By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 6
320 cal · 40 min
Caramelized-Onion and Gorgonzola Grilled Pizza
Recipe GLPR42b17a21b46fb7
A elegant grilled pizza featuring soft caramelized onions, creamy Gorgonzola dolce cheese, toasted walnuts, and fresh parsley on a crispy crust. The dough is grilled twice—first until the bottom is golden, then topped and returned to the grill until the cheese melts and the underside crisps. Perfect for serving six as a Mediterranean-inspired main course.
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Ingredients
6 tablespoons extra-virgin olive oil, divided
1 1/4 pounds onions (about 2 large), halved lengthwise and thinly sliced
Salt and black pepper to taste
14 to 16 ounce pizza dough, thawed if frozen
1/4 pound Gorgonzola dolce, crumbled (about 1 cup)
1/2 cup walnuts, toasted and coarsely chopped
1/4 cup fresh flat-leaf parsley, chopped
Directions
Heat 4 tablespoons of olive oil in a 12-inch heavy skillet over medium-low heat until it shimmers. Add the sliced onions, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and cover the skillet. Cook, stirring occasionally, until the onions are deeply golden and tender, about 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 grill).
Stretch the pizza dough into a roughly 12- by 10-inch rectangle on a large baking sheet. Brush the top with 1 tablespoon of olive oil.
Bring the dough, caramelized onions, Gorgonzola, toasted walnuts, parsley, and the remaining 1 tablespoon of olive oil to the grill area.
Oil the grill rack lightly. Using tongs, carefully place the dough, oiled side down, directly on the grill. Brush the top side with the remaining 1 tablespoon of olive oil. Cover the grill and cook until the underside of the crust is golden brown, about 1 1/2 to 3 minutes.
Using tongs, return the crust to the baking sheet, flipping it so the grilled side faces up.
Distribute the caramelized onions evenly over the crust, then sprinkle the crumbled Gorgonzola, toasted walnuts, and fresh parsley over the top.
Slide the topped pizza from the baking sheet back onto the grill. Cover and cook until the underside is golden brown and the cheese is partially melted, about 3 minutes.
Transfer the pizza to a cutting board and cut into pieces. Serve immediately.
Comments
Gorgonzola dolce is the linchpin here, and it's a special trip to Harris Teeter or Kroger's cheese counter—most Food Lion and Walmart locations stock only regular gorgonzola or skip it entirely, which changes the dish materially since the sweet, creamy dolce version is what balances the caramelized onions. Caramelizing onions honestly takes 30–35 minutes alone, which means the real total is closer to 50 minutes, not 40, though you can prep walnuts and parsley while they cook. At roughly $3.50 per serving (driven by the dolce at $12–14 per pound), this is not a weeknight budget move, but it reheats beautifully and feeds six, making it a solid choice for a casual dinner party or meal prep that holds over two days.
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