Leek, Prosciutto and Goat Cheese Pizza
By Tested and perfected in the Sur la Table kitchen
Images
Serves
Makes 2 (12-inch) pizzas or 4 (8-inch) pizzas
Ingredients
- 1 recipe Homemade Pizza Dough
- Cornmeal for dusting
- 2 tablespoons unsalted butter
- 2 large leeks, white and pale green parts only
- 1 tablespoon fresh thyme, chopped
- Kosher salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 8 ounces goat cheese, crumbled
- 10 paper-thin slices of prosciutto, torn into 1-inch pieces
- 2 to 4 eggs cracked into separate small bowls, optional
Procedure
Leeks pair beautifully with prosciutto and creamy goat cheese to make a bright and light pizza. If available, substitute spring leeks or ramps, typically found in farmer’s markets in early spring or try frying an egg right on top, the quintessential symbol of spring.
Place a pizza stone in the lower third of your oven, and preheat the oven to 500°F. Allow the pizza stone to preheat for at least 30 minutes.
To prepare leeks: Cut leeks lengthwise and then agitate them in a large bowl of cold water to remove any dirt or sand between the layers. Drain off water and slice crosswise into ¼-inch pieces. In a large skillet over medium heat melt butter, when foaming subsides add leeks and thyme, stirring occasionally, until tender, about 4 minutes. Taste and adjust seasoning with salt and pepper.
Once your stone is preheated, start rolling out your dough. Dust work surface with flour. Flatten one dough ball to a thickness of ½-inch, and roll to desired diameter. Transfer to a parchment paper-lined rimmed baking sheet and cover with another piece of parchment and proceed with remaining dough.
Sprinkle a pizza peel with some cornmeal and place a dough round on the peel. Give the peel a little shake to make sure the dough moves freely and is not sticking. Lightly brush dough with olive oil, leaving ½-inch exposed around the edge. Top with sautéed leeks, goat cheese and prosciutto and season with salt and pepper.
Transfer the pizza to the oven and cook until the crust is crispy and leeks are lightly charred about 8 minutes for an individual pizza. If topping your pizza with an egg, cook the pizza for five minutes or until 75 percent done. Quickly open the oven and pour the cracked egg right in the center of the pizza. Bake for 3 more minutes or until the egg white is opaque but the yolk is very soft to the touch.
Remove the pizza from the oven and place on a cutting board. Season the egg with salt and pepper. Let the pizza rest for 1 to 2 minutes before cutting it.
Place a pizza stone in the lower third of your oven, and preheat the oven to 500°F. Allow the pizza stone to preheat for at least 30 minutes.
To prepare leeks: Cut leeks lengthwise and then agitate them in a large bowl of cold water to remove any dirt or sand between the layers. Drain off water and slice crosswise into ¼-inch pieces. In a large skillet over medium heat melt butter, when foaming subsides add leeks and thyme, stirring occasionally, until tender, about 4 minutes. Taste and adjust seasoning with salt and pepper.
Once your stone is preheated, start rolling out your dough. Dust work surface with flour. Flatten one dough ball to a thickness of ½-inch, and roll to desired diameter. Transfer to a parchment paper-lined rimmed baking sheet and cover with another piece of parchment and proceed with remaining dough.
Sprinkle a pizza peel with some cornmeal and place a dough round on the peel. Give the peel a little shake to make sure the dough moves freely and is not sticking. Lightly brush dough with olive oil, leaving ½-inch exposed around the edge. Top with sautéed leeks, goat cheese and prosciutto and season with salt and pepper.
Transfer the pizza to the oven and cook until the crust is crispy and leeks are lightly charred about 8 minutes for an individual pizza. If topping your pizza with an egg, cook the pizza for five minutes or until 75 percent done. Quickly open the oven and pour the cracked egg right in the center of the pizza. Bake for 3 more minutes or until the egg white is opaque but the yolk is very soft to the touch.
Remove the pizza from the oven and place on a cutting board. Season the egg with salt and pepper. Let the pizza rest for 1 to 2 minutes before cutting it.
