By Chef Gretchen Fayerweather
Extra Thougts: “Don’t forget to alter to suit your preferences! The leeks will be sweet and you won’t miss the sauce”
Ingredients:
1 pizza crust, (pre-made, box mix, or frozen)
2 leeks
1/2 bunch of basil
1/4 pound, sliced salami or pepperoni
1 large ball, fresh mozzarella
2 Tablespoons, olive oil, separated
1/4 cup goat cheese, crumbled
1/4 cup grated parmesan cheese
1/2 teaspoon salt
1. Gather ingredients. Slice mozzarella, pick whole basil leaves and wash well, prepare crust according to label, drizzle half the oil all over the crust.
2. Leeks: Remove top greens and root. Then slice long ways. Leeks grow dirt tightly inside the leaves, so it is important to dip in a bowl of water, then lift out. Now slice thinly.
3. Preheat oven to 450F. Heat the other half of the oil in a saute pan, and cook salami until brown but not completely crisp. Remove salami, drain half of the grease off, keep pan hot.
4. Add leeks to the pan and saute for about 3 minutes, until they soften and begin to caramelize. Remove and set aside.
5. Layer on pizza: whole basil, sliced mozzarella, cooked leeks, goat cheese crumbles, Parmesan (sprinkle to edge), sprinkle with salt.
6. Bake for about 10 minutes, keep an eye on it to not burn the cheese. Slice and serve!
*Save time, grab these kitchen tools:
– Large knife and cutting board
– Sheet tray / baking tray
– Large bowl
– Parchment paper
– Measuring cups and spoons