Shalista Blog

I hope everyone’s Memorial Day weekend is fantastic. I shot a wedding on Saturday, that post later, and we fought/played with the weather the whole time, again more later, so I was so greatful to see that Sunday was a gorgeous beautiful day, with the exception of the wind that never seems to stop blowing these days.

I have two great food recommendations. Saturday after the wedding my dad, stepmom, sister and my adorable nephews met us in Deadwood for dinner. We had the Crab and Prime Rib at the Gold Dust. It was absolutely fantastic. It about put us in a food coma for the drive home, but oh. so. good. So stop there if you are in Deadwood.

A friend recommended a recipe from Gourmet Magazine and it sounded so good we had to try it for ourselves tonight.

Carmelized Onions and Gorgonzola Grilled Pizza

It’s not has hard at it sounds or looks!

Here’s the recipe….

* 6 tablespoons extra-virgin olive oil
* 1 1/4 lb onions (2 large), halved and thinly sliced
* 14 to 16 oz pizza dough, thawed if frozen
* 1/4 lb Gorgonzola dolce, crumbled (1 cup)
* 1/2 cup walnuts, toasted and coarsely chopped
* 1/4 cup chopped flat-leaf parsley

*
Heat 1/4 cup oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook onions with 1/2 tsp salt and 1/4 tsp pepper, covered, stirring occasionally, until golden, 15 to 20 minutes. Transfer to a small bowl and keep warm, covered.
*
Medium heat on a gas grill.
*
Stretch dough into a roughly 12- by 10-inch rectangle on a large baking sheet and brush with 1 Tbsp oil.
*
Bring dough, onions, cheese, nuts, parsley, and remaining Tbsp oil to grill area.
*
Oil grill rack, then put dough, oiled side down, on grill and brush top with remaining Tbsp oil. Grill, covered, until underside is golden brown, 1 1/2 to 3 minutes.
*
Using tongs, return crust to baking sheet, turning crust over (grilled side up). Sprinkle evenly with onions, cheese, nuts, and parsley. Slide pizza from sheet onto grill and grill, covered, until underside is golden brown and cheese is partially melted, about 3 minutes. Transfer to a cutting board and cut into pieces.

I’ll be honest and say I didn’t expect the dough to cook as fast as it did and burned the first one. I had bought extra so we tried it again. I also think perhaps next time I’d add a little garlic too. I used canned pizza dough, so super easy and quick to make too. It was really wonderful. A great vegetarian dish, even both my kids ate it. We served it as a “side” to some grilled chicken and watermelon. It was a great dinner outside on the deck.

Anyway, I wanted to share. If you try it, come back and comment on how good it was!

I just realized I didn’t take any pictures! I will have to make it this week again and take a photo this time! Here’s one from the Gourmet Magazine website.