Grilled Flat Bread Topped with Caramelized Onions and Blue Cheese Mascarpone and Crunchy Red Grapes

Total Time:
55 min
25 min
30 min

6 servings

  • 2 (16-ounce) store-bought pizza dough
  • Extra-virgin olive oil
  • 3 large onions, sliced
  • All-purpose flour, for dusting
  • 1 (8-ounce) container mascarpone cheese
  • 1 cup crumbled blue cheese
  • Kosher salt
  • Freshly ground black pepper
  • 1 cup toasted walnuts, roughly chopped
  • 1 cup firm California red grapes, slit down the middle
  • 2 tablespoons freshly chopped flat-leaf parsley
  • Remove the pizza dough from the refrigerator 1 hour before you ready to start.

  • In a large saute pan over medium low heat add 2 tablespoons of olive oil. Add onions and slowly caramelize until brown and creamy about 20 minutes. Set aside to cool.

  • Preheat oven to 500 degrees F.

  • Heat the grill over medium-high heat and wipe down with oiled paper towels to create a non-stick surface. On a floured surface, roll out each of the pizza dough into an elongated shape, about 12 by 8-inches and about a 1/2-inch thick. Brush with olive oil and grill on both sides until warmed through and grill marked, about 4 minutes per side. Transfer to a baking sheet.

  • In a medium bowl, mix together the mascarpone and blue cheese. Smear the cheese mixture over each of the grill pizza crusts. Place in oven for 2 to 3 minutes until the cheese melts. Remove from oven and transfer to cutting board or platter.

  • Top with caramelized onions, toasted walnuts and fresh grapes. Season with a few turns of freshly ground black pepper, drizzle with some more extra-virgin olive oil and top with fresh parsley.

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