Leek and Green Garlic Pizza with Fresh Herbs
Leek and Green Garlic Pizza with Fresh Herbs
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Yield: Makes 2 ea. 10 - 12 in. pizzas |
Ingredients
2 each 10 Oz. Wood Stone Dough balls
1 bunch leeks, well cleaned and thinly sliced (Use the white and pale green parts only and maybe and inch or two of the green)
2 Tbsp. olive oil
2 Tbsp. water
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: 550-575 degrees
- Place the leeks, garlic, olive oil, water, 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.
- To assemble pizza, evenly distribute the cooked vegetables leaving about ¾ in. for a border.
- Sprinkle with half of the herbs and then all of the cheese.
- Flame Height: 3.6
- Transfer the pizza onto a large 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 using the utility peel, 180-degrees and move it closer to the flame. Once the side closest to the flame colors, and the top and bottom of the pizza is balanced (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.
- Sprinkle with remaining herbs before serving.
