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Bites of Spring
Spring Onion Pizzas

written by jeanine donofrio photography by jack mathews
The Love & Lemons Cookbook

Spring Onion Pizzas

Onions are an essential staple for building flavor. But the alliums that really get me all choked up are the leeks and spring onions you find at the farmers market in the spring. They’re so sweet and tender. Grill them simply, and serve with mint pesto. If there are any left over, chop them, and fold them into your scrambled eggs in the morning.

  • Pizza dough
  • Cornmeal, for sprinkling
  • 6 to 10 thin spring onions or scallions, sliced into vertical strips
  • Balsamic vinegar, for drizzling
  • 1 tablespoon extra-virgin olive oil
  • ½ 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

Download Recipe
  1. Preheat the oven to 450°F.
  2. 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.
  3. 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.
  4. Bake for 10 to 12 minutes, or until the onions are soft and the pizza crust is golden brown.
  5. Top the pizzas with the chopped herbs and a few pinches of red pepper flakes.

Posted in Issue 81 Vol 2, Recipe on Dec 27, 2016