This broccolini and leek pizza is amazing year round, but tastes especially delicious in the springtime when leeks are in season.

Hi! I’m jazzed to bring you this spring-tastic Broccolini & Leek Pizza recipe today because hi, who doesn’t like pizza?

I love my pizza loaded with veggies, and even better when those veggies happen to be in season. If you’ve never tried leeks on a pizza let me tell you, it’s divine! The leeks are sautéed in butter before adding them as a pizza topping and they positively melt in your mouth.

How to cook with leeks

Leeks are part of the allium family, so they are closely related to onions and garlic. What I love most about them is their lovely delicate flavor. If you are sensitive to a strong onion taste, I recommend trying leeks! They can be used in place of onions in everything from soups to casseroles to sauces and more.

Because leeks grow in the ground and have several layers to them, you want to make sure to give them a thorough cleaning before cooking them, because they often contain a fair amount of dirt and grit trapped in between those layers. The best way I have found to clean leeks is to strip away the first layer or two as they can be tough, and a lot of the dirt will be located inside these layers. Then slice the leeks and submerge them in a bowl of water, swishing them around. this will release any dirt trapped in the inner layers. Then drain and rinse once more. Your leeks will be left squeaky clean!

How to make this Broccolini & Leek Pizza

To make this Broccolini and Leek Pizza, here’s what you’ll need:

• Homemade or store bought pizza dough. Feel free to use your favorite recipe if making homemade dough. I happen to love this recipe from The New York Times based on the one from the famed Brooklyn pizzeria, Roberta’s. I also love this dough recipe that uses beer from my friend Rebecca of Displaced Housewife! No judgement if you want to use store bought dough, though- it definitely makes the process go by faster and it’s ideal for a weeknight pizza dinner!
• Fresh minced garlic and olive oil- instead of a red sauce this pizza gets a lighter base. The dough is lightly brushed with olive oil mixed with fresh garlic for a nice subtle garlic flavor. But if you want to add your favorite red sauce, by all means, please do.
• Broccolini
• One leek
• Parmesan cheese
• Fresh mozzarella

The first step is to lightly sauté the sliced leeks in a small amount of butter. They will caramelize and take on a velvety soft texture.

Next, brush on the olive oil and garlic mixture and pile on the toppings!

Bake the pizza in a 500 degree oven and in about 15-18 minutes, you’ll be in spring pizza heaven.

Thanks for reading! To keep up with me in the kitchen, follow me on Facebook, Instagram, Twitter and Pinterest. If you make this Broccolini & Leek Pizza, don’t forget to share it using the hashtag #LePetitEats!

Also be sure to check out some other fantastic leek recipes from some of my favorite blogger friends. They are linked below, or you can search them on Instagram with the hashtag #LeeksonFleek!

5 from 2 votes

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Broccolini & Leek Pizza

This broccolini and leek pizza is amazing year round, but tastes especially delicious in the springtime when leeks are in season.

Course Main Course

Cuisine Italian

Keyword pizza, vegetarian, vegetarian dinner ideas

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4

Calories 300 kcal

Author Denisse

Ingredients

• 1 tablespoon butter
• 1 leek sliced and cleaned
• Pinch of salt
• Homemade or store bought pizza dough
• 1 clove garlic minced
• 2 tablespoons olive oil
• 1 ounce parmesan
• 3 ounces fresh mozzarella torn
• 1/2 bunch broccolini but into bite sized pieces
• Fresh basil leaves for garnish

Instructions

1. Preheat oven to 500 degrees. Place a pizza stone in the oven on the center rack, if using.
2. Melt butter in a skillet over medium heat. When butter is melted, add leeks and sauté until tender, about 10 minutes. Season with salt, remove from heat and cool.
3. Sprinkle 12-inch-diameter pizza pan or baking sheet generously with cornmeal. Roll out dough on lightly floured surface to 11-inch round. Transfer to prepared pan.
4. Mix olive oil and garlic together in a small bowl; brush evenly over pizza dough. Add parmesan and fresh mozzarella. Top with leeks and broccolini.
5. Bake for 15-18 minutes. Remove from oven. Season with salt and garnish with fresh basil leaves just before serving.

Recipe Notes

You can use homemade or store-bought pizza dough. Feel free to use your favorite recipe if making homemade dough. I happen to love this recipe from The New York Times based on the one from the famed Brooklyn pizzeria, Roberta’s. I also love this dough recipe that uses beer from my friend Rebecca of Displaced Housewife! No judgment if you want to use store bought dough, though- it definitely makes the process go by faster and it’s ideal for a weeknight pizza dinner!

More Leek Recipes:

• What Annie’s Eating – Roasted Side of Salmon with Fennel + Grapefruit Slaw
• Jessie Sheehan Bakes – Cheesy Caramelized leek Black Pepper Pull-Apart Bread
• @farmandcoastcookery – Spring Fritata
• Gobble The Cook – Gyoza (Japanese Potstickers) with Leeks
• Whatcha Cooking Good Looking? – Baked Bacon, Leek, and Tomato (BLT) Risotto
• Clean Plate Clb – Rigatoni with Leeks & Bacon
• Bappy Girl – Poached Cod with Leeks in Peppered Milk
• Jean Choi – Paleo & Keto Quiche with Smoked Salmon and Leeks
• Baking The Goods – Leek Lemon & Thyme Focaccia
• ¡Hola! Jalapeño- Chicken and Leek Soup with Lemon Carrot Top Pesto