Ingredients for filling:
2 oz. sharp provolone cheese, grated
2 oz. fontina cheese, grated
1 garlic clove, peeled and minced
6 - 8 green onions, trimmed
1 Tbsp. Gochujang White Balsamic
1/2 tsp salt
hearty pinch of cracked black pepper
1 egg, beaten with 1 tsp water
Preheat oven to 375 F. In a large bowl, add flour and season with salt. Mound flour in the bowl, making a well in the center, then add oil and balsamic. Work the wet and dry ingredients together using your hands or a fork until crumbly.
Add ice water in small batches and begin working the dough into a ball (the dough should resemble sugar cookie dough, not quite like traditional pie dough). Sprinkle a little flour on a clean work surface and roll the dough into a large circle.
Transfer the dough to a large baking sheet lined with parchment paper. Sprinkle the dough with cheeses and garlic leaving a 2 inch border around the edge. Place onions on top of the cheese, drizzle with balsamic and season with salt and pepper.
Gently fold the edges of the crust up and slightly over the filling, overlapping each fold as you work around the center, leaving a large visible window in the center. Brush the exposed crust with egg wash and place in the oven.
Bake for 15 - 20 minutes or until the crust is golden brown, green onions are tender and cheese is bubbly. Remove from the oven and let rest for 5 minutes. Slice into wedges before serving.
serves 2 - 4