Allium Lovers Pizza
Ingredients
1 large leek, thinly sliced crosswise
3-4 cups sweet onion, thinly sliced crosswise
2 cups white onion, thinly sliced crosswise
2 large shallots, thinly sliced crosswise
2 tsp dried oregano
2 tsp fresh oregano
½ tsp chili flake
1 Tbl olive oil
1½ tsp salt
4 oz. shredded mozzarella
3 oz. port-salut, cubed
Pitted provence black olives
12 oz Pre-made Pizza Dough (find it in the freezer section at the Wedge), or use your favorite pizza dough recipe
Preparation
- Preheat your oven to 450 degrees Fahrenheit.
- Prepare sheet tray, rub olive oil onto the sheet tray. No parchment paper needed.
- Thinly slice all of the alliums, crosswise! Add in the following four ingredients. Mix thoroughly to separate all of the rings. Set aside.
- On a floured surface roll dough out to about ½ inch thick
- Place onto your prepared sheet tray and press outward to get the dough just a bit bigger.
- Salt onions and mix thoroughly.
- Spread shredded mozzarella evenly over the dough.
- Loosely pile onions over the entirety of the dough. It will look like too much onion, that’s when you know it’s right. You want some falling over the edges.
- Tuck cubed Port Salut into the onions.
- Bake on the bottom rack for 12-15 minutes, or until the bottom is golden.
- Top with as many olives as you like. I like two per slice.
- Finish with a drizzle of olive oil, a sprinkle of Maldon salt, and extra chili flakes if that’s your thing.
