Leek and basil pizza recipe
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- Dish type
- Main course
- Vegetarian pizza
Fresh and flavourful summer pizza with tomatoes, leeks and basil leaves. A delicious vegetarian option great served with a side salad for a complete meal.
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IngredientsMakes: 2 leek and basil pizzas
- 1 teaspoon active dried yeast
- 1/2 tablespoon caster sugar
- 150ml warm water
- 250g plain flour
- 3 tablespoons olive oil
- 1 teaspoon salt
- 2 tomatoes
- 1 leek, sliced thickly
- 20g fresh basil leaves, for garnish
- 2 tablespoons chopped fresh oregano
- 200g mozzarella cheese, sliced
MethodPrep:20min ›Cook:15min ›Extra time:1hr30min proofing › Ready in:2hr5min
- In a bowl, combine the yeast, sugar, 2 tablespoons of the warm water and 2 tablespoons of flour. Leave in a warm place for 15 to 20 minutes.
- In a mixing bowl, combine the remainder of the flour with the remainder of the warm water, olive oil, salt and yeast mix and bring together as a dough. Turn out onto a lightly floured work surface and knead for 10 minutes until elastic. Place in a lightly oiled bowl in a warm place and cover with a tea towel, allow to rest for 1 hour.
- Preheat the oven to 230 C / Gas 8. Lightly grease two (30cm) pizza trays.
- Turn the dough out onto a lightly floured work surface and divide in two (or 4 parts if you are making mini-pizzas). Shape dough into a circle, carefully pulling on the edges, and roll out with a rolling pin. Place onto the prepared pizza trays.
- Place the tomatoes in a bowl and cover with boiling water to scald for about 30 seconds. Remove from the water, peel off and discard the skin then finely chop the tomato.
- Place tomatoes, thickly sliced leeks and basil on to the pizza base. Sprinkle with oregano then lay slices of mozzarella cheese on top.
- Bake in the preheated oven for 15 minutes until the pizza dough is risen and golden brown and the cheese is melted. Remove from the oven, slice and serve.
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Healthy, homemade pizza with leek confit, prosciutto and fresh mozzarella
Get ready for a healthy, home-made pizza that will knock your socks off—guaranteed. This healthy pizza is made with gluten-free flour which gets crispy and chewy. Of course, if you don’t have a lot of time, you can substitute with any pizza dough that you have on hand.
Top that with the most delicious leek confit which you’ll want to drink it’s so good, fresh mozzarella and prosciutto.
The leek confit came from What’s Gaby Cooking (amazing recipes on this site)! Leeks are totally underutilized, possibly because they look intimidating but they’re easy to use. For this recipe you wash them, slice and stick them in a pan to slow cook. Doesn’t get much easier.
What are Leeks?
Leeks are alliums, so they’re related to garlic, chives, shallots, and onions. Tasting them, you can tell. They have a sweet, oniony flavor that adds depth to soups, stews, pastas, and more! I’ll share more of my favorite leek recipes in the post below, but generally, I use them as I do onions and shallots, to build flavor at the start of a recipe. However, because they’re milder than most other alliums, I also like to enjoy them on their own. Grilled or roasted, they make a surprising, delicious side dish. Heads up – if you choose to serve them this way, look for really fresh, peak-season leeks. They’re at their best in the fall and spring.
Leek and Sun-Dried Tomato Pizza
1 recipe pizza dough, premade
1 1/2 cups pizza sauce
1/2 pound tofu
1 - 6 ounce can tomato paste
1 teaspoon each: garlic powder, salt, pepper, dried basil
12 to 14 oil packed sun-dried tomatoes
2 leeks, sliced and cleaned
2 tablespoons vegan butter
1 teaspoon each: garlic powder, pepper and dried basil
1) Pre-heat oven to 350 to 400 degrees Fahrenheit depending on the dough you use.
2) Slice and clean leeks really good, then saute uncovered in a pan with the vegan butter for about 10 minutes, or untill soft yet slightly crispy.
3) While those are cooking, get a medium bowl and mash up the tofu with your hands or fork. Add tomato paste, 1 teaspoon each garlic powder, salt, pepper and basil. Stir all together.
