1tablespoonolive oil(we used garlic infused olive oil)
1largepear, thinly sliced
2ballsburrata cheese, broken into small chunks(can substitute for a mozzarella ball)
¼cupmicro greens (or arugula, for topping)
Preheat Grill: Preheat grill for indirect cooking. Place pizza stone in the center of the grill, and target 500 degrees F in the internal chamber of the grill.
Caramelize Onions: In a large pan over medium heat add butter, oil, and onions. Slowly sauté the onions, stirring frequently, to reduce and caramelize. Reduce heat if you see burning happening. This will take between 20 and 30 minutes and best to do while grill is coming to temperature.
Prepare Pizza: On a pizza peel, add flour and then the dough. The flour will help the dough slide onto the pizza stone. Gently work the dough with hands or roller pin to 10 - 12 inches in diameter. Brush on the garlic infused olive oil to add a little moisture. Layer the pizza with sliced pears, followed by the caramelized onions, prosciutto, then burrata (or mozzarella).
Grill Pizza: Gently slide the pizza off the pizza peel and directly onto the pizza stone and close the lid. Grill the pizza for 5 minutes. Then, using the peel or large spatula, rotate the pizza 180 degrees to keep an even heat on the bottom. Cover grill and then continue grilling for additional 5 minutes. Remove when bubbling and sides look golden.
Top Pizza: Place microgreens or arugula over the top of the pizza. Combine the honey and balsamic in a small dish and drizzle over the pizza. Finish with a sprinkle of salt. Slice and enjoy.