GRILLED TOMATO, ONION AND GARLIC PIZZA

MAKES TWO 14-INCH PIZZAS

This pizza is absolutely delicious, hot or room temperature. It would make wonderful appetizers if cut in small pieces, or using the same topping on bruchetta. The recipe can easily be cut in half to make one pizza.

INGREDIENTS

Two batches Pizza Dough or use 2 store-bought 14-inch prebaked pizza crusts

2 sweet onions, thinly sliced

6 to 8 plum tomatoes, halved lengthwise, seeds removed

8 large cloves garlic, cut in half lengthwise

2 tablespoons dried oregano

2 tablespoons dried parsley

Salt and pepper to taste

2 ounces mozzarella cheese, crumbled

4 ounces ricotta salata cheese, crumbled

4 tablespoons freshly grated Romano cheese

Olive oil

To grill the vegetables, lightly rub or spray a grill pan with olive oil, removing excess. Heat over high heat. Add the onions and garlic, in batches if necessary. Grill until slightly softened and lightly browned, about 5 minutes, adjusting heat as needed. Be careful not to burn the garlic. Remove from pan. Add the tomatoes and grill until lightly browned, about 2 minutes per side. Remove from pan and set aside. Puree the garlic in a small food processor.

Preheat oven to 450° F. (If using a store-bought crust, follow the package instructions for baking.) Place half of the tomatoes on each pizza dough, smashing slightly with hands in process. Top each with half of the onions and garlic. Press down with fingers. Sprinkle each with one-half of the oregano, parsley, salt and pepper. Then top with half of each cheese in the order given. Drizzle the tops with a little olive oil. Bake according to the dough recipe or the directions for the packaged crust. If desired, place under a hot broiler for about 1 minute for lightly brown. Let rest for at least 5 minutes before cutting and serving.

Note: Some mozzarella cheese does not crumble well and can be grated. If you can't get ricotta salata, a mild goat cheese can be substituted, or just use all mozzarella.

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