Spring-Onion Pizzas Recipe
Photo: Jack Mathews
Serves 4
1 recipe Homemade Pizza Dough (see separate recipe)
Cornmeal, for sprinkling
6 to 10 thin spring onions, or scallions, sliced into vertical strips
Balsamic vinegar, for drizzling
1 Tbsp. extra-virgin olive oil
1/2 garlic clove, minced
1 (8-ounce) ball fresh mozzarella cheese, sliced
1 cup finely chopped herbs (a mix of basil, parsley and tarragon)
Pinches of red pepper flakes
Directions
Prepare the Homemade Pizza Dough.
Preheat oven to 450°.
On a lightly floured, flat surface, divide the dough into 2 balls and roll each into a 10-inch oval shape. Add flour, as needed, to prevent sticking. Place the pizzas on a baking sheet sprinkled with cornmeal.
On a plate, toss the spring onions with a drizzle of balsamic vinegar. In a small bowl, mix the olive oil with the minced garlic and brush onto the dough. Top the pizza dough with the mozzarella slices and spring-onion strips.
Bake for 10 to 12 minutes, or until the onions are soft and the pizza crust is golden brown.
Top the pizzas with the chopped herbs and a few pinches of the red pepper flakes.
Reprinted from The Love & Lemons Cookbook, by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Jeanine Donofrio.
Ingredients
Directions
Prepare the Homemade Pizza Dough.
Preheat oven to 450°.
On a lightly floured, flat surface, divide the dough into 2 balls and roll each into a 10-inch oval shape. Add flour, as needed, to prevent sticking. Place the pizzas on a baking sheet sprinkled with cornmeal.
On a plate, toss the spring onions with a drizzle of balsamic vinegar. In a small bowl, mix the olive oil with the minced garlic and brush onto the dough. Top the pizza dough with the mozzarella slices and spring-onion strips.
Bake for 10 to 12 minutes, or until the onions are soft and the pizza crust is golden brown.
Top the pizzas with the chopped herbs and a few pinches of the red pepper flakes.
Reprinted from The Love & Lemons Cookbook, by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Jeanine Donofrio.
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