If you have a set of clay tiles or a baking stone, place it on the oven rack while preheating the oven. It will absorb the heat, and putting a pizza pan or baking sheet directly on top will ensure a crisp crust.
Ingredients
Makes 1 Pizza
Dough
Topping
For Dough:
Step 1
Place warm water in large bowl; sprinkle yeast over and stir to blend. Let stand until yeast dissolves, about 10 minutes. Whisk in oil and salt. Stir in 1 1/2 cups flour. Turn out dough onto floured surface; knead until smooth and elastic, adding more flour if dough is sticky, about 10 minutes. Lightly oil large bowl. Add dough, turning to coat. Cover with plastic wrap. Let dough rise in warm area until doubled, about 1 hour.
Step 2
Punch down dough. Turn out onto floured surface; form into ball. Cover with towel; let rest 30 minutes.
Meanwhile for Topping:
Step 3
Melt butter in large skillet over medium-low heat. Add leeks; sauté until tender, about 10 minutes. Season with salt and pepper. Stir in parsley. Cool.
Step 4
Preheat oven to 500°F. Sprinkle 12-inch-diameter pizza pan or baking sheet generously with cornmeal. Roll out dough on lightly floured surface to 11-inch round. Transfer to prepared pan. Spread leek topping evenly over dough; sprinkle tomato over. Top with goat cheese. Drizzle 1 tablespoon oil over. Bake pizza until crust is golden and crisp, about 12 minutes. Remove from oven; brush crust rim with 1 tablespoon oil. Cut into wedges.
How would you rate Pizza with Leeks, Tomato and Goat Cheese?
Leave a Review
Reviews (10)
Back to TopPrevious reviewers - Any recipe with only a few simple ingredients means those ingredients must be good quality. Out of season bland tomatoes will take away a third of the quality of this dish. Wonderful dish.
Anonymous
3/16/2012
Using pre-made fresh pizza dough makes this recipe come together very quickly. The flavors are wonderful for being such a simple dish.
Anonymous
3/16/2012
I made this pizza exactly as prescribed and the all-around feeling was that it is bland. Definitely won't be making this one again.
mostlydeadallday
seattle, wa
5/26/2009
This is a decent recipe. Good flavors. I used organic sifted spelt flour for the dough with fabulous results. The tomatoes at the grocer store didn't look to whippy this time of year so I opted for canned fire-roasted tomatoes which were delish. I will try this with summer's bounty of fresh tomatoes this year. A pizza stone is a must for all homemade pizza's!
Anonymous
Colorado
1/26/2006
I used a Boboli crust to save time and I have to say the whole thing was a bit bland. Maybe I could have upped the leek factor or added some more tangy ingredients.
squishface
Brooklyn, NY
1/19/2006
Fabulous. I added some slivered basil leaves. Best pizza I ever ate.
momo2004
Berkeley, CA
5/24/2005
Outstanding but use roasted tomatoes in place of fresh for the best pizza you've ever tasted.
Aunt Suz
West Chester, PA
8/6/2004
I actually made my crust too thin! I didn't have a pizza pan so I used a full sized jelly roll pan. It tasted great, but was a bit floppy. This one was a hit with the significant other and a good use for my fresh leeks.
Anonymous
Pasadena, CA
5/7/2002
This was pretty easy to make, and the goat cheese gave it a lot of flavor. The crust came out a little thick and dry, but it was still good. Next time I might drizzle more oil over it or maybe melted butter.
Jen
Columbus, OH
2/8/2001
This was pretty easy to make, and the goat cheese gave it a lot of flavor. The crust came out a little thick and dry, but it was still good. Next time I might drizzle more oil over it or maybe melted butter.
Jen
Columbus, OH
2/8/2001
This pizza is colorful and tasty too. I have made it twice and the only thing I changed was to make the crust thinner. I used the same amount of dough, but just rolled it out larger and rolled in the edges to create an overall thinner pizza but with a thicker edge to hold in all the good toppings. The sweetness of the tomatoes and leeks is complemented by the goat cheese. I highly recommend this for a special dinner.
Jenny Merrill
Tucson, AZ
5/31/2000
