Recommended wine pairing: Nipozzano Chianti Rufina Riserva DOCG
Serves: 4 as a main course, 8 as an hors d’oeuvre
1 Tbsp. olive oil
2 tsp. balsamic vinegar
1 garlic clove, chopped
1 tsp. Italian seasoning
1 large onion, cut into 1/2 inch thick slices
1/4 cup sundried tomato pesto
4 ready made small pizza crusts
1/2 cup grated Italian fontina cheese
Preheat the grill to low.
Combine the olive oil, vinegar, garlic and Italian seasoning in a small bowl. Arrange the onion slices in a shallow dish and cover with the olive oil mixture. Let sit 15 minutes. Place the onion slices on the grill and cook until tender, about 5 minutes on each side. Remove from the heat.
Spread 1 tablespoon of sundried tomato pesto over each pizza. Separate the onion rings and arrange on the pizzas. Top with equal amounts of the cheese. Place on the grill and cook over indirect heat until the cheese melts, about 5 minutes. Cut into quarters and serve hot.
Download PDF version of Recipe