Sunday, March 11, 2012

Pear, Leek and Goat Cheese Pizza

Photo by shantilly picnic


Here's a pizza that I've been meaning to share for a while. I love apples and God bless them for being one of the only year round fruits over here in the Northeast, but when I saw a sudden abundance of pears at the green markets a couple weeks ago, I didn't think twice about straying from the u-sh. Trying to eat local foods as much as possible and support local farmers can get tough through the winter months but I've never felt so connected with the seasons than I do now. I suppose that also has to do with being born and raised in Southern California... I digress. Back to this delicious pizza. Pears! Leeks! and Goat Cheese! Oh my!! What a great flavor combo. Our group of pizza night regulars rated this one in their top two favorite pizza's to date.

Photos by shantilly picnic


Try it out for yourself. Pizza dough recipe can be found here. First get your oven going. Preheat to the max temp with your pizza stone or cast iron pan inside. You should heat the oven for at least 1 hour for stone and 30 min for cast iron. Sautee sliced leeks with a good amount of EVO, just until they begin to soften. They'll finish cooking in the oven with pizza. Once the oven is preheated and your dough stretched, transfer it to the hot pan CAREFULLY and top it with your leeks. Brush the excess EVO all over the crust and sprinkle with sea salt. Next start arranging the pears and goat cheese. After seeing how this pizza bakes I would recommend a scattering of goat cheese on top of the leeks, then a layer of pears, then another light scattering of goat cheese. Throw that baby in the oven and switch it to broil (if your broiler is in the top portion of your oven). Make sure the pie is positioned on a rack closest to the top. No patience needed with pizzas- your masterpiece should be ready in 3-5 minutes. Always check the bottom and if it's not crispy enough to your liking, you can always finish cooking it on the stove top (if you're working with a cast iron pan). If your oven has the broiler in a separate compartment below the oven (which is the case with my new apartment's oven), start the pie in the top at 500, then move it to the broiler to finish.

Photo by shantilly picnic
Photo by shantilly picnic


Enjoy! And look out for my next pizza post (no I don't eat pizza every night). We got bold last week and did a kimchi pizza. Mmmm... Fermented veggies on a chewy sourdough crust. 



Photo by shantilly picnic


1 comment:

  1. Evenly distribute the cheese on top and season this tart with the salt and black pepper.

    http://www.oliviapizza.co.uk/

    ReplyDelete