Green Onion Recipes Pizza More

GREEN ONION RECIPES (PIZZA & MORE!)

Steps:

• Follow the Best Pizza Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
• Place a pizza stone in the oven and preheat to 475°F. OR preheat your pizza oven (here's the pizza oven we use).
• Slice the green parts off of the scallions so they form long ribbons. In a small skillet, heat 1/2 tablespoon olive oil. Add the scallions and sauté until slightly tender, stirring, for 1 minute. Remove from the heat.
• When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don't have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.
• Brush olive oil over the dough and sprinkle with kosher salt. Sprinkle with the mozzarella cheese, then the Pecorino cheese. Top with scallions. Carefully crack two eggs on top and sprinkle with a bit of kosher salt.
• Transfer the pizza to the pizza stone using the pizza peel, and bake until the egg white is set and the yolk is still runny, about 7 minutes.

GREEN ONION PIZZA DOUGH

Steps:

• In the bowl of a stand mixer, add active yeast, lukewarm water and honey. Stir and let it sit for about 15 minutes.
• Meanwhile in a medium bowl, add 2 ½ cups of flour, garlic powder, dried oregano, dried basil and ground sea salt; whisk until well blended. Add green onions and whisk well; set aside.
• Add oil and flour mixture to the yeast. With the dough hook attachment on, process on speed 2 for 2 minutes.
• Increase to speed 3 and continue mixing by adding 1 tablespoon at a time of the reserved ½ cup of flour. Keep adding until the dough clings to the hook, cleaning the sides of the bowl. Increase the speed to 4 and kneed for 4 minutes.
• Grease hands with oil and form a ball by pulling the dough under. Place it in a large bowl lightly greased and rotate the dough around to coat it with oil. Cover with a clean dish towel and transfer to a draft-free area such as an oven with the heat off. Let it rise for 1 hour or until it doubles in volume.
• Punch the dough to deflate it, form a ball again by folding it under, place it back in the bowl, cover with the dish towel, and return it to its draft-free spot for another rise of an hour.
• When time is up, punch it again and transfer to a lightly floured work surface. Form a ball by pulling under and divide the dough into 2 equal pieces.
• Form a ball with each piece and working with one at a time, dust with flour and roll it out into a 12-inch diameter with a floured rolling pin. If it's a little sticky, lightly sprinkle on more flour.
• Transfer each rolled dough onto a pizza pan dusted with corn meal, stretch it and push it out to form a ridge around the edge and proceed with your recipe.
• To view this recipe on YouTube, click on this link >>>> https://youtu.be/R40Yr_hCWY0

ONION PIZZA

Steps:

• heat onions in oil on low heat for about 30 minutes.
• In another pan cook tomatoes with sugar and cornmeal until it tickened.
• mix onions, tomatoes, salt and pepper and herbs.
• spread on the dough, add anchovies, olive and parmesan.
• bake in the oven at 425F degrees until the cheese in melted.

POTATO, GOAT CHEESE AND GREEN ONION PIZZA

Steps:

• Slice up the potatoes thin. I used my mandolin and it worked perfect.
• Then put the potato slices in a bowl and salt them, toss to coat. Then cover with water and put in the fridge for an hour.
• Once the hour is up, remove the potatoes from the water and lay them out on paper towels to dry. Pat the tops dry if it is humid in your house.
• Put the shelf in your oven up to at least the middle of the oven, otherwise the bottom of the crust might burn. Preheat your oven to 450-500'F. You need it good and hot.
• While they are drying prepare your favourite pizza crust.
• Once you have the crust on the pizza pan pour some of the olive oil on the top of the crust and with your hands, spread it around and cover the whole pizza.
• Place the potatoes around the pizza like you would pepperoni. Then add the green onion, garlic rosemary mixture, salt and pepper and 3/4 of the goat's cheese.
• Drizzle the remaining olive oil over the pizza toppings and bake for 15-18 minutes. Check it half way through to make sure the bottom isn't burning too much, if it is then put the shelf up higher in the oven.
• Check it to make sure the potatoes are softened.
• Remove from oven and sprinkle the rest of the goats cheese on top. If you can't serve it right away cover with a piece of heavy tin foil.
• Bon Appetit!

GREEN ONION PIZZA DOUGH

Steps:

• In the bowl of a stand mixer, add active yeast, lukewarm water and honey. Stir and let it sit for about 15 minutes.
• Meanwhile in a medium bowl, add 2 ½ cups of flour, garlic powder, dried oregano, dried basil and ground sea salt; whisk until well blended. Add green onions and whisk well; set aside.
• Add oil and flour mixture to the yeast. With the dough hook attachment on, process on speed 2 for 2 minutes.
• Increase to speed 3 and continue mixing by adding 1 tablespoon at a time of the reserved ½ cup of flour. Keep adding until the dough clings to the hook, cleaning the sides of the bowl. Increase the speed to 4 and kneed for 4 minutes.
• Grease hands with oil and form a ball by pulling the dough under. Place it in a large bowl lightly greased and rotate the dough around to coat it with oil. Cover with a clean dish towel and transfer to a draft-free area such as an oven with the heat off. Let it rise for 1 hour or until it doubles in volume.
• Punch the dough to deflate it, form a ball again by folding it under, place it back in the bowl, cover with the dish towel, and return it to its draft-free spot for another rise of an hour.
• When time is up, punch it again and transfer to a lightly floured work surface. Form a ball by pulling under and divide the dough into 2 equal pieces.
• Form a ball with each piece and working with one at a time, dust with flour and roll it out into a 12-inch diameter with a floured rolling pin. If it's a little sticky, lightly sprinkle on more flour.
• Transfer each rolled dough onto a pizza pan dusted with corn meal, stretch it and push it out to form a ridge around the edge and proceed with your recipe.