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.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th 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.