Grilled Pizzas with Brie, Caramelized Onions and Capers | Weber

FEATURED PRODUCTS

• Weber Glazed Baking Stone

• Weber Pizza Paddle

INGREDIENTS

• 1 ball (about 450 grams) of store-bought pizza dough
• 225 grams Brie cheese, rind removed, cut into 1 centimeter chunks
• Extra-virgin olive oil
• 1 large white or yellow onion, halved and thinly sliced
• Water
• 1½ teaspoon minced fresh rosemary leaves
• ½ teaspoon kosher salt
• Freshly ground black pepper
• All-purpose flour
• 4 teaspoons capers, drained
• 45 grams loosely packed baby arugula

DIRECTIONS

1. Remove the dough from the refrigerator, if necessary, about 1 hour before grilling so it will be easier to shape. To easily cut the rind from the Brie and cut the cheese into chunks, place it in the freezer for 30 to 45 minutes until semi-firm before cutting.
2. In a large skillet over medium heat on the stove, warm 2 tablespoons of oil. Add the onion and 1 tablespoon of water. Cook for 5 minutes, stirring often. Reduce the heat to medium–low and continue cooking until the onion is softened and golden brown, about 20 minutes, stirring frequently and occasionally adding more water, a tablespoon at a time, to prevent scorching. Stir in the rosemary, remove from the heat and let cool.
3. Prepare the grill for direct cooking over medium heat (180°C to 230°C) and preheat the glazed baking stone, following the manufacturer's instructions.
4. In a small bowl whisk 2 tablespoons of oil with the salt and ¼ teaspoon of pepper.
5. Divide the dough into two equal balls. On a lightly floured work surface, gently press, stretch and pull each dough ball into an oval or rectangle about 30 centimeters at its longest point, about 15 centimeters at its widest point and about 8 millimeters thick; don’t worry if the shape is irregular. (If the dough retracts, cover it with a kitchen towel, let it rest for 5 minutes and then continue.)
6. Transfer your first piece of dough onto the pizza paddle (or a rimless baking sheet) lightly dusted with flour. Brush the dough with half of the seasoned oil and then distribute half the onions, half the Brie and half the capers, leaving a 1 centimeter border. Slide the first pizza onto the preheated glazed baking stone and cook over direct medium heat, with the lid closed, until the cheese is melted and the crust is golden brown, 11 to 13 minutes, occasionally rotating the pizza for even cooking.
7. Using a pizza paddle, remove the pizza from the stone and immediately top with half of the arugula. Drizzle lightly with oil and season with pepper, if desired. Cut crosswise into slices and serve immediately.
8. Repeat steps 6 and 7 with the remaining dough and toppings.

 Courtesy of Weber.