Grilled Pizza | Kashkaval | Caramelized Onion| Fig | Honey Recipe

Instructions

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   1.Allow the dough to sit at room temperature for at least 1 hour.

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   2.Caramelize your onion: Heat a fry pan over medium low heat, add oil. Cook the onions

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   very slowly, stirring often for about 25 minutes or until they have significantly reduced

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   and have caramelized, set aside.

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   3.Prepare a few sheets of parchment paper to lay the stretch dough out on and lightly oil

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   one of the pieces of parchment paper.

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   4.Divide the dough into 2-3 equal parts (so it is easier to handle). Stretch each piece into a

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   circle or oval. If the dough is resisting, let it sit to relax for 10 more minutes.

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   5.Lay the first piece of stretched dough on the oiled parchment paper, oil the top of the

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    dough, lay a second piece of parchment paper on the dough and oil the next sheet and

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    continue staking making sure there is oil at the to and bottom of each stretched dough.

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    At this point you can grill the dough right away, or let it sit on the counter covered for up

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    to 1 hour, or put the discs in the fridge for up to 4 hours. If you refrigerate the dough, let it

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    come back to room temperature for 30 minutes before grilling it.

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    6.Heat the grill to high. Have all your toppings READY and divided equally for the 2-3 pizza

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    portions. Have your tools ready – spatula to spread the pesto, large cutting board on

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    which to transfer the cooked pizza and to cut on, tongs, and paper towel.

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    7.Spray the grill with oil spray. Using both hands, transfer one pizza round to the grill, lay

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    the bottom edge down and when the dough makes contact with the grill, stretch the

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    dough a little as you place the rest of the disk down. Repeat with one or more pizza

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    dough (as many as you can fit on the grill), CLOSE THE LID AND TURN THE GRILL TO MED.

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    Check after 2 minutes, the bottom side should have nice dark grill marks and the top side

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    should be bubbling and puffing up – FLIP.

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    8.Drizzle the honey over the 3 pizzas (the grilled side). Distribute the onion between the 3

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    pizzas and then the figs and cheese. Sprinkle the sesame seeds around the edges of the

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    dough and sprinkle the edges with Maldon salt. Close the lid of the BBQ and cook for 3-5

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    minutes or so. The cheese should have melted. Using tongs, slide the cooked pizzas

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    onto a cutting board. Drizzle with a small amount of balsamic vinegar. Let rest for about

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    5-10 minutes, slice and enjoy.