Weber grills has a great email recipe that is posted monthly.
I have not tried this yet but it sounds interesting.
Recipe of the Week online by visiting:
www.weber.com/row Thin-Crusted Pizza with Grilled Red Onions, Black Olives, and Tomato Sauce
Dough
3/4 cup warm water (105 to 115 degrees F)
1 envelope active dry yeast
1/2 teaspoon granulated sugar
2-1/2 cups all-purpose flour, plus more for rolling dough
Extra-virgin olive oil
1 teaspoon kosher salt
Sauce
2 tablespoons extra-virgin olive oil
1/2 cup finely chopped red onion
2 teaspoons minced garlic
1 teaspoon dried oregano
1 can (28 ounces) whole tomatoes
1/2 teaspoon granulated sugar
1/2 teaspoon kosher salt
1/4 teaspoon finely chopped black pepper
Toppings
2 large red onions, cut crosswise into 1/3-inch slices
Extra-virgin olive oil
2 cups grated mozzarella cheese, about 8 ounces
1/2 cup Mediterranean black olives, pitted and thinly sliced
1 to 2 tablespoons finely chopped fresh Italian parsley
To prepare the dough: In a medium bowl combine the water, yeast, and sugar. Stir once and let stand until foamy, 5 to 10 minutes. Add 2-1/2 cups of the flour, 3 tablespoons of olive oil, and the salt. Stir until the dough holds together. Transfer to a lightly floured work surface and knead until smooth, 4 to 6 minutes. Shape into a ball and place in a lightly oiled bowl. Turn the ball to cover the surface with oil. Cover the bowl with plastic wrap and set aside in a warm place until the dough doubles in size, 1 to 1-1/2 hours.
To prepare the sauce: In a medium saucepan, warm the olive oil over medium-high heat. Add the onions and cook until soft, about 5 minutes, stirring occasionally. Add the garlic and oregano, and cook until the garlic is light brown, about 1 minute, stirring occasionally. Add the tomatoes, including the juice. Use the back of a large spoon to crush the tomatoes. Season with the sugar, salt, and pepper. Bring the sauce to a boil, and then lower the heat to a simmer. Cook until you have 2 cups of sauce, 40 to 45 minutes, stirring occasionally. Let cool slightly and then puree in a food processor or blender. Allow to cool.
Brush or spray the onion slices with oil. Grill over Direct Medium heat until well marked, 10 to 12 minutes, turning once halfway through grilling time. Cut each slice in half.
Punch down the dough in the bowl. Transfer to a lightly floured surface and cut into 4 equal pieces. Lightly brush the back of two baking sheets with olive oil. Using your fingers, flatten 2 pieces of dough on each baking sheet until you have 4 crusts, each about 8 inches in diameter, leaving the dough a little thicker at the edge than in the middle. Allow the dough to rise for 10 minutes.
Working with one or two crusts at a time, fold each crust in half, pick it up, and carefully set it on the grill. Unfold each crust and grill over Direct Medium heat until they are marked on the underside, 2 to 3 minutes, rotating the crusts occasionally for even cooking. Don't worry if the crusts bubble; they will deflate when turned over. Transfer the crusts from the cooking grate to the back of the baking sheets, with the grilled sides facing up.
Spread about 1/2 cup of the sauce across each pizza crust, leaving a 1/2-inch border around the edges. Arrange the onions and olives over the sauce. Sprinkle the cheese on top. Transfer the pizzas from the baking sheets to the cooking grate. Grill until the crusts are crisp and the cheese is melted, 2 to 4 minutes, rotating the crusts occasionally for even cooking. Transfer to a cutting board. Garnish with parsley. Cut into wedges. Serve warm.
Makes 4 small pizzas
