Pear Prosciutto Caramelized Onion Apple Butter Grilled Pizza

This unseasonably frigid October weekend has been an unsympathetic reminder that the days we can use our grill are numbered. My husband said he will be putting our beloved outside appliance in the shed come November first to which I respond that he can put the grill away when he can pry the tongs from my cold, dead fingers. I’m not ready to say goodbye to grilling this year.

I love using the grill. Char marks make everything taste a little better. Plus, using the grill means you don’t have to worry about washing pots and pans. It’s just the best.

When I learned that a pizza could be grilled, that was all the convincing I needed to make a batch of pizza dough and keep it at the ready in the freezer whenever we had a craving for pizza. I found a great recipe for grilled pizza dough at The Kitchn.

I like this recipe because you can make it ahead of time and pop it in the freezer or make it the day of and add a little extra yeast to get it to rise properly.

We’re still at a surplus of apple butter after our apple picking adventure last weekend so I used that for the sauce and topped it with fontina cheese, caramelized onions, pears, prosciutto and Parmesan.

This dough is so perfect for grilling and incredibly simple to make. And the grilling process couldn’t be easier. Just roll or stretch the dough, throw it over indirect heat, flip, top, grill long enough to melt the cheese and enjoy!

Pear Prosciutto Caramelized Onion Apple Butter Grilled Pizza

For the Dough (recipe adapted from The Kitchn)

• 1 2/3 cups water
• 1 to 2 teaspoons active dry or instant yeast (1 teaspoon if you’re making it ahead, 2 if you’re making it the day of)
• 1/4 cup olive oil
• 5 cups all-purpose flour
• 2 teaspoons salt

For the Toppings

• 1 Medium White Onion
• 1 Tbsp Olive Oil
• 1 Tsp Salt
• 1 Tbsp Balsamic Vinegar
• 1/2 Tbsp Brown Sugar
• 1 Pear
• 1/4 Cup Apple Butter
• 1 Cup Shredded Fontina
• 6 Slices of Prosciutto
• 1/2 Cup Shredded Parmesan

For the Dough, mix the water and the yeast in the mixing bowl let it sit until the yeast is dissolved. Stir in the oil then add the rest of the ingredients and mix. If you’re using a stand mixer, knead on low for 5-7 minutes or by hand 6-8 minutes. The dough should feel smooth and springy when poked.

Cut the dough into 8 even lumps and form into balls. Grease a baking pan with olive oil and place the dough on the pan and roll to cover the dough balls with oil. Cover with plastic wrap.

If you’re making the dough the same day, let the dough sit out for 1 to 1 1/2 hours at room temperature.

If making ahead, you can immediately place the dough in the fridge and let the dough rise slowly. After 24 hours, the dough will be ready to either be used or frozen. When you’re ready to grill, pull it out of the fridge and let the dough sit for an hour at room temperature.

For the toppings, heat a pan over medium and add the olive oil. Cut the onions in half and place cut side down. Slice the onion into thin strips and add to the olive oil along with the salt. Once the onions have cooked down and turned slightly brown (about 10 minutes) add the balsamic vinegar and brown sugar. Reduce for 3 minutes and remove from the heat.

While the onions are cooking down, slice the pear by hand or by using a mandolin. Get the caramelized onions, sliced pear and the rest of the toppings together and bring to the grill.

Turn all burners on the grill to medium and let the grill heat up for 10 minutes. Flatten your pizza dough either with your hands or with a rolling pin. Place on a cutting board or large sheet pan and bring out to the grill.

Once the grill is hot, turn off the middle burner (my grill has 4 burners, so I turned the two in the center off) and place your dough over the indirect heat in the center. Close the lid and let sit about 3 minutes, being careful not to let it burn. Once the dough has puffed up and gotten some char marks on the bottom, flip and immediately cover with the apple butter, fontina, caramelized onions, Prosciutto, pear and Parmesan. Close the lid and let the bottom of the crust develop some char marks and allow the cheese to melt, about another 3 minutes.

Remove from the grill, cut and serve.