3 tablespoons butter
1 large yellow cooking onion, diced
1/4 cup cornmeal, or flour
1 (4-inch) ball prepared dough, let rise to room temperature
2 tablespoons olive oil
3 medium tomatoes, thinly sliced
4 ounces Stilton, crumbled
Salt and freshly ground pepper
Caramelize onion by melting 3 tablespoons butter in a saute pan over medium heat. Add onion. Cook for 15to 20 minutes, or until onion is a deep brown, stirring occasionally. Remove from heat and reserve. Sprinkle your rolling surface with a handful of cornmeal or flour. Place dough in the middle of the surface. Roll dough out gently 1/4-inch thick, into either a 12-inch rectangle or circle. Brush both sides with olive oil and set aside until ready to grill. If you are grilling on a charcoal grill, set coals on one side of the grill. Place dough directly on the cooking grate over medium heat for 1 to 3 minutes, until the crust is well marked and browned. Flip dough and spread tomato slices evenly over crust. Sprinkle onion over top, then sprinkle cheese over the top. Move to indirect heat (for charcoal: the side of charcoal grill that has no coals. For gas: turn off burner directly under pizza). Cover grill and cook for 5 to 10 minutes, or until bottom is well browned, and cheese is fully melted. Remove from grill, season with salt and pepper and slice. Serve immediately
Yield: 2 entree servings or 6 appetizer servings
Prep Time: 10 minutes
Inactive Prep Time: 1 hour
Cook Time: 30 minutes
Difficulty: Medium
“Peace of mind and a comfortable income are predicted by a dream of eating potatoes in any form.”
Ned Ballantyne & Stella Coeli
Mozzarella cheese represents 30% of total cheese output. Production of Italian cheeses such as mozzarella, provolone, ricotta, parmesan and Romano by U.S. cheese makers more than doubled between 1980 and 1992, (from 688.6 MILLION pounds per year to nearly 2 BILLION pounds per year.)
