Leek Tomato Goat Cheese Pizza
Transform your pizza night with this gourmet Leek Tomato Goat Cheese Pizza, a stunning combination of earthy, tangy, and savory flavors. Featuring a golden, crispy crust brushed with garlic-infused olive oil, this homemade pizza is topped with sweet caramelized leeks, juicy halved cherry tomatoes, and creamy crumbles of goat cheese. A sprinkle of fresh thyme and optional Parmesan add a touch of sophistication, while a hint of black pepper enhances every bite. Perfect for a quick weeknight dinner or an impressive dish for guests, this 35-minute pizza recipe boasts a rustic charm that’s hard to resist. Pair it with a crisp salad or a glass of your favorite white wine for a delightful meal bursting with fresh, seasonal ingredients.
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Recipe Information
Ingredients
- 1 ball Pizza dough
- 2 medium Leek
- 1 cup Cherry tomatoes
- 4 ounces Goat cheese
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 1 teaspoon Fresh thyme
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Parmesan cheese (optional)
- 1 tablespoon Cornmeal
Instructions
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet in the oven to heat up.
Slice off the dark green tops and root ends of the leeks, then slice the white and light green parts into thin rounds. Rinse them thoroughly under cold water to remove any dirt.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced leeks and a pinch of salt. Cook for 5-7 minutes, stirring occasionally, until softened and lightly caramelized. Set aside.
Slice the cherry tomatoes in half and mince the garlic.
On a floured surface, roll out the pizza dough into a 12-inch circle. If you prefer a thicker crust, keep it slightly smaller.
Sprinkle a thin layer of cornmeal on a piece of parchment paper. Transfer the rolled-out dough onto the parchment paper to prevent sticking.
Brush the dough with the remaining 1 tablespoon of olive oil and evenly spread the minced garlic over the top.
Distribute the cooked leeks and halved cherry tomatoes over the pizza base, leaving a small border around the edges.
Crumble the goat cheese over the veggies and sprinkle with fresh thyme, black pepper, and an additional pinch of salt if needed. Optionally, grate Parmesan cheese over the top for extra flavor.
Carefully transfer the parchment paper with the pizza onto the preheated pizza stone or baking sheet. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
Remove the pizza from the oven and let it cool for a minute before slicing. Serve hot and enjoy!
Nutrition Facts
Calories |
1270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.9 g | 95% | |
| Saturated Fat | 31.3 g | 156% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 2796 mg | 122% | |
| Total Carbohydrate | 106.4 g | 39% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 12.0 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 453 mg | 35% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 961 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
