Grilled Whole Wheat Pesto Pizza with Caramelized Onions and Goat Cheese

Ok so not exactly sweet, but definitely delicious! This yummy summery pizza is definitely a must try before the summer's over (sad, i know)! It takes a little bit of practice to get the grilling technique right (we messed up big time on the first try) but once you do it's super easy!

Ingredients/Supplies:
- one batch whole wheat pizza dough (the one I used is down below)
- about 1/2-1 cup basil pesto (homemade or store bought)
- 1-2 large onions, caramelized
- one package goat cheese
- charcoal grill
- charcoal

Whole Wheat Pizza Dough (from The Complete Book of Pizza):

Ingredients
- 4 cups whole wheat flour
- 1 tsp. salt
- 1/4 (4 tbsp.) cup vegetable oil
- 2 packages dry yeast
- 2 tsp. honey
- 1 1/2- 2 cups warm water

Directions
Dissolve the yeast in 1/2 cup warm water and add 2 tsp. honey. Set aside for at least 5 minutes. Meanwhile, sift the flour and salt in a bowl. Make a depression in the center of the flour and add 3 tbsp. of the oil and the other cup of warm water. Put flour on a kneading board. Add the yeast mixture to the flour and mix the ingredients with your hands. Gather the dough together and place it on the floured board. Knead the dough, adding more flour if necessary. Knead the dough for 8-10 minutes or until it is elastic, cohesive, and when you poke it with your finger it springs back right away.

Place the dough in a clean bowl that has been rubbed with oil. Brush the top of the dough with the remaining oil. Cover the bowl with a clean towel (I use plastic wrap instead) and put it in a warm draft-free place for 1.5 hours or until doubled in size. When doubled in size, punch down the dough.


To Prepare:
1. Cut the dough in half, grab one of the halves.
2. Roll dough into a circle, about 18 inches in diameter.
3. Repeat with second half.
4. Bring dough to the grill without any toppings on it, but have the toppings prepared.

To Grill:

1. Using a charcoal grill, allow the fire to get hot.
2. Once hot, bank the coals to one side of the grill.
3. Place one of the raw pizza dough halves on the opposite side of the grill as the coals (as in you want an indirect heat source on the pizza or it will burn)
4. Allow to cook for about 3-4 minutes, watching constantly and adjusting cooking time/dough position to prevent burning.
5. Take half finished pizza off the grill and turn it over so that the raw side is down.
6. Place toppings on the cooked side of the pizza, making sure to start with the pesto.
7. Place the pizza back on the grill, raw side down, for another 3-4 minutes or until it is done.
8. Repeat with second half of dough.

*Tip: If your pizza appears to be burning but is not done cooking, you can have a 400 degree hot oven waiting to finish off the cooking safely without fear of ruining the pizza due to burning.