Pizza with Green Onions

Dough and sauce

1. Prepare the pizza dough. The recipe is simple and easy, we’ve adopted it as our standard and recommend it to everyone. So far nobody has complained, except out of spite. Read: “Pizza Dough”. It’s all very simple there.

   

2. Stretch the ready dough and lay it on a pan greased with olive oil. Be sure to prick the dough with a fork.

   

3. Make the tomato sauce. It’s easy. If you have fresh tomatoes, scald them, remove the seeds and skin, and simmer the pulp in a frying pan or saucepan over medium heat until thick, adding 1 tsp sugar (5 g), a pinch of salt, pepper and 1 tbsp olive oil.

   Fresh tomatoes can be replaced with canned tomato pulp or a glass of good tomato juice. But for heaven’s sake, don’t spread ketchup from a packet on the pizza.

Assembling the pizza

4. Spread the tomato sauce on the dough. Take special care to get the sauce all the way to the very edge, the rim. That’s where the least topping usually ends up. And dough with tomato is delicious on its own.

   

5. Add the mozzarella and tomato. Grate the mozzarella on a coarse grater and spread it over the surface of the pizza. If you like, you can slice the mozzarella very thin with a sharp knife and lay the slices out. It’s entirely up to you.

   

   Cut the tomato, preferably the ripest but not the biggest, into thin rounds or slices. Whether to remove the seeds and skin is up to you. I, for example, don’t do it for pizza topping. I prefer tomatoes in the topping to look like tomatoes. Lay out the sliced tomato.

   

6. Sprinkle the pizza with dried oregano. Someone said that dried oregano gives pizza a light smoky smell. Honestly, I can’t catch it, but I like the taste. Scatter the capers evenly over the pizza. Wash the green onions, remove any damaged parts and cut off the thick “white” part. You only need the green shoots, the so-called “feathers”. Chop the onion finely with a knife, “pour” it evenly over the whole surface of the pizza and press it down lightly with your palms.

   

   I’ll say right away: don’t worry that the onion will burn or “dry out” during baking. It simply won’t have time, and the onion pizza will cook just right.

7. Sprinkle the pizza with grated Parmesan and drizzle with olive oil.

   

Baking

8. Bake the pizza in an oven preheated to 200°C for about 20 minutes. Toward the end, check the dough by lifting the edge with a knife. As soon as the dough starts to darken, from straw yellow to a very light golden color, the dish is guaranteed to be done.

   

Serving

9. Transfer the finished pizza to a wooden board and cut it into 6-8 pieces with a pizza wheel.

   

   You can serve it on the same wooden board. It’s both convenient and makes the onion pizza look beautiful.