Grilled Pizza with Maple Onion Jam + An Awesome GIVEAWAY!

Heat a skillet or deep stock pot over medium-high heat.

Add olive oil to the skillet.

Add thinly sliced yellow onions, coconut sugar, minced garlic, sea salt, ground nutmeg, and black pepper to the skillet and toss to combine.

Cook for about 15 to 20 minutes, tossing occasionally, until onions are caramelized and golden-brown.

If onions stick to the bottom, add a little water and stir.

Once caramelized, add apple cider vinegar and pure maple syrup, then stir to combine.

Allow the mixture to cool slightly, then transfer to a food processor and pulse 6 to 8 times until smooth but still chunky to make the maple onion jam.

In a large bowl, combine whole-wheat pastry flour, baking powder, and sea salt, and whisk until well combined.

In a separate bowl, combine water and olive oil, then whisk together.

Pour the wet mixture into the dry mixture and stir to incorporate until a sticky dough forms.

If the dough is too sticky, add whole-wheat pastry flour a tablespoon at a time; if too dry, add more water.

Knead the dough for about 5 to 6 minutes until it becomes chewy.

Transfer the dough to a clean, lightly floured surface and roll it out into a large circle with a rolling pin or stretch it with your hands.

If the dough shrinks back, let it sit for 4 to 5 minutes before rolling it out again.

Shred Brussels sprouts using a knife, mandolin, or food processor until they resemble shredded lettuce.

Preheat the Weber grill to about 350 degrees Fahrenheit, keeping the lid closed.

Rub olive oil on the grill grates to prevent sticking.

Transfer the pizza crust to the hot, oiled grill and close the lid.

Grill for about 2 to 4 minutes until grill marks appear and bubbles form on the top of the crust.

Carefully remove the pizza crust from the grill using a cookie sheet, hands, or pizza peel.

Close the grill to keep it hot while adding toppings.

Flip the pizza crust over and spread a layer of maple onion jam over the grilled side, leaving space around the edges.

Brush olive oil around the edges of the crust to prevent it from drying out.

Equipment Needed

Spice Level:

Dietary

Allergens