Years ago I discovered a little place in San Francisco that made the most delicious green onion focaccia that I loved and never forgot. When the Pizzeria was conceived, I knew I wanted to offer one with green onions in memory of that one. In trying to invent my green onion pizza, I remembered my days at Spago, where they made a goat cheese and red pepper pizza that was really popular. Goat cheese and bacon is a great combination, as is goat cheese and browned garlic. And then there were those green onions . . . That mishmash of inspirations is how this pizza came to be. The garlic is the same that we use in the Olives al Forno (page 37). While you’re at it, you might want to make enough for both, since the olives would be a great accompaniment to a pizza party.

　　

Ingredients

makes 1 pizza (serves 1)

　　

For the Leek

1 medium leek, rinsed thoroughly

　　2 tablespoons unsalted butter

　　1 tablespoon extra-virgin olive oil

　　Kosher salt

　　

For the Pizza

1 round of Nancy’s Pizza Dough (page 126)

　　1 tablespoon extra-virgin olive oil

　　Kosher salt

　　4 scallions, thinly sliced on an extreme bias starting at the green ends and moving toward the root ends (white and green parts)

　　1 1/2 ounces fresh goat cheese

　　10 cloves of Garlic Confit (page 38)

　　4 thick slices applewood-smoked bacon

　　1 teaspoon minced chives

　　

Step 1

To prepare the leek, remove the tough outer leaves and trim and discard the root end and the dark green leaves so you are left with only the white and pale green part of the leek. Cut the leek into 3-inch segments, cut the segments in half lengthwise, and cut each half into julienned strips. Melt the butter with the olive oil in a small sauté pan over medium-low heat. Add the leek, season with salt, and cook, stirring often to prevent it from browning, until it is wilted and translucent, 5 to 7 minutes.

　　

Step 2

To make the pizza, prepare and stretch the dough and preheat the oven according to the instructions given in “Nancy’s Scuola di Pizza” (page 128).

　　

Step 3

Brush the rim of the dough with the olive oil and season the entire surface with salt. Scatter 6 tablespoons of the sautéed leek over the surface of the pizza, leaving a 1-inch rim without any topping, and scatter the scallions. Break the goat cheese into 1-inch chunks and scatter them over the leek and scallions. Scatter the garlic cloves over the leek. Cut the bacon slices in half crosswise and rumple two halves onto each quadrant of the pizza. Slide the pizza into the oven and bake until the cheese is melted and the crust is golden brown and crispy, 8 to 12 minutes. Remove the pizza from the oven, and sprinkle the chives over the pizza. Cut the pizza into quarters, taking care not to cut through the bacon, and serve.

　　

Suggested Wine Pairing

Step 4

Sauvignon (Alto Adige)

　　The Mozza Cookbook