This recipe is so simple, yet so delicious. Just fresh mozzarella, gorgeous spring green onions, and a sprinkling of red pepper flakes and sea salt are all this pizza needs. I’ve been grilling everything lately – shrimp, for a new take on shrimp and grits; thinly sliced beef and zucchini for serving on top of rice; and romaine lettuce for a quick-grilled Caesar salad. Since green onions have been on sale in my market for weeks now, it seemed only fitting to try them on the grill, too. When I tasted them, and how their flavor totally mellowed out, I knew they’d be perfect for a grilled green onion pizza.
Green onions grill up super fast – about a minute a side on a hot grill. I place a heavy, metal skillet on top of them in order to get the grill marks. If you don’t have a grill – no worries! Just do the same thing in a skillet – and place another skillet on top. They may cook even more quickly that way so keep an eye on them. They’ll still wilt even more once they go into the oven. It seems like a lot of green onions on one pizza, but you’ll be pleasantly surprised by their flavor once they’ve been cooked down.
- 1 bunch of green onions
- 1 ball of pizza dough
- 10-15 slices of fresh mozzarella cheese
- Drizzle of olive oil
- Crushed red pepper flakes
- Sea salt
- Begin by heating a grill to medium high heat. Place the green onions on and cook on both sides. I put a heavy metal pal on top of them to get grill marks. Remove from grill and set aside.
- Pre-heat your oven to 500 degrees. Roll out the pizza dough into a large circle. Place thin slices of the fresh mozzarella all over the pie and top with the grilled green onions. Drizzle just a little bit of olive oil on the top. Transfer the pizza onto a pizza stone (that has been pre-heating in the oven) or baking sheet and place in the oven and bake for 10-15 minutes, until the cheese is melted and has started bubbling and the crust is a golden brown. Remove from the oven and sprinkle crushed red pepper flakes and a sprinkling of sea salt. Cut and serve immediately.