Leek Confit Pizza
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
4 people
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Calories
896 kcal
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Course
Main Course
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Cuisine
Italian
Leek Confit Pizza
Description
This Leek Confit Pizza recipe begins with a leek confit prepared by slowly cooking sliced leeks and garlic in olive oil with salt and pepper over low heat until they soften and develop a mellow, sweet flavor. The confit adds rich depth to the pizza topping.
The pizza dough is divided, stretched, and topped with generous amounts of shredded gruyere and torn fresh mozzarella, then finished with the leek confit. Baking at a high temperature creates a crisp crust with melted, bubbly cheese. After baking, the pizza is garnished with peppery arugula dressed lightly with olive oil and lemon juice, and a dusting of red pepper flakes adds a subtle spicy note.
The leek confit can be prepared well in advance and stored refrigerated for up to a week or frozen for longer storage, making it a convenient ingredient to elevate homemade pizza.
Ingredients
For the Pizza:
- 1 lb pizza dough
- 1-2 cups gruyere cheese shredded
- 1 mozzarella torn into pieces, fresh, large ball
- 1 lemon
- red pepper flakes
- 1-2 cups arugula tossed with olive oil and a squeeze of lemon juice
For the Leek Confit
- 5 pounds leek about 3 bunches; trimmed, cleaned and thinly sliced
- 4 cloves garlic thinly sliced
- ¼ cup olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper freshly cracked
Instructions
- Heat the olive oil in a large, deep saucepan set over medium heat until the oil shimmers. Add the leeks, season with the salt and pepper, and cook, stirring occasionally, until the edges are beginning to brown, 5 to 7 minutes; be careful not to allow them to burn.
- Reduce the heat to low, cover and cook, stirring occasionally, until leeks are completely softened and somewhat translucent, 28 to 30 minutes. Uncover and reduce the heat to the lowest setting on your stove. Add the garlic. Cook, stirring frequently, until any liquid released by the leeks while cooking has been almost fully absorbed, another 2 to 3 minutes. Transfer to a container and set aside.
- Preheat oven to 475 degrees
- Divide the pizza dough into 2 even pieces. Stretch each piece of dough in a circular motion, then lay them both out on a flat surface and flatten out using a rolling pin. If you have a pizza peel, sprinkle some flour on it and place the stretched out dough on the peel.
- Once your 2 pizza doughs are flat and ready to be heated, use a spoon to spread about ¼ cup of leek confit all around the dough leaving a little bit for the crust.
- Top each pizza with half of the shredded cheese, fresh mozzarella and season with salt, pepper and red pepper flakes. Transfer the pizzas into the oven and bake for 12-13 minutes until the crust is perfect.
- Remove pizza from the oven. Adjust seasoning as needed, add arugula, squeeze lemon juice on top and serve.
Notes
- Leek confit stores well in the refrigerator for about a week.
- For longer storage, freeze the leek confit to preserve it beyond a week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 896 kcal
% Daily Value*
| Calories | 896kcal | 45% |
| Carbohydrates | 139g | 46% |
| Protein | 28g | 56% |
| Fat | 30g | 46% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 36mg | 12% |
| Sodium | 2336mg | 97% |
| Potassium | 1122mg | 24% |
| Fiber | 13g | 52% |
| Sugar | 30g | 60% |
| Vitamin A | 9894IU | 198% |
| Vitamin C | 84mg | 93% |
| Calcium | 693mg | 69% |
| Iron | 15mg | 83% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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