the onions are well caramelized (20–30 minutes).
While the onions are cooking, build a fire in your grill. When the coals are all ignited, the flames have died down, and the temperature is medium, you’re ready to cook.
When the onions are ready, brush the bread rounds on both sides with the remaining 3 tablespoons oil, then place on the grill directly over the coals and cook until nicely toasted and brown on one side (about 4 minutes). Flip the bread over and top each round with a pile of caramelized onions, then arrange the pear slices over the onions and scatter the blue cheese on top. Invert a foil pan over the pizzas and continue to cook until the cheese starts to melt (3–4 minutes more).
Cut the pizzas into wedges with a large, sharp knife, arrange on a platter, sprinkle with parsley, and serve.
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