Onion, Leek & Thyme Pizza
- Pizza Dough
- 1 1/2 cups (343 ml) mozzarella cheese, shredded
- 3/4 cup (177 ml) blanched almond flour
- 2 tablespoons (30 ml) cream cheese
- 1 egg
- 2 teaspoons (10ml) garlic, minced
- 1 tablespoon (15 ml) olive oil
- Pizza Toppings
- 1 leek (44.5 g/ 1.56oz), sliced
- 1 onion (110g/ 3.8 oz), sliced
- 1 shallot (10 g/ .35 oz) , sliced
- 4 oz (113.3g) soft chevre
- white pepper to preference
Shred the mozzarella cheese. If you have a soft version of mozzarella that is hard to shred, try freezing it before shredding. Cut up the cream cheese into smaller chunks. Combine the mozzarella cheese with the creamed cheese in a microwave safe bowl, and microwave at 30 second increments until melted enough to combine with stirring. Add the almond flour, egg and one half of the minced garlic. Mix well. Spread on a parchment covered cooking sheet. To do this, rub a little oil on your hands and use them to get the desired shape and size of your pizza dough. Alternatively, you can place another piece of parchment paper over the dough and roll it out to the desired shape and size with a rolling pin. When done, carefully remove the parchment paper, as it can stick. Using a fork, make holes throughout the top of the pizza to help reduce bubbles while baking. When done, mix the remaining minced garlic with the olive oil, and brush this mixture over the top of the pizza.
Preheat oven to 375F/ 190C/ Gas Mark 5. Bake 12-15 minutes until lightly browned. Leave oven on.
While the pizza dough is cooking, take the sliced onion, shallot, and leek and lightly brown them over medium heat for 5-8 minutes. Take the pizza dough out of the oven, spread evenly with chèvre and top evenly with the fennel and onion slices, thyme, and white pepper to preference. Bake again for another 5-10 minutes until toppings are lightly browned.
Base recipe makes 8 servings of (2.8 oz/156.5 g) a piece.