Leek-and-Pecorino Pizzas Recipe

Ingredients

  • All-purpose flour, for dusting
  • 1 ½ pounds pizza dough, cut into 8 pieces
  • ¼ cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing
  • 2 large leeks, sliced ¼ inch thick
  • Salt and freshly ground black pepper
  • ¾ pound ground lamb
  • 32 cherry tomatoes, halved
  • + 1 more ingredients
    • ¼ pound truffled pecorino cheese, thinly sliced

Preheat the oven to 500°. Heat a pizza stone on the bottom of the oven for 45 minutes. (Alternatively, heat a large inverted baking sheet on the bottom rack of the oven for 5 minutes.) On a lightly floured work surface, roll out each piece of dough to a 7-inch round. Oil 3 large baking sheets an...

View full recipe at SpringPad

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