Did you know that in the state of Indiana, it’s illegal to attend a public event or use public transportation within four hours of eating onions or garlic? If you’re in the Hoosier state, prepare to hunker down for the next few hours, because this allium (the fancy-pants term for onions and aromatics) pizza is packed with two types of onions and leeks for good measure. Elsewhere in the world, you’ll be free to travel as you please, but for everyone’s safety, please invest in mints.
Break out the goggles or prepare to cry it out while prepping this pizza: chopping all those onions and leeks may make you shed a tear or ten. But they’ll turn into tears of joy once you take your first bite, because flavor seekers will find that this allium-packed pie is pure pungent pizza perfection.
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Preheat the Baking Steel in your oven for one hour at 500F. If you have convection, it's ok to use it.
Stretch your dough into a 12 inch circle (oblong or oval is fine). Lightly flour your peel and place the dough on top.
Set the oven to BROIL.
Spread the sliced fontina evenly on top of the pizza, leaving about 1 inch around the perimeter for the crust. Evenly scatter the caramelized onions, red onion, and leeks on top.
Use a generously floured pizza peel to launch your pizza onto the Baking Steel and bake under the broiler for 2 minutes.
After 2 minutes, open the oven and use your pizza peel to give the pizza a 180-degree turn. Turn off the broil setting but keep the oven at its highest temperature, and continue cooking for another 1-2 minutes, or until the cheese has attained your desired brownness.
Use your pizza peel to remove the pie from the oven. Sprinkle with chopped chives and grate the parmigiano reggiano on top. Slice and serve.
Caramelized Onions
In our no.10 carbon steel saute pan, or your Baking Steel Griddle, heat some oil on medium heat until oil has begun to shimmer but is not smoking. Add sliced onions and reduce heat to low. Cook until golden brown and caramelized.
