Evenly scatter a few onion slices and a large handful of cheese over each half-grilled dough round, then sprinkle with chopped rosemary and a little salt. Grill as directed in step 6 of Our Best Pizza Dough.
Note: Nutritional analysis is per serving with crust.
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I found this recipe to be ridiculous and confusing. Six individual pizzas each 9-10in round? And dividing the ingredients among six pizzas comes to 1 tsp sliced white onion, 2oz cheese, and 1/3 tsp rosemary each. That's hardly enough. The recipe definitely had potential in that the dough was outstanding (especially when placed on the grill), and the "interplay" of the ingredients were quite tasty. I would just recommend a lot more mozzarella, onion, and rosemary.
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