Grilling pizza is always a house favorite with my family.  Everyone makes their own which makes them happy and feel special.  But, the fun does not have to stop there. Keep that grill fired up and let’s focus on dessert.

Working with USA Onions over the last two years, I have been able to learn so much about onions, which has translated into better grilled foods and much happier guests at my house.  Check out my tips below on taking this awesome dessert pizza to another level by making it a grilled dessert pizza.

Tips for grilling the strawberries and onions:

Use a vegetable basket to grill the strawberries and the onions.

• Preheat the basket on the grill for 10-15 minutes.
• Remove the strawberry stems and slice them lengthwise in half and grill them in a veggie basket for 4-6 minutes over direct heat at 375-400 degrees.
• Use olive oil, salt and pepper to season the onions.
• Grill the red onions in the vegetable basket at 375-400 degrees over direct heat for 15-20 minutes.
• After grilling the strawberries and red onions, let them cool before adding them to your pizza.
• Use the side burner to keep the jam warm before adding it to your pizza.  This will bring out more awesome flavors. 

How to grill the pizza:

• Set your grill up for direct medium heat.
• Preheat your grill for direct medium/high for 10 to 15 minutes.
• For charcoal grills, place 50 lit briquettes evenly across the charcoal grate.
• For gas grills, turn down the burners to medium (375-400).
• Brush the grates clean.
• Role out your pizza dough on a sheet of parchment paper or foil. Coat the top with oil.
• Now you have to COMMIT. Flip the pizza onto the grill and peel off the paper.
• When the underside is crisp and toasted, about 3 minutes, transfer the crust to a work surface with the grilled side facing up.
• Use the side burner to keep the jam warm before adding it to your pizza.  This will bring out more awesome flavors.
• Arrange the warm jam and cooled strawberries on the grilled side of the pizza.
• Transfer the pizza back to the grill for 2 minutes
• Let me pizza cool for 5 minutes, then add the mascarpone cheese
• Slice and enjoy.

Bonus tip -if you have any chocolate syrup, drizzle it over the top. 

Now this is grilling on another level!

Balsamic USA Red Onion and Strawberry Dessert Pizza

Use a fruity red wine from the Napa Valley region of California like a Merlot to prepare the sweet onion jam that is used as a sauce for this eye-catching dessert pizza.

YIELD: 12 pizzas

*Note, this recipe is for 12 servings. Cut it in half if you are feeding a smaller group. 

Ingredients:

Balsamic USA Red Onion and Strawberry Jam
1/3 cup butter (2.7 ounces)
6 red USA onions, sliced (1.75 lb)
6 cups granulated sugar (2.6 ounces)
3/4 cup balsamic vinegar
3/4 cup red wine
3/4 cup fresh orange juice
6 strips orange peel, each about 3-inches long
2 cinnamon sticks, each about 4-inches long
12 cups sliced fresh strawberries (3 lb)

Dessert Pizza
6 lb                 pizza dough
4 cups             mascarpone cheese (2 lb)
1/2 cup           icing sugar (2 ounces)
2 tbsp             finely grated orange zest
4 cups             sliced fresh strawberries (1 lb)
36                    large basil leaves

Instructions: 

Balsamic Red Onion and Strawberry Jam

1. Melt butter in large pan set over medium high heat. Add red onions, stirring occasionally, until tender.
2. Add sugar, vinegar, wine, orange juice, orange peel and cinnamon sticks.
3. Cook, stirring frequently, until sugar dissolves and mixture boils. Stir in strawberries.
4. Continue to cook over medium-high heat, stirring occasionally, for 30 to 40 minutes or until reduced to a jam-like consistency. Cool completely.

Dessert Pizza

1. Preheat grill to 425˚F. Divide dough into 1/2 lb portions.
2. Lightly dust work surface with flour.
3. Roll each portion into a 6x10-inch rectangle.
4. Grill pizzas for 3 minutes per side or until golden brown; make up to 6 hours before serving.
5. Mix mascarpone with icing sugar and orange zest until smooth. Keep chilled.

1 order: Heat 1 pizza crust for 5 minutes until warmed through. Spread 1/2 cup jam over the pizza crust leaving a 1/2-inch border. Dollop 1/3 cup mascarpone mixture over the jam. Scatter with 1/3 cup (1.3 ounces) sliced strawberries and 3 torn basil leaves.

Tips:

• Use prebaked pizza crusts or focaccia bread if desired.
• Store the jam, tightly covered in the refrigerator for up to 5 days.