The hot coals of an outdoor grill impart a traditional wood-fired flavor to pizza that a typical oven can’t recreate. With a crispy crust, this pizza is an ideal alfresco dinner or can be cut into small bites for a crowd-pleasing appetizer.
2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
1 small yellow onion, halved and thinly sliced
2 tablespoons balsamic vinegar
2 cups cremini mushrooms, thinly sliced (preferably on a mandolin)
1 leek, halved, rinsed, and finely chopped
2 1/2 teaspoons sea salt, divided
1 pound store-bought pizza dough
2 tablespoons grated Parmesan cheese
1/4 cup basil leaves
1. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add onion, reduce heat to low, and cook, stirring occasionally, for 3 to 4 minutes. Add balsamic vinegar and continue to cook until fully caramelized, approximately 20 minutes. (If onion slices start to stick to the pan, add a bit of water and stir and scrape up any browned bits.)
2. Increase heat to medium. Stir in mushrooms and cook 2 to 4 minutes until just beginning to soften and lose moisture. Add leek and 2 teaspoons salt and cook for an additional minute. Set aside.
3. Heat grill to medium-high heat. Sprinkle work surface with flour and roll dough into a 1/2-inch-thick circle. Brush grill grates with 1 teaspoon oil and gently lay dough on grates. Grill until underside of crust is golden, 1 to 2 minutes. Use a spatula to flip dough. Brush top with remaining 1 teaspoon oil and sprinkle with remaining 1/2 teaspoon sea salt. Grill 1 to 2 minutes until underside is golden. Transfer to a cutting board.
4. Top pizza with mushroom and leek mixture. Sprinkle with Parmesan cheese and finish with basil.
Nutrition score per serving: 369 calories, 8g fat (1g saturated), 65g carbohydrates, 10g protein, 3g fiber, 829 mg sodium, 5g sugars
Recipe adapted from Cook Yourself Sexy by Candice Kumai; photo credit: Lauren Volo