Arugula Flatbread Pizza

Ingredients

• 3 Red Onions
• 12 oz Goat Cheese
• 1 refrigerated thin-crust pizza dough OR store-bought flat bread (see note below)
• 1/3 cup balsamic glaze
• 1/3 cup balsamic vinegar
• 1 cup (or more) arugula for garnish

Instructions

• Set the EGG for direct cooking at 350°F/177°C.
• Slice the onions in medium thick rings. Grill the onions for 4-5 minutes, or until they develop nice char marks. Baste the onions with balsamic vinegar as they will help caramelize them on the grill.
• Take onions off grill and place them on a cutting board to cool. Once they cool, cut them into smaller pieces. Meanwhile, roll out your pizza dough on a Dough Rolling Mat or a lightly floured surface.
• Add the Plate Setter to set the EGG for indirect cooking at 350°F/177°C and preheat a Pizza/Baking Stone.
• Dust a Pizza Peel with cornmeal and place the dough on the peel. Move the dough to the Pizza/Baking Stone and let it cook for 4-5 minutes. Meanwhile, add the balsamic glaze as the “sauce” that forms the base of the pizza. Next, place teaspoon-sized scoops of goat cheese all over the pizza. Finally, add the grilled onions and let the pizza bake with the dome closed for 4 minutes or until the cheese has melted.
• Remove the pizza and sprinkle with arugula for garnish.

*Flat bread will cook faster than pizza dough because it is thinner.

Serves 4