5.0 from 21 votes
Leek Confit Pizza
The ultimate pizza combo... LEEK CONFIT PIZZA for the win!!
Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 4 people
Calories: 896 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
For the Pizza:
- 1 lb pizza dough
- 1-2 cups shredded Gruyère
- 1 large ball fresh mozzarella torn into pieces
- 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 leeks (about 3 bunches), trimmed, cleaned and thinly sliced
- 4 cloves garlic, thinly sliced
- ¼ cup olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
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.
Cup of Yum
Notes
- And a word about the leek confit: it lasts in the fridge for a while!! You can freeze if you want to save it for more than a week!
Nutrition Information
Calories
896kcal
(45%)
Carbohydrates
139g
(46%)
Protein
28g
(56%)
Fat
30g
(46%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
4g
Monounsaturated Fat
13g
Cholesterol
36mg
(12%)
Sodium
2336mg
(97%)
Potassium
1122mg
(32%)
Fiber
13g
(52%)
Sugar
30g
(60%)
Vitamin A
9894IU
(198%)
Vitamin C
84mg
(93%)
Calcium
693mg
(69%)
Iron
15mg
(83%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 896
% 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.