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Skillet Black Grape Pizza with Gorgonzola, Balsamic Caramelized Onions and Walnuts

This pizza has the best of both worlds, savory and sweet with a crunch from the toasted walnuts, pour yourself a glass of wine and sit out on the terrace as you enjoy this wine country inspired pie.

Course Main Course
Cuisine Italian
Keyword cast iron pizza
Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 1 hour 11 minutes
Servings 4
Author Joseph Sciascia of Recipe For A Party

Ingredients

Pizza Dough

  • 1 envelope of active dry yeast
  • 1 tsp sugar
  • 1 tsp kosher salt
  • 2 1/2 cups all-purpose flour
  • 2 tbsp olive oil
  • 1 cup hot tap water

Pizza Toppings

  • 1 tbsp butter
  • 3 tbsp olive oil, divided
  • 1 large red onion, cut in half and then sliced
  • 1/2 tsp kosher salt
  • 1/4 tsp coarse pepper
  • 1/4 tsp red chili flakes
  • 2 tbsp balsamic vinegar
  • 1 tbsp brown sugar
  • 1 tsp fresh thyme, crumbled
  • 1 tbsp fresh sage, chopped
  • 1 cup Gorgonzola, crumbled (I used a 5 oz package)
  • 2 cups Black grapes, halved
  • 1/2 cup toasted walnuts, chopped

Instructions

Pizza dough

  1. Add all the dry ingredients plus the olive oil in a stand mixer fitted with the dough hook and while running at low speed add the water and work up the speed to medium until the dough has gathered from the edges of the work bowl to form a ball

  2. If the dough is too sticky add a bit of flour, if too dry, add a bit of water. You want to be able to hand the dough into a smooth large ball shape

  3. Place the dough into a bowl prepped with cooking spray or olive oil, cover with plastic wrap and set on the counter in a warm place for one hour

  4. Take the plastic off and punch the dough a few times and reshape it into a ball again and let rise for another 10 minutes.

  5. This dough will work in a 12 or 14 inch skillet, I had a 12 inch skillet and it made a deep dish style crust.

Caramelizing the onions and assembling the pizza

  1. While the dough is rising, heat the butter and 1 tbsp. olive oil in a skillet over medium high heat; add the onions, salt, pepper and pepper flakes, saute stirring occasionally for 7 minutes

  2. Turn the heat to medium; add the balsamic vinegar and brown sugar, stirring occasionally for 15 minutes, set aside to cool

  3. Preheat the oven to 475 degrees and position the rack to about one shelf up from the middle of the oven

  4. Turn the dough out onto a floured service and roll the dough out in a circle to 12 or 14 inch size

  5. Brush the bottom and sides of a cat iron skillet with 1 tbsp olive oil

  6. Place the dough into the skillet and press down on the bottom and a bit up the sides of the skillet, turning the edges under like a pie, I had a 12 inch skillet, so mine was like a deep dish when cooked

  7. Brush the top of the dough with 1 tbsp of olive oil and sprinkle the thyme and sage over the surface, followed by the onions, Gorgonzola and the grapes.

  8. Sprinkle the top with a pinch of salt and pepper

  9. Place the cast iron pizza on the stove-top over medium/high heat until the bottom of the pizza starts to get golden brown, this took about 5 minutes, lift the edges with a spatula to peek at the bottom to make sure.

  10. Place in the preheated oven for 10 to 15 minutes or until golden brown, mine took exactly 15 minutes

  11. Take out of the oven and sprinkle the toasted walnuts evenly over the top and let the pizza rest for 10 minutes before taking out of the skillet and cutting on a cutting board, serves 4