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1
Prepare a hot grill.
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2
Place the onions in a bowl and toss with 1 tablespoon of the olive oil and salt and pepper to taste.
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3
Place a perforated grill pan on the grill and let it get hot, then add the onions and cook, tossing in the pan or stirring with tongs, for about 3 to 5 minutes, just until they soften slightly and begin to char.
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4
Remove from the grill and return the onions to the bowl.
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5
Oil the hot grill rack with olive oil, either by brushing with a grill brush or by dipping a folded wad of paper towels in olive oil and using tongs to rub the rack with it.
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6
Place a round of dough on a lightly dusted bakers peel or rimless baking sheet.
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7
Slide the pizza dough from the peel or baking sheet onto the grill rack.
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8
If the dough has just come from the freezer and is easy to handle, you can just place it on the rack without bothering with the peel.
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9
Close the lid of the grill the vents should be closed -- and set the timer for 2 minutes.
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10
Lift up the grill lid.
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11
The surface of the dough should display some big air bubbles.
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12
Using tongs, lift the dough to see if it is evenly browning on the bottom.
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13
Rotate the dough to assure even browning.
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14
Keep it on the grill, moving it around as necessary, until it is nicely browned, with grill marks.
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15
Watch closely so that it doesnt burn.
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16
When it is nicely browned on the bottom (it may be blackened in spots), use tongs or a spatula to slide the dough onto the baking sheet or peel, and remove from the grill.
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17
Cover the grill again.
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18
Make sure that there is still some flour on the peel or baking sheet and flip the dough over so that the uncooked side is now on the bottom.
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19
Brush the top lightly with oil, then top with a thin layer of tomato sauce (no more than 1/4 1/4 cup) and a layer of grilled sliced onions.
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20
Sprinkle with thyme and feta, and drizzle on a little more olive oil.
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21
Slide the pizza back onto the grill.
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22
If using a gas grill, reduce the heat to medium-high.
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23
Close the lid and cook for 2 to 3 more minutes, until the bottom is brown.
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24
Open the grill and check the pizza.
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25
The top should be hot and the bottom nicely browned.
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26
If the bottom is getting too dark but the pizza still needs a little more time, move it to a cooler part of the grill and close the top.
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27
Use a spatula or tongs to remove the pizza to a cutting board.
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28
Cut into wedges and serve.
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29
Repeat with the other two crusts.
