-
1
If using fresh dough, remove it from the refrigerator 30 minutes before you roll it out. If using frozen dough, transfer it to the refrigerator a day before you plan to make pizza, so it can thaw slowly, and then let it sit at room temperature for 30 minutes before you roll it out.
-
2
Prepare a hot fire in a charcoal grill or preheat a gas grill on high. If the grill has a built-in thermometer, it should register between 500u00b0F and 600u00b0F. Have ready a 14-inch, non-perforated pizza pan, preferably an inexpensive aluminum one.
-
3
While the grill is heating, arrange the onion slices in a single layer on a large, rimmed baking sheet and brush the slices on both sides with olive oil. Set aside.
-
4
Oil the grill grate. Place the onions directly over the hot fire and grill, turning once, until grill marks appear on both sides and the onions are crisp-tender when pierced with a knife, about 4 minutes per side. (Use a combination of tongs and a long-handled spatula to turn the onion slices so they stay intact.) Set aside.
-
5
To top the pizza: Brush olive oil over the crust, leaving a 1-inch boarder. Separate the onion slices into rings and arrange evenly over the pizza dough. Scatter the thyme over the top and season with a few grinds of pepper. Evenly distribute the cheese over the onions.
-
6
Using a pizza peel or thick oven mitts, remove the pizza from the grill. Slice the pizza into wedges and serve immediately.
