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Grilled Four-Onion Pizzas

Photo: Greg Dupree; Styling: Audrey Davis 

Total time 45 mins
Yield

Serves 4 to 6

This pizza showcases the best of the allium family--from the sharp top notes of fresh chives to the deep flavors of sautéed leeks. Wine pairing: Priest Ranch 2015 Grenache Blanc (Napa Valley; $22).

Ingredients

  • 8 ounces store-bought refrigerated pizza dough
  • 2 garlic cloves, grated or minced
  • 1/2 teaspoon freshly ground pepper
  • 1/4 cup extra-virgin olive oil, divided
  • 3/4 teaspoon kosher salt, divided
  • 4 large leeks
  • 4 green onions, sliced into 3-in. lengths
  • 12 ounces fontina cheese, coarsely shredded
  • 2 tablespoons chopped fresh chives

Nutrition Information

  • calories 661
  • caloriesfromfat 57 %
  • protein 29 g
  • fat 42 g
  • satfat 18 g
  • carbohydrate 42 g
  • fiber 6.2 g
  • sodium 1304 mg
  • cholesterol 99 mg

How to Make It

  1. Preheat grill to medium-high (450°). Divide pizza dough into 2 balls and let rest at room temperature until no longer stiff, 20 to 30 minutes.

  2. Meanwhile, blend garlic, pepper, 2 tbsp. oil, and 1/2 tsp. salt in a medium bowl.

  3. Heat remaining 2 tbsp. oil in a large frying pan over medium heat. Add leeks and remaining 1/4 tsp. salt and cook, stirring often, until softened, about 8 minutes. Add green onions and cook, stirring often, until wilted, about 3 minutes. Stir into bowl of garlic oil.

  4. Stretch each ball of dough into a 12-in. round and place on a lightly oiled sheet of parchment paper. Flip each dough round onto preheated grill, then remove parchment paper. Grill, covered, until dough puffs, about 2 minutes. Transfer rounds to a baking sheet, grilled sides up.

  5. Sprinkle grilled side of each round with 1 cup cheese, then half of onion mixture and half of remaining cheese. Using a wide spatula, transfer pizzas to grill and cook, covered, 1 to 2 minutes; then pop any large bubbles (this keeps the pizza fairly flat so toppings stay on). Cook until browned and crisp on bottoms, 3 to 5 minutes more. Remove pizzas from grill and sprinkle with chives.