Leek, Onion, and Olive Pizza with Whole Wheat Crust: #97 of 1000 Sustainable Food Experiments

Imagine a pizza you might have at a self-care retreat on the coast of France – loaded with caramelized onions and leeks, mozzarella, and kalamata olives on a nourishing, partly whole wheat crust. That’s what this sumptuous dinner is, and I hope you enjoy it as much as we did!

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($13 total)

FOR THE CRUST:
1 tbsp active dry yeast – $0.50
1 tsp brown sugar – $0.07
1 1/2 cups hottest tap water – free
3 1/4 cups flour – $0.52
1 cup whole wheat flour – $0.18
1/4 cup olive oil – $0.40
1 tsp salt – $0.05

FOR THE TOPPING:
2 onions, thinly sliced into half-moons – $1.00
2 leeks, thoroughly washed and thinly sliced – $2.99
3 green garlics, chopped (or green onions would work too) – we got these from the farm for free
1 tsp olive oil – $0.10
1 tsp oregano – $0.28
Salt and pepper to taste
1 cup mozzarella, grated – $2.49
1 jar kalamata olives – $2.99
1/4 cup pecorino romano cheese, grated – $1.00

Directions

1. In a small plastic (non-metal) bowl, mix the yeast and brown sugar, then add the water. Let it sit for 5-10 minutes to form a foam over the surface.

With a wooden spoon, stir in 1 1/4 cups of the flour until smooth. Rapidly mix for 5 minutes to develop the gluten, then cover and rest for 5 minutes more.

Next, thoroughly stir in the olive oil and salt, followed by the whole wheat flour. Once that’s smooth, knead in the remaining 2 cups of white flour with your hands. When the flour is all incorporated, knead for an additional 5 minutes. 

Return the dough to the bowl, cover, and let it rise in a warm spot for about an hour or until it has doubled. With a bit of flour on your hands, stretch the dough out to the size of your pan, and lay it down on the parchment-lined pan, ready for toppings. 

If you stretch it out a bit wider than the pan, you can roll up the edge a bit to form a nice crust so the onions don’t leak off the side (pun intended).

2. You can make the filling while the dough is rising to save time. In a large pan over medium high heat, get the olive oil nice and hot, then add the onions, leeks, and green garlic. Stir frequently and cook for 5-10 minutes until the onions are soft and start to brown. Mix in the oregano and salt, then remove from heat.

3. Cover the pizza dough with 1/2 of the mozzarella cheese, then spoon the onion mixture over top. Add the rest of the cheese and the whole kalamata olives in a pretty pattern. Sprinkle the pecorino cheese around the crust. 

Bake at 475F for 10 minutes like a normal pizza, until the edges start to turn brown. Cut into wedges and enjoy warm from the oven!

If you have leftovers, you can store in the fridge or freezer and reheat in the oven at 350F for about 10 minutes.

Sustainability Score (explained here)

  • Time to make: 2 = 1-3 hours
  • Servings:  2 = 4-6 servings
  • Cost per person (prices based on Trader Joe’s/Costco): 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 16/18

If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!

4 thoughts on “Leek, Onion, and Olive Pizza with Whole Wheat Crust: #97 of 1000 Sustainable Food Experiments

  1. Becky says on her blog Baking with Becky (link below): “I was a little skeptical about a pizza without a sauce, but this was wonderful! Give it a try!”

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