Leek and Three Cheese Pizza
Here is a quick and easy springtime pizza loaded with tender, iron-rich leeks and three kinds of cheese. Buying pre-made pizza dough makes it a cinch to make, and a sprinkling of fresh chives at the end adds anti-inflammatory goodness. Completely yummy!
Dough for 1 pizza (we use whole-wheat)
1 tablespoon olive oil
1 tablespoon cornmeal
2 leeks, white and pale green parts, well-washed, cut into 1/4-inch rounds
8 ounces fresh mozzarella, thinly sliced
1/2 cup freshly-grated Parmigiano-Reggiano cheese
6 ounces creamy goat cheese, crumbled
Freshly-ground black pepper, to taste
2 tablespoons olive oil
1/8 cup fresh chives, snipped into 1-inch pieces
1. Preheat oven to 500F. On a lightly-floured surface, roll out the dough to fit a round or rectangular baking pan. (The measurements do not need to be exact; your crust will be thicker or thinner, depending on how large you make it.)
2. Drizzle olive oil on the baking pan and spread it around evenly, then sprinkle with cornmeal. Place dough in pan.
3. Scatter cheeses evenly over dough, then sprinkle with leeks. Add a few grinds of black pepper, to taste, then drizzle with olive oil.
4. Bake in preheated oven for around 17 minutes, until golden and bubbly. Sprinkle with chives and serve.
Inspired by a recipe in Bon Appetit magazine.