Pizza is the ideal showcase for the green onions of spring. It cooks quickly, allowing these tender shoots and their bulbs to meld with oozing mozzarella and fresh garden herbs.
One 12-inch pizza
1 recipe whole wheat Pizza Dough (see recipe)
1 spring onion, thinly sliced
1 spring leek, thinly sliced
1 green garlic stalk, thinly sliced (or 1 small garlic clove, finely chopped)
2 scallions, halved lengthwise and cut into 2-inch pieces
4 ounces fresh mozzarella, cut into 8 pieces
1⁄2 teaspoon roughly chopped fresh oregano
1⁄2 teaspoon roughly chopped fresh marjoram
1⁄2 teaspoon roughly chopped fresh thyme leaves
Extra virgin olive oil
Chopped fresh parsley
Place a pizza stone in the oven or on the grill and heat to 500°F.
On a lightly floured surface, roll out the pizza dough to fit the pizza stone. Transfer the dough to a lightly floured cookie sheet or upside-down baking sheet. This will be the vessel to help transfer the pizza to the hot stone. Scatter the onion, leek, garlic, and scallions evenly across the surface of the dough, leaving a 1-inch border. Place the mozzarella pieces randomly across the pizza with space in between them. Sprinkle the oregano, marjoram, and thyme over the pizza. Drizzle the pizza lightly with olive oil.
With a long, wide spatula, transfer the pizza carefully onto the hot stone. If grilling, close the lid to the grill. Let cook 10 to 15 minutes until the dough is fully cooked and crispy on the edges and the toppings are beginning to lightly brown. Cooking time will vary, depending on your grill or oven and the thickness of the crust. If baking in the oven, and the dough is done but the toppings are not, turn on the broiler to finish baking.
When the pizza is ready, remove with a long, wide spatula, and transfer back to the cookie sheet or upside-down baking sheet to cool slightly. Slice the pizza and garnish with fresh parsley.
One 12-inch crust
1 1⁄2 cups unbleached all-purpose flour (can substitute whole wheat flour for half of the all-purpose), plus more for the work surface
1 teaspoon fine sea salt
1 teaspoon active dry yeast
3 tablespoons extra virgin olive oil
In a large bowl, combine the 1 1⁄2 cups flour and salt. In a small bowl, combine the yeast and 1⁄2 cup lukewarm water, and let sit for 1 minute. Gently stir 2 tablespoons of the olive oil into the yeast mixture, and add the liquid to the dry ingredients. Using a sturdy spoon, stir the dough until just combined. Transfer the dough onto a floured surface, and knead until a cohesive ball forms. If the dough is difficult to work with, place the large bowl over the dough for a few minutes and allow it to rest.
Pour the remaining 1 tablespoon olive oil into the large bowl. Roll the dough ball in the bowl to coat it with the oil. Cover the bowl with plastic wrap, and allow the dough to rise at room temperature until it has doubled in size, about 1 hour or more.
Put the dough back onto the floured surface and, with the palms of your hands, punch out the air from the dough. Re-form a ball and return the dough to the bowl. Cover and set aside for 20 to 25 minutes to rest. Return it to the floured surface one more time and roll it out. Enjoy !
Photo: John Kernick
Recipe:Root to Leaf