Mediterranean Inspired Leek & Pepper Pizza
Okay. So this is hands down, the BEST pizza I have ever had. It’s loaded with rich flavor from the leeks, shallots, and peppers and tastes simply…DANG good.
I’ve always been a lover of pizza without sauce. I’m not a red sauce hater, I just prefer when the toppings themselves have more flavor and can take center stage. If you’re that way–this is the pizza for you. The trick to this recipe is cooking the veggies ahead of time–this allows their flavor to develop and solidify over time. Enjoy!
Ingredients
2 small leeks
1 shallot
3 cloves garlic
1/2 red pepper
1/4 cup parmigiano reggiano
1/3 cup olive oil
juice of 1/2 lemon
1 tsp red pepper flakes
salt, pep + onion salt for seasoning
1/4 cup fresh mozzarella, grated
1/3 cup feta cheese
1 par-cooked pizza crust, or fresh if you prefer
Preheat oven to 425. Prep a baking rack on top of a baking sheet.
Heat a sauté pan with olive oil.
Then begin by washing the two small leeks. Leeks are known for having tons of dirt in each of their layers, so you’ll need to cut them open lengthwise and wash each individual layer. Then chop them into small cuts, so they appear to be about 1/8 inch thick semi-circles.
Chop the shallot along with two cloves of the garlic.
Add these along with the leeks into the sauté pan and let them sizzle away.
Next chop the bell pepper into thin slices and add to the mixture. Season with salt, pepper, and onion salt. Stir occasionally while they cook for about 15 minutes or until everything is soft, but still holds its texture.
Turn off heat and let cool slightly.
Chop the remaining 1 clove of garlic and add it to a small bowl, along with the parmigiano reggiano, 1/3 cup of olive oil, lemon juice, pepper flakes, salt and pep. Mix together to create a paste.
Spread evenly on the pizza crust.
Then spread your mozzarella on top.
Carefully spoon your veggie mixture evenly onto the pizza. Even out the mixture so that its covering the pizza evenly and there are no large clumps of veggies–this will make the pizza soggy. Finally, sprinkle with feta.
Slide the pizza onto the baking rack. I prefer par-cooked pizza crusts for this because they hold their texture, and the baking rack will allow the pizza to cook from all angles (eliminating any chance for a soggy crust). If you’re using a raw dough, it will be easier for you to cook the pizza on a pizza stone or right on the baking sheet.
Bake for 13 minutes.
Dust with extra parm after baking and enjoy!
