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Spring onions: not on your usual list of toppings, but no less welcome!

Root to Leaf is one of our favorite vegetarian cookbooks of the year. If you’re a fan of celebrated chefs who use every bit of their raw materials, please welcome to your kitchen James Beard-nominated chef Steven Satterfield. His award-winning Atlanta restaurant, Miller Union, serves simple, upscale, imaginative vegetable dishes that you can easily re-create at home. 

Pizza is the ideal showcase for the green onions of spring. It cooks quickly, allowing these tender shoots and their bulbs to meld with oozing mozzarella and fresh garden herbs. A pizza stone allows for the ultimate crispy crust, whether you’re using your grill or oven. I like to make my own half-whole-wheat crust, but there are plenty of good premade versions available if you don’t have the time to make pizza dough from scratch.

Reprinted with permission from Root to Leaf