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.
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.