Discussing the iterations of grilled pizza I have posted on the site with a colleague, they were surprised to note that I had not posted this particular recipe yet. To be honest, there is so much food out there that I want to try and to talk about, that I had plain forgotten about it. She was stunned, this was her and my obsession when we were in college.
So here it is, my favorite pizza of college time, in all of its delicious glory.
In a sauté pan over medium heat, melt the butter. Add the onions and stir to coat. Sprinkle the sugar over the onions and stir once more. Reduce the heat to medium–low and cook, stirring, until the onions are golden brown, about 20 minutes. Transfer to a bowl.
At the same time, in a second sauté pan over medium heat, cook the bacon, stirring, until crisp, about 8 minutes. Transfer to paper towels to drain.
In a small bowl whisk together the oil and garlic, set aside.
While you are cooking the onions and bacon, in a bowl, stir together the flour, corn flour, grated parmesan, Bone Dust, cilantro, and baking powder. Add the butter; rubbing with your fingertips until the mixture resembles coarse bred crumbs.
Slowly, adding a little at a time, stir in the milk until it becomes a dough. Turn the dough out onto a lightly floured surface and knead for 2 to 3 minutes or until the dough is smooth.
Preheat grill to medium–high, about 400°F. If you are going directly onto the grill, once preheated turn off the burner that the pizzas will be cooking over so as not to burn them. Cook using indirect heat.
Roll the dough out into a 10 inch circle that is about ¼–inch thick. Brush the side of the dough that you are grilling first with a generous portion of the garlic oil. Transfer to a perforated pizza pan, pre heated pizza stone, or directly onto the grill if your dough feels strong enough. Also, if 10 inches feels kind of scary for this, feel free to make smaller, personal sized pizzas.
Cook until the underside is well marked, about 2 to 5 minutes. Brush the up-side of the dough with more garlic oil and flip.
Top the flipped pizza with the onions, the bacon, and then the cheese. Season with salt and pepper and drizzle with the remaining oil if you want. Close the lid and cook until the crust is firm and browned at the edges and the cheese has melted a bit, 4–6 minutes.
Transfer the pizza to a cutting board and sprinkle with the thyme. Cut into wedges and serve at once.
Well, thanks to my friend, I have a craving. I will have to make this again very soon. It’s just so good!