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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.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 300 kcal
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
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Preheat oven to 500 degrees. Place a pizza stone in the oven on the center rack, if using.
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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.
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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.
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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.
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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!