Did you know you can make a pizza on the grill? After shaping your dough, place on the grill to firm up the pizza, you flip it over and top it with the Gourmino cheeses and toppings. It’s a fun activity outdoors. We’ve made two varieties, one with honey nut squash and fried sage and one with shaved mushrooms and thyme. Buying pizza dough from a local pizza restaurant would save a lot of time.
Recipe makes 2 pizzas – for 2-4 people
Ingredients:
2 lbs (1 kg) prepared pizza dough
2 honeynut squash
3 sweet onions
1 garlic clove
2 Tbl butter (50 gr)
2 large button mushrooms sliced thinly
3 sprigs thyme freshly picked
10 fried sage leaves crisped in olive oil
12 oz apple cider (3.5 dl)
6 oz (150 gr) Gourmino Emmentaler or Rahmtaler – coarsely grated
6 oz (150 gr) Gourmino World Champion Gruyère – coarsely grated
Peel and cut 2 honey nut squash into small strips in a bowl, lightly coat with olive oil and salt and roast in a 350F oven on a non stick pan for 25 minutes until tender. Remove from oven and set aside to cool.
Peel and slice 2 large onion and place in a sauté pan with 2 T butter (50gr) whole butter and 1 chopped clove of garlic. Cook over medium heat stirring often, until golden brown (about 25 minutes) and then add in 8 oz of fresh apple cider (3.5dl) and continue to cook until the liquid is absorbed (about 10 minutes) and set aside to cool.
Prepare the pizza dough into 10 oz balls (280 gr). Set aside to rest on a floured board covered with a cloth for 45 minutes.
Prepare your grill with one very hot side and one medium – cool side. Prepare your pizza dough by hand tossing into a disc. And place on a seasoned hot side of the grill to crisp the bottom. Flip over the crisp bottom and place on the cooler side of the grill. Top with some onions, the cheeses, and the honey nut squash and fried sage. Close the grill lid to melt the ingredients well. After 3-4 minutes, open the grill lids and move the pizza to the hot side to crisp the bottom more to cook the bottom crust more dark brown if needed. If you need to melt the top more, bring the pizza to the cool side and close the lid. Repeat with the other pizza dough balls and if you like you can vary the recipe by replacing the honey nut squash and sage with some shaved button mushrooms and thyme. Serve immediately with your favorite wine or beer or hard apple cider – Bon Appetit!
