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["Flatbread:", "", "Using a food processor, mix the water, oil, salt and 1 cup of flour. Mix until smooth. Add the yeast and 1 cup additional flour. This should make the dough come together in a ball. Pulse a few times, and turn out on a floured surface. Add remaining flour while kneading into a smooth dough. Place in greased bowl, cover and set aside to rise for 1 hour.", "", "Peel and thinly slice the onion. Saute slowly with 1 Tbsp of olive oil to carmelize the onions - approximately 15 minutes. Set aside.", "", "Toast the pine nuts in a small pan over low heat for 10 minutes. Stir constantly to avoid burning. Set aside.", "", "When dough has risen - start the BBQ and preheat for 5 - 10 minutes.", "", "Roll out the dough into a free form flatbread that measures approximately 12"" x 20"". I like it relatively thin, but adjust the size if you prefer a thicker crust. Brush or pat the top lightly with olive oil.", "", "Turning the BBQ grill down to medium, place the flatbread dough directly onto the grill - oiled side down. Close the cover and grill for 5 - 7 minutes. Watch the heat carefully. A perfect flatbread will be puffed on the top, and grilled to crusty perfection on the bottom!", "", "Using a sideless cookie sheet, slide the sheet under the flatbread to remove from the grill. Now you are ready for the toppings!", "", "Flip the flatbread over so that the grilled side is up. Brush this with olive oil and sprinkle with dillweed.", "", "Core, peel and thinly slice the pears - distribute evenly in single layer on the flatbread. Add carmelized onions. Cut Cambazola into pieces and dot on the flatbread. Sprinkle with pine nuts and dust lightly with freshly ground pepper.", "", "Return the flatbread to the BBQ grill for approximately 10 minutes. The bottom of the crust will be toasted, the toppings will be heated and the cheese melted.", "", "Remove from the grill and cut into pieces. Enjoy with a chilled Viognier, some good Champagne, or your favorite beer!", "", "BON APPETIT!"]
