Green Onion Recipes Pizza More

35 WAYS TO USE SCALLIONS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a scallion recipe in 30 minutes or less!

GREEN ONION PIZZA DOUGH

Steps:

• 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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GREEN ONION PIZZA DOUGH

Steps:

• 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.