Leek, Prosciutto and Goat Cheese Pizza
By Tested and perfected in the Sur la Table kitchen
Serves
Makes 2 (12-inch) pizzas or 4 (8-inch) pizzas
Ingredients
- 1 recipe Homemade Pizza Dough
- Cornmeal for dusting
- 2 tablespoons unsalted butter
- 2 large leeks, white and pale green parts only
- 1 tablespoon fresh thyme, chopped
- Kosher salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 8 ounces goat cheese, crumbled
- 10 paper-thin slices of prosciutto, torn into 1-inch pieces
- 2 to 4 eggs cracked into separate small bowls, optional
Procedure
Leeks pair beautifully with prosciutto and creamy goat cheese to make a bright and light pizza. If available, substitute spring leeks or ramps, typically found in farmer’s markets in early spring or try frying an egg right on top, the quintessential symbol of spring.
Place a pizza stone in the lower third of your oven, and preheat the oven to 500°F. Allow the pizza stone to preheat for at least 30 minutes.
To prepare leeks: Cut leeks lengthwise and then agitate them in a large bowl of cold water to remove any dirt or sand between the layers. Drain off water and slice crosswise into ¼-inch pieces. In a large skillet over medium heat melt butter, when foaming subsides add leeks and thyme, stirring occasionally, until tender, about 4 minutes. Taste and adjust seasoning with salt and pepper.
Once your stone is preheated, start rolling out your dough. Dust work surface with flour. Flatten one dough ball to a thickness of ½-inch, and roll to desired diameter. Transfer to a parchment paper-lined rimmed baking sheet and cover with another piece of parchment and proceed with remaining dough.
Sprinkle a pizza peel with some cornmeal and place a dough round on the peel. Give the peel a little shake to make sure the dough moves freely and is not sticking. Lightly brush dough with olive oil, leaving ½-inch exposed around the edge. Top with sautéed leeks, goat cheese and prosciutto and season with salt and pepper.
Transfer the pizza to the oven and cook until the crust is crispy and leeks are lightly charred about 8 minutes for an individual pizza. If topping your pizza with an egg, cook the pizza for five minutes or until 75 percent done. Quickly open the oven and pour the cracked egg right in the center of the pizza. Bake for 3 more minutes or until the egg white is opaque but the yolk is very soft to the touch.
Remove the pizza from the oven and place on a cutting board. Season the egg with salt and pepper. Let the pizza rest for 1 to 2 minutes before cutting it.
Place a pizza stone in the lower third of your oven, and preheat the oven to 500°F. Allow the pizza stone to preheat for at least 30 minutes.
To prepare leeks: Cut leeks lengthwise and then agitate them in a large bowl of cold water to remove any dirt or sand between the layers. Drain off water and slice crosswise into ¼-inch pieces. In a large skillet over medium heat melt butter, when foaming subsides add leeks and thyme, stirring occasionally, until tender, about 4 minutes. Taste and adjust seasoning with salt and pepper.
Once your stone is preheated, start rolling out your dough. Dust work surface with flour. Flatten one dough ball to a thickness of ½-inch, and roll to desired diameter. Transfer to a parchment paper-lined rimmed baking sheet and cover with another piece of parchment and proceed with remaining dough.
Sprinkle a pizza peel with some cornmeal and place a dough round on the peel. Give the peel a little shake to make sure the dough moves freely and is not sticking. Lightly brush dough with olive oil, leaving ½-inch exposed around the edge. Top with sautéed leeks, goat cheese and prosciutto and season with salt and pepper.
Transfer the pizza to the oven and cook until the crust is crispy and leeks are lightly charred about 8 minutes for an individual pizza. If topping your pizza with an egg, cook the pizza for five minutes or until 75 percent done. Quickly open the oven and pour the cracked egg right in the center of the pizza. Bake for 3 more minutes or until the egg white is opaque but the yolk is very soft to the touch.
Remove the pizza from the oven and place on a cutting board. Season the egg with salt and pepper. Let the pizza rest for 1 to 2 minutes before cutting it.