Makes 4 10-inch pizzas, serving 4 as an entree, 12 as an appetizer
- 1 1/3 cups warm water (105º to 115º) (check temp for rapid rise yeast)
- 1 envelope rapid-rise dry yeast
- 1 tablespoon sugar
- 2 tablespoons olive oil, plus more for brushing onions and crust
- 3 2/3 cups all-purpose flour, plus extra for kneading and rolling
- 1 ½ teaspoons salt
- 1/3 cup stoneground yellow cornmeal
- 2 medium red onions, sliced into 1/4-inch rounds, separated into rings
- 1 cup (about 6 ounces) roughly crumbled goat cheese
- About 1 ½ cups Frontera Tomatillo Salsa
- 1/4 cup (loosely packed) chopped cilantro
- About 1/4 cup finely grated Mexican queso añejo or Parmesan
- Making the dough. Measure the water, yeast, sugar and oil into a food processor and pulse several times to mix. Measure in the 4 cups of flour, the salt and oregano. Process until the mixture forms a ball. (If the dough is quite sticky, add 2 to 3 tablespoons more flour and pulse until incorporated. If too dry, ad a little dribble of water to the processor.) Transfer to a bowl, cover with plastic wrap and let rise while you’re preparing the grill and toppings (at least 20 minutes, or as much as 1 ½ hours).
- The grill and onions. Heat a gas grill to medium-high on one section, medium on another, or prepare a charcoal fire distributing the coals so that the fire is hotter (more coals) on one side. Set the grill grates in place. Toss the onion rings with a little oil and put them in a perforated grill pan on the cooler side of the grill. Cover the grill and cook until onions are golden and softening, about 15 minutes. Turn onions occasionally. Remove and break into rings.
- Forming and grilling the pizzas. Punch down the dough and turn out onto a lightly floured work surface. Knead several times to expel as much air as possible. Divide into quarters; flour each piece and your rolling pin. Working with one piece at a time, roll and stretch the dough gently into a 10-inch oval about ¼-inch thick. Brush or spray lightly with oil.
- Lay an oval of dough, oiled side down onto the grill’s cooking grate on the hotter side. Cover grill, when browned, about 4 to 5 minutes, spray the top with oil and flip. Spread about 1/3 cup salsa over each pizza and scatter on a portion of the goat cheese and onions. Slide onto the cooler section of the grill and let cook until crisp underneath, about 4 minutes. As the first pizza is crisping, start the second, and so forth until all are made. As each finished, slide it onto a cutting board. Sprinkle with a portion of the cilantro and queso añejo or Parmesan. Use a knife of pizza wheel to cut into serving pieces. Like all pizzas, these are best straight from the fire.