Throwing a dinner party? Here's an easy way to kill two birds with one stone: make enough pizza dough the day before for both your appetizer and your dessert. Pizzas are great for sharing and are also super versatile — you can basically throw whatever you want on them. (If you want to make it really easy, you can get premade dough from a local pizzeria!)
For an app that's sure to be gone in minutes, try this savory grilled version with caramelized onions, and gorgonzola, and for a sweet ending, this chocolate and hazelnut dessert is a "pizza pie" to make!
Keep reading for the two tasty recipes.
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.
- Prepare a grill for direct-heat cooking over low charcoal (medium heat for gas).
- 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.
Serves 6 for an appetizer.
- If you aren't able to grill outdoors, see our indoor method.
- Onions can be cooked 1 day ahead and chilled.
- Nuts can be toasted 1 day ahead and cooled, then kept in an airtight container at room temperature.
2 tablespoons butter (1/4 stick), melted
1/4 cup chocolate-hazelnut spread (such as Nutella)
1/2 cup chopped bittersweet or semisweet chocolate
2 tablespoons chopped high-quality white chocolate (such as Lindt or Perugina)
2 tablespoons chopped toasted hazelnuts
- Preheat oven to 450°F. Line large baking sheet with parchment. Roll out dough on lightly floured surface to 11-inch round. Transfer dough to prepared sheet. Make indentations all over dough with fingertips. Brush melted butter over. Bake until pale golden, about 20 minutes.
- Smooth chocolate-hazelnut spread over hot crust. Sprinkle chopped bittersweet chocolate and white chocolate over. Bake until chocolate begins to melt, about 2 minutes. Sprinkle chopped hazelnuts over, cut into wedges, and serve.
- Chocolate, Desserts