Serves 4 (makes one 10-inch pizza) / This pie has great flavor hooks: sweet, sour, salty. The recipe may yield more onions than you’ll need; save the rest for another pizza or as a topping on grilled sandwiches. Prep tips: This is a good use for semi-hard peaches, both in terms of texture and acid. It also works with sliced, grilled pineapple. If you’re a carnivore, put thin slices of prosciutto on top of fruit before covering grill (step 3); or garnish with a sharp cheese, such as Asiago.
2 medium-large red onions, thinly sliced
5-8 fresh sage leaves, thinly sliced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons extra-virgin olive oil, divided
1 tablespoon red wine vinegar
2 tablespoons no-salt-added whole-grain mustard
2 medium firm peaches, halved
Pizza dough, rolled into one 9- or 10-inch crust
Freshly ground pepper and torn fresh mint leaves, for garnish
1. Combine red onion, sage, salt, pepper, and 1 tablespoon olive oil in a wide pot. Stew gently until onions wilt and begin to caramelize, about 30 minutes. Add vinegar and mustard; cook for 10 minutes. The finished mixture should be jammy and homogenous. If it’s too juicy, strain off liquid, reduce it in a small saucepan, and recombine with onions.
2. Preheat grill. Toss peach halves with remaining 1/2 tablespoon oil, and season with salt and pepper. Grill for about 5 minutes, turning once, being careful to achieve good grill marks without fruit falling apart. Remove peaches, skin if desired, and slice thinly.
3. Roll out one 9- or 10-inch pizza dough crust. Grill dough on one side for about 1 minute. Flip, pop any air bubbles, and smear on desired amount of red onion mixture (half to three-fourths). Sprinkle peach slices in a thin layer (you might not use all of them). Cover grill. After 3–4 minutes, check crust bottom. If it’s a little charred and dough looks set, it’s ready. Garnish with fresh pepper and torn mint.
PER SERVING: 213 cal, 24% fat cal, 6g fat, 1g sat fat, 0mg chol, 5g protein, 38g carb, 5g fiber, 490mg sodium
