Chicken and Leek Pizza
Leeks should be cleaned carefully to remove any sand within the stalks, and only the white bulb and 2 inches of pale green stalk should be used.
Makes two 12-inch pizzas
- 3 young leeks, well trimmed
- 2 tablespoons butter
- ½ recipe California Thin Crust dough
- 2 tablespoons olive oil
- 2 tablespoons cornmeal
- 1 cup Garlic and Oil Sauce
- 2 cups shredded mozzarella cheese
- 2 grilled boneless chicken breast halves, sliced crosswise
- ½ cup crumbled crisp bacon
- 1 cup shredded Parmesan cheese
- ½ cup shredded Asiago cheese
Thinly slice trimmed and cleaned leeks. In a large skillet over medium-high heat, melt butter and add leeks. Sauté for 2 to 3 minutes, then remove from heat.
Roll or press pizza dough into two thin 12-inch circles, slightly thicker at the edges than in the center. Spread 1 tablespoon olive oil over the bottom of two pizza pans or large quiche pans.
Sprinkle cornmeal over the oil, 1 tablespoon on each pan.
Preheat oven to 400°. Brush ½ cup Oil and Garlic Sauce over each crust. Divide mozzarella evenly over each pizza, followed by chicken breast slices, sautéed leeks, and crumbled bacon.
Combine shredded Parmesan and Asiago cheeses. Sprinkle evenly over the pizzas.
Bake pizzas until shredded cheese has melted and crusts darken slightly, about 10 to 12 minutes. Let pizzas rest briefly, then slice with a sharp knife or pizza wheel. If oven won't accommodate both pans easily, bake pizzas one at a time.