Caramelized Onion and Leek Pizza with Tomato Pesto Sauce

Even though pizza on the grill may be pretty much the best way to cook pizza at home, this is a close second with no grill necessary. And a grill can’t be necessary for recipes in our house because we don’t have one. So, here’s the deal: make some dough from your favorite recipe (and if you have a favorite, can you pass it on to me?) or get the store bought kind (Harris Teeter sells the dough they use for their pizza’s), then layer up the sauce and toppings of your choice. We had fresh onions and leeks from our excursion out to a local farm so that’s what I added on this one. Pizza is a blank slate just waiting to be experimented with.

caramelized onion and leek pizza with tomato pesto sauce
caramelized onion and leek pizza with tomato pesto sauce

3 leeks, sliced thin
1 1/2 onion, cut in half the sliced thin
2 1/2 T. butter
3 garlic cloves, sliced thin
salt and pepper to taste
oregano to taste
1 1/2 cups of a mixture of shredded mozzarella and provolone cheese
1 cup tomato pesto
1 ball of pizza dough, rolled out to about 14-inches

Preheat oven to 425
1. Melt butter in large skillet over low heat. Add leeks and onions and cook for about 30 minutes, or until onions and leeks are cooked, soft and translucent.
2. Roll out dough on floured surface. Then, fold in half and carefully place dough on cookie sheet or pizza stone, unfold so it fits the pan you’re using.
3. Pour pesto into center of the dough and using the back of a spoon in clockwise or counterclockwise motion, start spreading the sauce evenly across the dough.
4. Sprinkle on 1 cup cheese. Layer garlic slices and sprinkle with oregano.
5. Add onions and leeks. Then sprinkle with remaining cheese. Bake in the oven until crust is golden brown and cheese is melted completely.


6 Comments Add yours

  1. Rachel Ann says:

    Our FAVORITE pizza dough:

    3 cups flour (give or take)
    1.5 tsp salt
    1 Tbsp EVOO
    1 cup warm water
    1 pkg of regular yeast (or if you do an overnight rise, you only need a tsp of yeast)
    1 Tbsp or so of fresh chopped garlic

    Mix 2 cups flour and salt in a bowl. Dissolve yeast in the water and pour into the flour mixture. Add olive oil and garlic and stir until just combined. Dump it all out onto a floured surface, and kneed, adding in the last cup (more or less) until the consistency is right and dough is fully mixed. Then I drizzle some olive oil in a big bowl and slosh the dough ball around in it to keep it moist, cover it with a damp towel and let it rise for two hours or so. If you want to get fancy and fabulous, punch it back down and pop it in the fridge over night. The over night rise retards the yeast expansion and lets the flavors really get fabulous. Then pull the dough out of the fridge several hours before using it
    so it has time to warm back up and get pliable. If you let it sit out longer on the first day like for 3 hours (like I accidentally do all the time), and it starts smelling like beer or wine, have no worries, it bakes up fabulously and oh so tasty. 🙂

  2. Vanina says:

    this look amazing! i am trying it tonite! i love your blog. 😉

  3. Reblogged this on My Life is really in the Garden and commented:
    Oh wow …. I’m just speechless .. this looks too delicioue .. and so simple!!!

    1. Emily says:

      you’re right – it is so simple and so delicious!

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