PIZZA ONION RECIPES

Steps:

• Preheat grill to medium-high (400°F to 450°F). Beat cream in a medium bowl with an electric mixer on high speed until stiff peaks form, about 2 minutes. Stir in thyme, pepper, garlic, and salt. Refrigerate until ready to use.
• Stretch pizza dough into a 14- to 16-inch-long oval shape on a large sheet of parchment paper. Brush top of dough with 1 tablespoon of the oil. Holding parchment paper, flip dough, oiled side down, onto oiled grill grates. Peel parchment paper off dough. Grill, covered, until well marked on bottom, 2 to 3 minutes. Remove from grill, and transfer to a work surface; brush top (ungrilled side) with 1 tablespoon of the oil. Set aside until ready to use.
• Trim spring onions to 6 inches long from root end; reserve removed tops for another use. Cut trimmed spring onions in half lengthwise; place in a bowl. Drizzle evenly with remaining 1 tablespoon oil, and toss gently to coat. Arrange onions on oiled grates; grill, covered, until well marked, 1 to 2 minutes per side. Remove from grill.
• Flip pizza dough over to face grilled side up. Spread evenly with cream-thyme mixture, leaving a 1-inch border. Sprinkle evenly with cheese. Top with grilled onions. Place pizza on oiled grates, and grill, covered, until well marked on bottom, 2 to 3 minutes. Remove from grill. Tear prosciutto into pieces, and arrange on pizza. Cut into 8 wedges.