Recipe

1/4 cup uncooked grits or polenta, for rolling the dough
1 ball prepared pizza dough, at room temperature
2 tbsp olive oil
1 cup Onion Marmalade
1 1/4 cups Fire-Roasted Cherry Tomatoes
4 oz. Cabrales or your favorite blue cheese, crumbled
1/4 cup pecan pieces, toasted and chopped
Freshly ground black pepper to taste

Onion Marmalade
Makes 1 cup, enough for 1 pizza
2 tbsp olive oil
1 tbsp unsalted butter (or salted and reduce the salt a bit)
3 large yellow onions, thinly sliced and roughly separated into rings
1 tsp kosher salt

Heat the oil and butter together in a large, heavy sauce pan over medium heat. When the butter bubbles, add the onion rings and salt and cook, covered, for 20 minutes, stirring occasionally. Remove the cover and cook, stirring occasionally, until the onions are all a deep golden color, about 20 more minutes. This will keep, tightly covered, in the refrigerator for up to 2 days.

Fire Roasted cherry tomatoes
Makes 40 tomatoes
40 cherry tomatoes (we like those sold on the vine)
1 tsp olive oil or as needed to coat
1 cup kosher salt

Preheat a gas grill, build a charcoal fire, or preheat the oven to 275°F. Lightly coat the tomatoes with the oil. Cover a rimmed baking sheet with the salt to form a “salt bed.” Place the tomatoes closely together bottom side down on the salt bed. Place the baking sheet on the grill on the cooking grate over low indirect heat or in the oven. Slowly roast until the tomatoes are shriveled and soft, about 2 hours. Remove from the grill or oven and let cool. They will keep, tightly covered, in the refrigerator for up to 2 days.