Saffron Leek and Goats' Cheese Mini Pizzas with Sun-Dried Tomatoes
Inspired by techniques from NYT Cooking.
Four individual pizzas topped with saffron-scented sweet leeks and crumbled goats' cheese, decorated with sun-dried tomatoes in a neat spoke pattern.
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Method
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Equipment
- large frying pan with a lid
- large baking tray
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 503 kcal |
| Protein | 14.7 g |
| Carbohydrate | 51.5 g |
| of which sugars | 4 g |
| of which free sugars | 0 g |
| Fat | 27 g |
| of which saturates | 14.2 g |
| Fibre | 3.3 g |
| Salt | 1.76 g |
Protein per 100 kcal
2.9 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Leeks
- 55 g unsalted butter
- 15 ml olive oil
- 180 g leeks, white parts only, finely diced (about 6 medium)
- 1 medium onion, finely chopped about 160 g
- ¼ tsp saffron threads
- 1.5 g fine sea salt or table salt about ¼ tsp
Base
- 1 tbsp fine cornmeal or semolina, for dusting
Dough
- 340 g pizza dough, shop-bought or homemade, at room temperature
Topping
- 170 g goats' cheese log, rind removed, crumbled
- 6 sun-dried tomato halves in oil, drained and cut into thin strips (or 16 pitted black olives, chopped)
- 1
Stew. Heat 55 g unsalted butter and 15 ml oil in a large frying pan with a lid, add the 180 g finely diced leek whites and the 1 finely chopped medium onion, cover the pan and cook over low heat, stirring occasionally, until both vegetables are very soft but have not browned.
- 2
Infuse. Crumble ¼ tsp saffron threads directly into the pan, add ¼ tsp salt, cover again and cook for 10 minutes more, stirring a few times, so the saffron flavour disperses throughout.
- 3
Prepare. Set the oven to 220 °C and dust a large baking tray with 1 tbsp cornmeal or semolina.
- 4
Shape. Divide the 340 g dough into 4 equal portions, shape each into a 15 cm circle with a 1 cm raised rim and set them spaced evenly on the tray.
- 5
Top. Spread the warm leek mixture evenly across each circle, scatter the 170 g crumbled goats' cheese (rind removed) over the top and arrange the 6 drained sun-dried tomato halves like spokes radiating from the centre (alternatively, scatter 16 pitted black olives in a circle).
- 6
Bake. Place the tray on the bottom shelf of the oven and bake for about 20 minutes until the edges are lightly browned and the cheese has melted.
- 7
Serve. Remove from the oven and serve straight away while warm.
Storage
Keep leftovers chilled and eat within 2 days. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
