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.
Ingredients
- 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
Instructions
- 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.
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This is one seriously awesome pizza!!
Thanks, Matt!!
OooooOOOooooo I love this idea. I love roasted onions for the same reasons (mellowing), but grilling seems more seasonably appropriate.
Also (and unrelated), I am trying to teach myself to like shrimp so if you have any good shrimp recipes (e.g. what kind of seasoning to you use when you grill them?) in addition to the shrimp and grits recipes, I’d love them!!
Yessss – roasted onions are one of my favs, so I knew that I would love them grilled 🙂 Oh gosh! There are so many! I really just grill them very simply – maybe a sprinkle of salt and pepper. They are great with a bunch of roasted or grilled vegetables and a simple vinaigrette. I also make grilled shrimp tacos all. the. time. I just add a sprinkle of chile powder and then pile on the toppings – a quick cabbage slaw (dressing or no dressing) and pico de gallo, plus anything else I may have in the fridge. These are particularly great because they mask some of the shrimp flavor which is what I’m guessing is probably what you don’t like about them. To be honest, I rarely order shrimp in a restaurant – and shrimp cocktail is always a pass for me (it’s always SO rubbery!). When shrimp is overcooked it just tastes extremely blahhh to me. Have you tried bang bang shrimp? I make that at home too, and it never tastes too fishy or anything. I’m excited to see what kind of recipes you’ll be making!!
This was so simple and so delicious! My family loved it. I had so many green onions growing in my garden and had no idea what to do with all of them. Thanks for posting!
Hi Sophia- I’m so glad you loved it! I am extremely jealous that you have an abundance of green onions right now – that must be so nice! Really, these grilled onions are great on sandwiches, salads, just about anything. Thanks again!!
Just got a huge bunch of green onions from my CSA. I want to make this! love looking around your site!
You are lucky!! I go through green onions so fast – I feel like I’m always buying them! Thanks, Emily!