Instructions:

Special equipment: small-holed grill rack, wooden pizza peel or baking sheet, tongs

Prepare grill to cook over indirect heat by placing coals to one side or if using a gas grill, turn one set of burners on low. Preheat grill to high.

Lightly brush both sides of onion slices with 1-tablespoon olive oil and season with salt and pepper. Place on small-holed rack over direct heat and cook, turning as necessary until soft, about 6-7 minutes. Remove onions from small-holed rack and let cool. Separate rings. Move grill rack to indirect side of grill.

On lightly floured work surface, roll dough piece into a thin round about 6 inches in diameter. Repeat with
remaining dough. Cover with clean kitchen towel until ready to use.

Place one of the dough rounds on a lightly floured wooden pizza peel or back of baking sheet. Brush lightly with olive oil, season with salt. Top with 1/4 of cooked onion rings and 1-teaspoon thyme. Sprinkle 1/4 of cheese evenly on top.

Slide pizza onto preheated rack on indirect side of grill. Cover and cook 5-6 minutes. Remove cover and
Use the tongs to slide the pizza to the direct side of the grill; crisp crust for 30 seconds to 1 minute, taking care not to burn pizza. Remove from grill.

Assemble and cook remaining pizzas one at a time, making sure to flour the peel or baking sheet for each pizza

Cut pizza into 4 wedges and serve.

Makes 4 pizzas.