Recipe: Greens and Caramelized Onion Pizza on Cornmeal Crust

Looking for a way to use up some of your CSA greens? Maybe you feel bad throwing away all those lovely beet greens? This recipe is a great way to use your greens and eat a delicious pizza!

Greens and Caramelized Onion Pizza on Cornmeal Crust

  • Servings: 4
  • Difficulty: medium
  • Print

1/2 cup yellow cornmeal
1 cup all-purpose flour or whole-wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup water
4-5 tablespoons olive oil divided
2 large (or 3 small) onions.  Sweet ones, like Vidalia are a special treat here!
1 large bunch of beet greens or swiss chard, washed and chopped.

1. Slice the onions into thin 1/2 moons. 
2. Heat 2-3 TB of olive oil in a large saute pan on medium heat.  Add the onions and stir to separate.  Cover and continue to cook on medium heat stirring occasionally, until the onions are brown and caramelized.  This will take between 20 and 40 minutes depending on how dark you like them.
3. While the onions are caramelizing, prep the greens.  Then it is time to make the crust.
4a. Food processor crust directions: Put the cornmeal, flour, baking powder and salt in the food processor and pulse for 2-3 sections.  Pour in the water and 2TB of olive oil in with the dry ingredients and run the processor until the dough sticks together in a ball.  Then, pull out the dough and knead on a floured surface until it is smooth – about 1 minute.  Roll out the dough into a 12 inch circle, and pinch the edges into a crust. 
4b. Basic crust directions:  Place the polenta, flour, baking powder and  salt in a bowl. Make a well in the center and add the water and olive oil.  Stir until the dough sticks together and then turn it onto a floured work surface and knead until the dough is elastic and shiny.
5. When the onions are caramelized, add in the greens and stir until wilted (about 2-3 minutes).  Then transfer the onion and green mix to the crust using tongs (to avoid transferring too much moisture).
5. Bake the pizza at 450 degrees for 10-15 minutes – the crust should be light brown and crispy.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s