Crispy Scallion Pizza
- Prep Time 0:25
- Cook Time 0:12
- 1 Comment
I like my pizza simple, fresh and thoughtfully-prepared. Goopy, saucy, cheesy pizza with a plethora of toppings can be delicious, but alas, it is not pizza—it is casserole and thus falls into a different category. This straightforward yet unique pizza showcases my latest culinary obsession: fried scallions: sliced scallions (I use the whole thing—white and green parts), fried until brown and crispy in a little extra virgin olive oil and then lightly-salted (don’t forget the salt—it brings out the scallions’ delicate flavor). The sweet-yet-bright tomato-parsley sauce is the perfect base for these little lovelies and the resulting pie is full of flavor yet understated.
- extra virgin olive oil Pantry
- 8 scallions, cut lengthwise and then into 1” strips $1 for a bunch
- 1 large handful fresh flat-leaf parsley leaves $1 for a bunch
- 1/8 cup tomato paste $1 for a 6-oz. can
- 3 cloves garlic Pantry
- salt and pepper to taste Pantry
- flour for rolling and for pan Pantry
- 1/2 recipe Pizza Dough $1.50
- 4 oz. fontina or mozzarella, sliced thinly $3.50 for 8 oz.
- red chili flakes (optional, but highly-recommended) $1.50 for 1 oz.
Total Cost of Ingredients $9.50
Preheat oven to 475 degrees F. Lightly flour a baking sheet or pizza pan and set aside.
Heat 4 tbsp olive oil in a medium frying pan over medium-high heat. Add scallions and cook, turning occasionally, for 1-2 minutes, or until they lose most of their greenness and become golden-brown and crispy. Drain on paper towels and sprinkle lightly with salt.
Combine 2 tbsp olive oil, parsley tomato paste and garlic in a blender or food processor and puree to form a slightly chunky paste. Season with salt and pepper to taste and set aside.
On a lightly floured surface, use your hands to stretch and shape the pizza dough into an 8” circle or square (or whatever shape you’d like) and transfer to the prepared baking pan.
Spread the sauce over the pizza, leaving a 1/2” border for the crust. Spread the cheese slices evenly over the pizza.
Bake for 10-12 minutes, or until crust is golden-brown and lightly charred.
Top with red pepper flakes and the fried scallions.