4) Roll out your pizza dough on a cookie sheet. Spread the tofu mixture onto the pizza dough. Once the leeks are cooked to your liking, spread them evenly onto your pizza. Place the sun-dried tomatoes onto the pizza evenly. Splash on some of the pizza sauce evenly amongst the pizza and sprinkle with garlic powder, pepper, and basil.
5) Bake for about 15 to 17 minutes or until dough is cooked though and the pizza is hot.
This was the best pizza I made from what I just had in my house! We loved it. Enjoy!
Source of recipe: I made it up, and I am so glad I did.
22 Homemade Pizzas That Will Make You Want to Skip Delivery
From classic Margherita to Greek-style, these recipes have pizza night covered!
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You won't miss the carby crust.
This easy recipe will make a snow day even more fun for the kids.
Make the crust from scratch with our Homemade Pizza Dough. For the salad, toss arugula and halved grape tomatoes with olive oil and red wine vinegar season with salt and pepper. Wait until just before serving to add the salad, and garnish with grated provolone, grated parmesan, and dollops of Homemade Ricotta.
With a quarter to please everyone, this rectangular pie features roasted celery, Italian sausage, parsley, and Parma ham&mdasheach in its own zone! And the options aren't limited to toppings our Thin Crust, Whole Wheat, and Thick Crust doughs all work equally well here.
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Bacon and Leek: Cook bacon until crisp. Using bacon fat, sauté thinly sliced leeks until softened. Add lemon juice to leeks and season with salt and pepper. Also top with Roasted Tomato Sauce and grated fontina cheese.
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A sprinkle of chopped fresh chile peppers adds subtle heat to the combination of Swiss chard, leeks, chicken, and feta in this homage to the Mediterranean kitchen.
Helpful Hint: Invest in a ceramic pizza stone for extra-crispy, restaurant-style crust. ($13.89 for a 13-inch stone target.com)
Start with our Homemade Pizza Dough. For the topping, toss grape tomatoes with olive oil and kosher salt. Transfer to a parchment-lined baking sheet and roast in a preheated 400°F oven until tomatoes begin to caramelize and split, about 30 minutes. Garnish with hand-torn mozzarella and fresh basil.
Salad atop pizza? In fact, a mix of lightly dressed fresh greens piled high on a Whole Wheat Crust makes for a complete&mdashand balanced&mdashmeal.
- 1/2 cup whole-milk ricotta
- 16 ounces prepared pizza dough, room temperature
- 2 tablespoons plus 1 teaspoon olive oil, divided, plus more for pan
- 1 medium zucchini (about 8 ounces), trimmed, thinly shaved with a vegetable peeler
- 2 small leeks, whites and pale-green parts cut into half moons, very thinly sliced (about 1 cup)
- 4 ounces asparagus, trimmed, thinly shaved with a vegetable peeler
- 1/2 cup frozen sweet peas, thawed
- 1/2 teaspoon kosher salt
- 1/2 cup shredded low-moisture mozzarella
- 1/4 cup homemade or store-bought pesto
- 1 garlic clove, finely chopped
- 1/2 teaspoon finely grated lemon zest
- 1/2 cup watercress
- 1/4 cup torn basil
- 1.5 ounces Pecorino, shaved into curls with a vegetable peeler (about 1/2 cup)
- 1/3 cup unsalted, roasted pistachios, coarsely chopped
How to Prep a Portobello Mushroom
- Start by removing the stem (Image 1). You can use your hands to twist and remove or use a knife. Some people choose to keep the gills, and cook the mushroom “as is.” I like to scrape off the black gills using a teaspoon because I think they taste better. Then, using a damp paper towel, I wipe the mushrooms clean – to remove any dirt.
- I then chop and wash the leeks. I do this before baking the mushrooms – to allow some time for them to dry (Image 2).
- With a dash of olive oil and seasoning, the mushrooms are baked in the oven for 10-15 minutes (Image 3). You can even grill them if you prefer – it works just as well.
- Fry the leeks in a pan on medium to high heat – to prevent them from getting soggy.
