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Chives are by far my favorite herb, and one of my favorite plants of all time. They are reliable and prompt, poking through the soil in early spring each year, and their purple flowers are usually the first blooms in the entire garden. After a long, gray-brown winter, these tender alliums are the first green things I can pick from the garden, and this spring onion and chive pizza is my favorite way to celebrate their arrival.
Since the delicate flavors of spring onions and chives hold together easily, I keep things as simple as possible on this pizza, binding the alliums together with nothing more than olive oil, salt and pepper, and some heavy cream. The “genius white sauce” comes together when cream and olive oil are baked together on a pizza and then more cream is drizzled on top after baking. I know it sounds weird, but trust me: once you master this very simple “sauce”, you’ll never go back to sticky cooked white sauce.
If you’d like, once you’ve tried the recipe, jazz up this spring onion and chive pizza with a little shredded Gouda or cheddar cheese, or even some cooked chopped bacon.
Print recipe
Spring Onion and Chive Pizza with Genius White Sauce
Equipment
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2 bowls
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Pastry brush
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Large rimmed baking sheet or baking stone/steel
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Pizza Peel (optional)
material
- 1 the bunch Fresh chives with flowers or buds Cut, flowers/buds left whole
- 3 Spring onions or scallions Only the white and light green parts, cut in half lengthwise and then cut into 2-inch pieces
- 2 table spoon Extra virgin olive oil More for the drizzle
- kosher salt and freshly ground black pepper
- 1 (14- to 16-ounce) balls pizza dough
- ⅓ the cup heavy cream divided
instructions
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Preheat oven to 500°F (if using baking sheet) or as high as possible (if using baking stone/steel; place stone/steel in oven before starting preheating).
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Place the chives and spring onions in separate bowls and add 1 tablespoon olive oil to each. Toss to coat, then season the chives and spring onion with a pinch of salt and pepper; Toss again
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If you are using a baking stone/steel, turn the oven to high broil.
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Stretch or roll out your dough into a 12-inch circle, then transfer it to an oiled baking sheet or lightly floured pizza peel (if using a baking stone/steel).
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Drizzle the dough very lightly with olive oil and use a pastry brush to spread the oil around the edges of the dough. Spread on the spring onions, then the chives. Drizzle half of the cream evenly over the top.
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Transfer the pizza to the oven and bake until the crust is golden and the cheese is browned in spots – 8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel.
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Remove the pizza from the oven, and immediately spread the remaining cream evenly over the top and season with a pinch of salt. Let the pizza sit for 5 minutes or until the cream thickens, then slice and serve.
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