Chicken and Five-Onion Pizza

Despite being loaded with onions, they don’t overwhelm the recipe, as they are cooked and used in a few different ways. This chicken and five-onion pizza (technically four-onion if we don’t consider garlic an onion… ) can be a little bit time consuming to make, so I wouldn’t recommend it for a quick weeknight dish. Store-bought crust or dough can definitely cut down on the time spent in the kitchen. Caramelized onions also take a little bit of time to make, but they are absolutely worth it in the end.
Print Recipe Pin Recipe

Ingredients
  

Dough

  • 2½ cups (12 ounces) all-purpose flour
  • 2 cups (9 ounces) whole wheat flour
  • 1 tablespoon instant yeast
  • 1½ teaspoons salt
  • 1¾ cups warm water
  • 3 tablespoons olive oil

Chicken

  • ¼ cup avocado oil
  • 3 tablespoons red wine vinegar
  • 3 garlic cloves minced
  • 1 shallot diced small
  • ½ teaspoon Dijon mustard
  • Salt and pepper to taste
  • 1 pound boneless skinless chicken breast, cut into bite-sizedpieces
  • 2 leeks
  • 2 tablespoons avocado oil

Caramelized onions

  • 3 pounds onions halved and sliced
  • ¾ cup water
  • 2 tablespoons avocado oil
  • ¾ teaspoon salt
  • ⅛ teaspoon baking soda plus 1 tablespoon water

Pizza topping

  • 1 pound mozzarella cheese grated
  • Caramelized onion sauce
  • ⅓ cup plain Greek yogurt
  • ⅓ cup mayonnaise
  • 3 tablespoons white vinegar
  • ⅔ cup caramelized onions
  • salt and pepper to taste
  • 1 bunch scallions diced

Instructions
 

  • Preheat oven to 425°

Dough

  • In a large bowl, mix dry ingredients. Stir in water and oil, forming a soft dough—adjust water as needed. Knead a minute or so on a lightly floured counter. Place dough in a large bowl and cover with a towel. Keep in a warm place for at least one until doubled.

Chicken Marinade

  • Combine oil, vinegar, garlic, shallot, Dijon,salt, and pepper. Place chicken in a shallow container and cover with marinade. Refrigerate.

Caramelized Onions

  • Bring onions, water, oil, and salt to a boil in a large skillet or dutch oven. Cover and cook until most of the water has evaporated, about ten minutes. Uncover, reduce heat to medium, and use a spatula to press onions against side and bottom of skillet. Cook for about 30seconds, and then stir and press. Repeat this process until onions are browned and softened, about 30 minutes. Combine baking soda and water in a bowl and then stir into onions for about one minute.
  • To make the sauce, combine yogurt, mayonnaise, vinegar, ⅔ cup caramelized onions, salt, and pepper to taste in a food processor.

Leeks & Chicken

  • Heat oil in skillet over medium-high heat. Slice off tops of leeks. Cut each leek in half lengthwise, and then cut into half moons. Cook in skillet for about 2 minutes, until beginning to soften. Remove chicken from refrigerator and add to skillet with leeks. Cook until no longer pink.

Pulling it all together

  • Divide pizza dough in half and roll out. Place on pizza pans. (I like to use stone bar pans). Cover each pizza with shredded mozzarella, leek/chicken mixture, and caramelized onions.
  • Bake the pizza for about 15 to 20 minutes, until crust is golden brown.
  • Let pizza cool slightly before topping with caramelized onion sauce and scallions.
  • Makes two pizzas serving 6 to 8 people.