Leek-and-Pecorino Pizzas

Ingredients

  • 2 large leeks
  • 0.25 pound(s) truffled pecorino cheese
  • 1.5 pound(s) pizza dough
  • Salt and freshly ground black pepper
  • 32 cherry tomatoes
  • 2 large leeks
  • 0.25 cup(s) plus 2 tablespoons extra-virgin olive oil
  • + 9 more ingredients
    • 1.5 pound(s) pizza dough
    • Salt and freshly ground black pepper
    • All-purpose flour
    • 0.75 pound(s) ground lamb
    • 0.25 cup(s) plus 2 tablespoons extra-virgin olive oil
    • All-purpose flour
    • 32 cherry tomatoes
    • 0.75 pound(s) ground lamb
    • 0.25 pound(s) truffled pecorino cheese

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 and...

View full recipe at Food & Wine

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