android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube

Recipe From by Jamie Purviance

Grilled Pizzas with Brie, Caramelized Onions and Capers

  • People

    Serves 4 to 6

  • Prep Time

    30 min.

  • Grilling Time

    11 to 13 min.

People
Serves 4 to 6
Prep Time
30 min.
Grilling Time
11 to 13 min.

the Ingredients

20151023095348 Row Starters 10
  • 1 ball (about 455 grams) store-bought pizza dough
  • 225 grams Brie cheese, rind removed, cut into 12-millimeter chunks
  • Extra-virgin olive oil
  • 1 large white or yellow onion, halved and thinly sliced
  • Water
  • 1½ teaspoon minced fresh rosemary leaves
  • ½ teaspoon kosher salt
  • Freshly ground black pepper
  • All-purpose flour
  • 4 teaspoons capers, drained
  • 45 grams loosely packed baby arugula

Special Equipment

  • pizza stone
  • pizza peel (optional)

Instructions

  • 01 Remove the dough from the refrigerator, if necessary, about 1 hour before grilling so it will be easier to shape. To easily cut the rind from the Brie and cut the cheese into chunks, place it in the freezer for 30 to 45 minutes until semi-firm before cutting.
  • 02 In a large skillet over medium heat on the stove, warm 2 tablespoons of oil. Add the onion and 1 tablespoon of water. Cook for 5 minutes, stirring often. Reduce the heat to medium–low and continue cooking until the onion is softened and golden brown, about 20 minutes, stirring frequently and occasionally adding more water, a tablespoon at a time, to prevent scorching. Stir in the rosemary, remove from the heat and let cool.
  • 03 Prepare the grill for direct cooking over medium heat (180°C to 230°C) and preheat a pizza stone, following the manufacturer's instructions.
  • 04 In a small bowl whisk 2 tablespoons of oil with the salt and ¼ teaspoon of pepper.
  • 05 Divide the dough into two equal balls. On a lightly floured work surface, gently press, stretch and pull each dough ball into an oval or rectangle about 30 centimetres at its longest point, about 15 centimetres at its widest point and about 8 millimetres thick; don’t worry if the shape is irregular. (If the dough retracts, cover it with a kitchen towel, let it rest for 5 minutes and then continue.)
  • 06 Transfer your first piece of dough onto a pizza peel (or a rimless baking sheet) lightly dusted with flour. Brush the dough with half of the seasoned oil and then distribute half the onions, half the Brie and half the capers, leaving a 1 centimetre border. Slide the first pizza onto the preheated pizza stone and cook over direct medium heat, with the lid closed, until the cheese is melted and the crust is golden brown, 11 to 13 minutes, occasionally rotating the pizza for even cooking.
  • 07 Using a pizza peel or a large spatula, remove the pizza from the stone and immediately top with half of the arugula. Drizzle lightly with oil and season with pepper, if desired. Cut crosswise into slices and serve immediately.
  • 08 Repeat steps 6 and 7 with the remaining dough and toppings.
Ingredients
Instructions