Grilled Pizza with Goat Cheese, Kale, and Caramelized Torpedo Onions

At some point, we’ll build an outdoor wood-fired pizza oven, and then we’ll cook all our pizzas in that, and become quite chubby and happy. But in the meantime, cooking pizza on the grill is a great way to get a delicious chewy, charry, smoky crust. It’s also a wonderful way to spend a leisurely evening outside, drinking summery wine, admiring the garden, and dining by candle light.

Red Torpedo Onions - Pretty Fresh
Red Torpedo Onions – Pretty Fresh

As you can see above, the red torpedo onions are doing nicely. How lovely to eat them with goat cheese and kale in a pizza!

Caramelize the onions  Slice two red torpedo onions (or regular red onions) into rounds. Heat a medium sized frying pan to medium heat. Add a pat of butter, a few sticks of thyme, and the red onions, and sauté until the onions are cooked way down, stirring occasionally. After the onions are ready – maybe 15 minutes – remove from heat, pull the thyme out, and set the onions aside.

Caramelizing Red Onions and Thyme
Caramelizing Red Onions and Thyme

Cook down the kale Chop up about four cups of kale. Boil the kale in water for ten minutes. Then drain. Saute 2 cloves garlic, a drizzle of olive oil, 1/8 tsp chili flakes and fresh chopped up rosemary (1 tsp) in olive oil over medium heat. Chop up two anchovy fillets and add to the pan. Stir for 30 seconds, then add the kale.

Saute the Kale
Saute the Kale

Is there anything nicer than cooking outside on a warm summer evening? Rhetorical question.

Pizza Toppings al Fresco
Pizza Toppings al Fresco

Heat your grill to high heat. While it’s heating, prepare your pizza dough. Here’s a great post on how we get our dough into pizza shape. We cut our dough ball in half to make two smaller pizzas. This let the dough cook faster, resulting in a crisper crust, more support for the toppings, and less tears and sorrow.

Once the dough is rolled out, slap it on the grill for about a minute, until you start to see bubbles form. Keep flipping it back and forth, cooking both sides, until it’s basically cooked through.

Pizza Dough on the Grill
Pizza Dough on the Grill

Now, add the toppings. First the kale, then the red onions, then crumbles of goat cheese. Close the grill lid and cook until the goat cheese starts to melt a bit and the toppings are heated – about five minutes.

Pizza on the Grill
Pizza on the Grill

If you can wait, let the pizza sit a few minutes before cutting, so the cheese and toppings have time to set up.

Discs of Delight
Discs of Delight


  • 2 red torpedo onions (or just plain red onions)
  • 4 cups kale, chopped and uncooked
  • a pat of butter
  • 2 sticks of fresh thyme (or dried thyme if you have to use that)
  • 2 cloves garlic
  • 1/8 tsp chili flakes
  • 1 tsp fresh chopped rosemary
  • olive oil
  • 2 anchovy fillets (optional, but highly worth it)
  • 1 ball pizza dough

Published by

Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

8 thoughts on “Grilled Pizza with Goat Cheese, Kale, and Caramelized Torpedo Onions”

    1. Pear and bacon?! Wow, that sounds amazing. Seriously! Yes, we have just the spot to build the oven, and have been semi-seriously considering it for the past month. We’ll make you a pizza in it if we make it!

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