Ingredients for Making Portobello Mushroom Pizzas
- Portobello mushrooms
- Sea salt
- Olive oil
- Garlic cloves
- Chilli flakes
Potato Leek Pizza
Cookbook author Leanne Brown suggests these simple, individual pizzas become a weekly habit in your house. She likes to stretch her dough thin and big, but it is up to each cook as to how thick to make the homemade or store-dough dough. These pizzas can be made even more flavorful with crisp-cooked, crumbled bacon or prosciutto. Or, sprinkle them with grated Parmesan, crushed red pepper flakes or fresh basil.
Baking times will vary depending on the thickness of the dough.
Make Ahead: If making dough, it can be portioned, coated lightly in olive oil, sealed in resealable bags and frozen for up to 3 months. Defrost overnight in the refrigerator and then let it come to room temperature for 30 minutes before shaping and baking.
Storage Notes: Place pizzas in airtight container and refrigerate for 3 days.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 4 servings makes 4 individual pizzas
Position two racks in the upper third and middle of the oven and preheat to 500 degrees.
In a large skillet over medium-high heat, heat 1 tablespoon of olive oil until shimmering. Add the potato slices in an even layer, making sure each slice is touching the bottom. If you don’t have a large enough pan, fry the potatoes in batches. If you slice the potatoes thin enough, they’ll turn out like chips.
Once the potatoes begin crinkle around the edges and turn brown, about 5 minutes, flip them over and brown the other side, about 3 minutes. Transfer the potatoes to a large bowl and sprinkle with salt and pepper, then toss to make sure they are evenly seasoned.
Heat the remaining oil in the same pan and add the leeks. Cook, stirring occasionally until soft, about 5 minutes. Toss the leeks with the potato slices.
Lightly sprinkle a clean counter with the flour. Divide the dough into 4 equal pieces. Working with one piece at a time, use a rolling pin or just slowly use your fingers and hands to roll out or stretch the dough into a 7- to 8-inch circle (or thinner and larger, if you prefer). Repeat with the remaining pieces of dough.
Dust the back of two large, rimmed baking sheets with flour or cornmeal to keep the crust from sticking, then place two rolled-out doughs on each pan.
Layer each dough with a quarter of the potato-leek mixture and a quarter of the shredded mozzarella. Bake for 8 to 10 minutes, or until the crust is light brown and the cheese is melted and starting to brown on top. (If your crust is very thin, check the pizzas after 5 minutes if it is thicker, it may take longer.)
Sprinkle the pizzas with the crushed red pepper flakes, if using, and serve.
Adapted from “Good and Cheap: Eat Well on $4 a Day," by Leanne Brown (Workman, 2015)
Heat up the olive oil in a non-stick frying pan.
Chop up the onion into small pieces, then add it to the pan and stir until it's slightly brown.
Dice up the tomatoes, garlic cloves, and leek, and add them to the pan with the onions. Saute until the ingredients are soft. Add a pinch of salt to the mixture and stir.
Add the lemon juice and stir.
Begin preheating the oven at 400 degrees.
Chiffon the basil leaves (chop them up) and add to the pan. Stir.
Spray olive oil on a baking sheet and place the portobello mushrooms on the sheet, bottom side up with stems removed.
Add the mixed ingredients form the sauce pan into each mushroom and top with the grated parmesan cheese. Place the baking sheet into the oven and bake for 12 minutes at 400 degrees.
- 1 tablespoon olive oil, plus more for pie plate
- 12 ounces pizza dough, thawed if frozen
- 1/2 cup thinly sliced, well washed leeks (white and light-green parts only)
- 1 1/2 cups packed baby spinach
- Red-pepper flakes
- Coarse salt and pepper
- 2 tablespoons pesto
- 2 ounces fresh goat cheese
- Fresh basil leaves, for serving
Preheat oven to 450 degrees. Coat a 9-inch glass pie plate with olive oil. Stretch dough to an 8-inch round, then press into bottom and up sides of plate. If dough springs back, let rest 5 minutes before continuing.
Combine leeks, spinach, and a pinch each of red-pepper flakes and salt.
Spread dough with pesto, top with leek mixture, and dot with goat cheese.
Drizzle pizza with oil. Season with salt and pepper. Bake until cooked through and crust is crisp and golden, 15 to 20 minutes. Sprinkle with basil. Let cool 5 minutes before serving.