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).

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Credit: Greg Dupree; Styling: Audrey Davis

Recipe Summary

45 mins
Serves 4 to 6


Ingredient Checklist


Instructions Checklist
  • 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.

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

  • 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.

  • 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.

  • 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.

Nutrition Facts

661 calories; calories from fat 57%; protein 29g; fat 42g; saturated fat 18g; carbohydrates 42g; fiber 6.2g; sodium 1304mg; cholesterol 99mg.