Alliums are flowering plants that include onion, garlic, scallions, leeks, and chives. In our house, the fragrant aroma of alliums cooking in butter and oil announces the imminent arrival of something good to eat! They complement everything you add them to, but they’re great as the star of the show too!
This amazing pizza recipe makes use of all the alliums for a superbly complex flavor profile that can’t be beat! I suggest using store-bought pizza dough for a quick fix. If you have the time and the inclination to make your own dough, click here for the full recipe.
- 5 tbsp. extra-virgin olive oil
- 12 sprigs thyme
- 2 large white onions, very thinly sliced lengthwise
- 1 bay leaf
- Kosher salt and freshly ground black pepper, to taste
- 8 oz. leeks, white part, halved lengthwise, cut 1⁄4″ slices
- 8 oz. shallots, very thinly sliced lengthwise
- 8 oz. red onions, very thinly sliced lengthwise
- 8 oz. finely grated pecorino
- 5 scallions/green onions, very thinly sliced
- 1 bunch chives, thinly sliced
- Make the onion puree: Heat 2 tbsp. oil, thyme, white onions, bay leaf, and salt and pepper in a 12″ skillet over medium-low heat, and cook, stirring occasionally, until onions are very soft but not browned, about 30 minutes. Remove and discard thyme stems and bay leaf. Transfer onions to a food processor or blender and puree until smooth; set aside.
- Make the onion compote: Heat 1 tbsp. oil in a 12″ skillet over medium heat; add leeks, season with salt and pepper, and cook, stirring occasionally, until very soft but not browned, about 15 minutes. Transfer to a bowl and set aside. Heat remaining oil in skillet, add shallots and red onions, and season with salt and pepper; cook, stirring occasionally, until very tender and lightly browned, about 18 minutes. Transfer to bowl with leeks, and stir to combine; set aside.
- Place a piece of dough on a lightly floured work surface and flatten with your fingertips. Pick up dough circle and gently feed edges of dough between your thumbs and forefingers, letting the weight of the dough stretch edges until the circle of dough is 12″ in diameter. Place dough circle on a parchment paper-lined baking sheet, and working quickly, spread about 2 tbsp. onion puree over dough, leaving a 3⁄4″ border around edge; sprinkle evenly with about 1⁄4cup onion compote. Sprinkle one-quarter of the pecorino over onions, and transfer to oven. Bake until browned and crisp at the edges, about 12 minutes. Repeat with remaining dough, puree, compote, and pecorino. Sprinkle each pizza with one-quarter each of the scallions and chives before serving. Makes four 12” pizzas.
For more allium awesomeness, the following recipes will knock your socks off! I particularly love the versatility of the dry brine. It is incredible used on or under the skin of poultry or applied directly to any chop or to a whole beef or pork tenderloin to “marinate” before cooking! (Note: Scallions and Green Onions are the same thing.)