A grilled pizza for when you have too many onions

The Associated PressJune 18, 2014 

Onions are a bit of a problem for me. They are one of my reflex buys.

By which I mean, every time I go to the grocer no matter what I am shopping for I always buy a bag of onions. Surely, I can’t be the only person who does this. I also tend to do it with garlic. They’re both kitchen staples that I use all the time in so many ways. So I must always be about to run out, right?

I sometimes need to come up with recipes that use lots of both. In winter, I love to thinly slice numerous pounds of the onions, dump them in a large, heavy pot with some of the garlic and a little butter, then let them slowly caramelize. Once they are done, they are outstanding tossed with fresh pasta, a bit of Parmesan and a drizzle of balsamic glaze.

CARAMELIZED ONION AND FETA GRILLED PIZZA  •  20-ounce ball purchased pizza crust

 •  2 tablespoons butter

 •  2 medium yellow onions, thinly sliced

 •  cup golden raisins

 •  4 cloves garlic, minced

 •  1 tablespoon caraway seeds

 • 12-ounce jar roasted red peppers, drained and sliced

Olive oil

 •  cup pine nuts

 •  1/2 cup crumbled feta cheese

Set the pizza crust, in the bag, on the counter to come to room temperature.

Meanwhile, in a large, heavy pot, such as a cast-iron Dutch oven, over medium heat, melt the butter. Add the onions and cook, stirring often, for 18 to 20 minutes. Stir in the raisins, garlic and caraway seeds, then cook for another 3 minutes, or until the onions are significantly reduced and caramelized. Stir in the red peppers, then transfer the mixture to a bowl and set aside.

When the onions are done, heat the grill to medium-high.

On a lightly floured counter, roll the pizza dough out to a 14-inch round. Brush the top of the dough with oil, then transfer it to a large plate or platter for carrying it to the grill. Have your remaining ingredients prepared, then bring everything to the grill.

Flip the dough onto the grill, oiled side down, and cook for 5 minutes, or until the bottom is lightly browned and puffed. Reduce the heat to medium-low, then brush the top of the dough with oil. Use tongs to flip the dough. Spread the onion mixture evenly over the crust, then sprinkle it with pine nuts and feta. Cover the grill and cook for 4 to 6 minutes, or until the bottom is lightly browned and the feta is softened. Serve immediately.

Per serving: 680 calories; 300 calories from fat (44 percent of total calories); 34 g fat (9 g saturated; 0 g trans fats); 30 mg cholesterol; 87 g carbohydrate; 5 g fiber; 19 g sugar; 17 g protein; 1000 mg sodium.

Start to finish: 40 minutes Servings: 4

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