Caramelized Onion, Goat Cheese, and Castelvetrano Grilled Pizza

Prep Time: 15 min Cook Time: 30 min
Servings: 2 Skill Level: easy

This delicious grilled pizza (commonly called flatbread) is simply perfect — just a few top notch ingredients make it shine. It makes a grand summer starter right from the grill or a lovely main, served alongside a crisp green salad.

Recipe and image by Chef Jamie Gwen


8 ounces refrigerated fresh pizza dough

4 tablespoons olive oil

1 tablespoon unsalted butter

1 large sweet yellow onion, thinly sliced into half moons

1/2 jar Pearls Specialties Castelvetrano olives

3 ounces goat cheese, crumbled

Fresh thyme leaves

Salt and freshly ground pepper

Cooking Instructions

Remove the pizza dough from the refrigerator and allow it to sit at room temperature for 30 minutes.

Meanwhile, heat 2 tablespoons olive oil with the butter in a large sauté pan. Add the sliced onions and cook over medium-low heat for 25 minutes, stirring often, or until the onions are caramelized and golden.  Season with salt and pepper.

Preheat your BBQ or a grill pan to high heat. Place the pizza dough on a floured surface and stretch or roll to 12-inches (it does not have to be a perfect circle; rustic is good!). Brush the top of the pizza dough with 1 tablespoon of olive oil. Place the pizza dough oiled side down on the hot grill and cook until grill marks form and the dough begins to bubble, turning once to create crosshatch grill marks. Brush the top of the pizza with the remaining 1 tablespoon of olive oil and turn the pizza over on the grill. Spread the caramelized onions evenly over the grilled pizza crust, scatter the goat cheese all over and top with the Castelvetrano olives. Reduce the heat on the BBQ to low, close the grill and cook for 3 minutes.

Remove the pizza from the grill, finish with freshly ground pepper and fresh thyme leaves, slice and serve.

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