Green Onion Pizza Dough
I’ve always enjoyed pizzas 🍕, but my love for them increased when I started making them from scratch, and I mean everything, including the crust.
Frankly, I was nervous the first time I made 👩🍳 pizza dough. Unsure of how it would turn out, I rolled up my sleeves and made one. Surprisingly, it was delish and tasted better than any others out there! The only thing I found overwhelming was the kneading part, but I got used to it. The more dough I kneaded and rolled, the easier it became. When I got my stand mixer, making pizza dough from scratch was now a breeze…
I have a few recipes, like my Easy Cheesy Herb Pizza Dough 🧀, Rustic Italian Pizza Dough, and Best Foolproof Cauliflower Pizza Dough. Another one I’m sharing with you today is my Green Onion Pizza Dough!
This creation came out after harvesting 👩🌾👨🌾 our onions at the end of the season. We had so many that I didn’t know what to do with them. After adding some to mashed potatoes and using them as an ingredient in recipes, there was still a big bunch sitting in the crisper. The light bulb went off, and this is how I came up with this original recipe…
The taste is very subtle and doesn’t overpower the topping ingredients. It gives just enough onion 🧅 flavor to make it interesting. It’s colorful and a great change from plain Jane pizza dough. Trying to be as objective as I can, I really think it’s an easy recipe. If you’re a foody, then there’s no doubt you have to try making this dough 😉…
When I 📽 filmed this recipe, I used this Green Onion Pizza Dough for my Caribbean Jerk Chicken Pizza. The combination was perfect! Like with any of my homemade pizza doughs, the right temperature to bake your pie is at 500°F. Depending on which toppings you’ll be using, baking time can vary between 8 and 13 minutes. If you go beyond that, the crust might start getting too dark.
Don’t let yourself be intimidated trying to make pizza dough. It’s really easy and such a personal reward, plus the taste of fresh dough is sublime! Try this flavorful Green Onion Pizza Dough on your next “pizza night”… you’ll be delighted 🤩!
Bon Appétit! 🍽
Check out these delicious pizza recipes…🍕😋
– Smoked Oyster & Bacon Pizza
– Sombrero Pizza
– Quattro Formaggi Pizza – Four Cheese Pizza
– Meat Lovers Pizza
– Greek Pizza
– BBQ Pulled Pork Pizza
– Seafood Pizza
– Hawaiian Ham Bacon Pizza
– Chipotle Chicken Tortilla Pizza
– Calzone
and for even more pizza and pasta recipes 🍕🍝, click on this link… Recipe Category • Pizza & Pasta
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Green Onion Pizza Dough
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Ingredients
- 2 ¼ tsp. active dry yeast (one packet)
- 1 cup lukewarm water (between 105℉ to 110℉)
- 1 tbsp. honey tips & tricks
- 3 cups bread flour, divided
- 2 tsp. garlic powder
- ½ tbsp. dried oregano
- 1 tsp. dried basil
- ½ tsp. ground Himalayan sea salt
- 2 tbsp. olive oil, plus more to grease the bowl tips & tricks
- 1 cup finely chopped green onions
- cornmeal, for dusting
Directions
- In the bowl of a stand mixer, add active yeast, lukewarm water and honey. Stir and let it sit for about 15 minutes.
- Meanwhile in a medium bowl, add 2 ½ cups of flour, garlic powder, dried oregano, dried basil and ground sea salt; whisk until well blended. Add green onions and whisk well; set aside.
- Add oil and flour mixture to the yeast. With the dough hook attachment on, process on speed 2 for 2 minutes.
- Increase to speed 3 and continue mixing by adding 1 tablespoon at a time of the reserved ½ cup of flour. Keep adding until the dough clings to the hook, cleaning the sides of the bowl. Increase the speed to 4 and kneed for 4 minutes.
- Grease hands with oil and form a ball by pulling the dough under. Place it in a large bowl lightly greased and rotate the dough around to coat it with oil. Cover with a clean dish towel and transfer to a draft-free area such as an oven with the heat off. Let it rise for 1 hour or until it doubles in volume.
- Punch the dough to deflate it, form a ball again by folding it under, place it back in the bowl, cover with the dish towel, and return it to its draft-free spot for another rise of an hour.
- When time is up, punch it again and transfer to a lightly floured work surface. Form a ball by pulling under and divide the dough into 2 equal pieces.
- Form a ball with each piece and working with one at a time, dust with flour and roll it out into a 12-inch diameter with a floured rolling pin. If it’s a little sticky, lightly sprinkle on more flour.
- Transfer each rolled dough onto a pizza pan dusted with corn meal, stretch it and push it out to form a ridge around the edge and proceed with your recipe.
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