Leek and Green Garlic Pizza with Fresh Herbs

Leek and Green Garlic Pizza with Fresh Herbs

Leek and Green Garlic Pizza with Fresh Herbs

Yield: Makes 2 ea. 10 - 12 in. pizzas


Ingredients

2 each 7-oz. Wood Stone Dough balls
1 bunch leeks, well cleaned and thinly sliced (white and pale green parts only)
1 bunch green garlic, well cleaned and thinly sliced (white and pale green parts only)
2 Tbsp. olive oil
2 Tbsp. water
1 Tbsp. sherry vinegar
Salt and pepper
1/2 cup fresh herbs, finely chopped (we like a combination of thyme parsley and marjoram)
1/2 cup Parmigiano-Reggiano cheese, grated


Preparation

Oven Temperature: 550-580 degrees

  1. Place the leeks, garlic, olive oil, water, vinegar, salt and pepper in a small skillet and place in the center of the oven for about 5 minutes or until softened and water has evaporated.
  2. To assemble pizza, scatter half the cheese over crust and then evenly distribute the cooked vegetables leaving about ¾ in. for a border.
  3. Sprinkle with half of the herbs and then remaining cheese.
  4. Flame Height: 3.6
  5. Transfer the pizza onto the loading peel and land it just inside the doorway. Once the pizza begins to color nicely on the side closest to the flame (about 2-3 minutes), rotate the pizza 180-degrees using the utility peel and move it closer to the flame. Once the side closest to the flame begins to brown, and the top and bottom of the pizza are evenly colored (30 seconds to 1 minute), remove the pizza from the oven using the utility peel. Transfer the pizza to a cooling screen for about 1 minute to prevent steaming and then move it to a cutting board to slice.
  6. Sprinkle with remaining herbs before serving.


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