Three Lilies Pizza

Doesn't that sound like something special, a pizza made with lilies?

In this case the lilies are garlic, leeks & onions, all members of the lily family, & together they make for one tasty white pizza.

Like the risotto yesterday, I had hoped to use ramps on this but since I couldn't find them I used a leek instead. If you can still get ramps by all means use them. The onions I used were spring onions which are larger & have a slightly stronger flavor than scallions though, scallions or even yellow onion will work here as well. The garlic is roasted to give it a milder flavor & then mixed into the dough for the crust. Speaking of the crust, I decided to play with the flour in it a little & added 1/4 cup quinoa flour. I was hoping it would add a little nutty flavor. I don't think I really tasted it so next time I'll try a little more.

Three Lilies Pizza

Roasted Garlic Pizza Crust

5 - 6 garlic cloves, unpeeled
1 T olive oil plus extra for the garlic & the bowl
1/2 c warm water
1/2 t dry yeast
1 t kosher salt
1 1/2 c all-purpose flour, plus more if needed

Preheat the oven to 400 F.

Put the garlic cloves on two squares of tin foil. Drizzle with a little olive oil. Wrap the garlic cloves with the tin foil. Place in the oven & let roast for 15 - 20 minutes until golden brown & soft. Set aside.

Mix the 1 tablespoon of olive oil with the warm water. Stir in the yeast then the salt. Stir in the flour until you can't stir anymore with a spoon. Knead the dough until it is smooth & elastic, about 10 minutes. If the dough is sticky add more flour a little at a time.

Put a little olive oil in the bottom of the bowl. Put the dough in & turn it to coat with the oil. Cover & let sit until double in size, about 2 hours.

Making the Pizza

olive oil
4 oz Tilsit Danish style cheese, grated (Fontina would work nicely too)
2 leeks, white & light green parts sliced
2 spring onions, green & white parts sliced
1 t fresh thyme leaves

Preheat oven to 450 F.

Grease a baking sheet with olive oil. Press the risen dough out on it to create approximately 12" x 18" rectangle. Brush with olive oil. Sprinkle with cheese. Top with sliced leeks & onions. Sprinkle with thyme leaves.

Bake for 13 minutes until the cheese is melted & the crust is golden brown.

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