Feb 24, 2014
Topped with scamorza, Parmesan, taleggio and ricotta, this flavourful pizza is a cheese lovers' dream.
1 tbsp. olive oil
1 tbsp. butter
2 large leeks, white and light green parts only, chopped
Salt and freshly ground pepper, to taste
Oil, for baking sheet
Flour, for rolling dough
Whole Wheat Pizza Dough
1 tbsp. chopped thyme
9 to 12 ounces mixed cheeses, such as grated scamorza, grated Parmesan, cubed taleggio and crumbled ricotta
Olive oil, for drizzling
2 handfuls baby arugula, for serving
Heat skillet over medium heat. Add olive oil and butter. When butter melts, add leeks. Season with salt and pepper. Cook, stirring occasionally until tender, about 5 to 10 minutes. Let cool before using.
Preheat oven to 450 degrees F. Oil a 17-inch x 11-inch baking sheet.
On lightly floured work surface, roll dough to about 1/4-inch thickness. Add to prepared baking sheet.
Top with cooked leeks, Roasted Garlic, thyme, mixed cheeses and a drizzle of olive oil.
Bake pizza until crust is golden brown and crisp and cheese is bubbling, about 18 to 20 minutes.
Sprinkle with arugula and serve.
Yield: 1 large (17-inch x 11-inch) party pizza.