F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Leek-and-Pecorino Pizza
© Con Poulos

Leek-and-Pecorino Pizzas

  • ACTIVE: 50 MIN
  • TOTAL TIME: 1 HR 30 MIN
  • SERVINGS: 8
  • STAFF-FAVORITE
  1. All-purpose flour, for dusting
  2. 1 1/2 pounds pizza dough, cut into 8 pieces
  3. 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing
  4. 2 large leeks, sliced 1/4 inch thick
  5. Salt and freshly ground black pepper
  6. 3/4 pound ground lamb
  7. 32 cherry tomatoes, halved
  8. 1/4 pound truffled pecorino cheese, thinly sliced
  1. Preheat the oven to 500°. Heat a pizza stone on the bottom of the oven for 45 minutes. (Alternatively, heat a large inverted baking sheet on the bottom rack of the oven for 5 minutes.)
  2. On a lightly floured work surface, roll out each piece of dough to a 7-inch round. Oil 3 large baking sheets and place the dough rounds on the sheets. Cover with plastic wrap and let rest for 15 minutes.
  3. Meanwhile, in a large skillet, heat 1/4 cup of the olive oil. Add the leeks, season with salt and pepper and cook over moderate heat until softened, about 8 minutes; transfer to a plate. Add the 2 tablespoons of olive oil to the skillet. Add the lamb, season with salt and pepper and cook until no pink remains, about 5 minutes.
  4. Generously flour a pizza peel. Place a dough round on the peel and brush with olive oil. Top with some of the leeks, lamb, tomatoes and pecorino cheese. Slide the dough round onto the hot stone or baking sheet and bake for about 4 minutes, until bubbling and crisp. Repeat with the remaining ingredients and serve.

Suggested Pairing

This pizza goes well with a light, spicy Oregon Pinot Noir.

You Might Also Like

Ratings

Average Rating

(4)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.