- 1 tablespoon butter
- 1 leek, washed well and thinly sliced
- 1 teaspoon sugar
- 1 teaspoon white wine vinegar
- 1/2 teaspoon fresh thyme
- Salt and pepper to taste
- 1 cup small cauliflower florets
- 1/4 cup toasted pine nuts
- 1/4 cup roasted garlic cloves (available in the deli olive bar)
- 1/4 cup Niçoise olives, coarsely chopped
- 4 to 6 ounces herbed chévre cheese, crumbled
- Fresh thyme sprigs
In a sauté pan, melt the butter and cook the leeks over medium heat for about 15 minutes until they begin to caramelize. Turn the heat up and add the sugar, the white wine vinegar, the thyme and salt and pepper. Cook until all the liquid is absorbed.
Allow to cool slightly and spread the topping over each of the pizza rounds. Top each round with the cauliflower, pine nuts, garlic cloves and olives. Sprinkle with the crumbled chévre and garnish with sprigs of fresh thyme.
Use your favorite recipe for pizza dough and shape it into four eight-inch rounds.
Add toppings and place rounds on a greased baking sheet and into a preheated 500º F oven. Turn the heat down to 450º F and bake for about 8 minutes, or until the crust is golden.
These mini-pizzas, created by PCC Chef Lynne Vea, are an easy, mix-and-match way to sample the season’s freshest flavors. For a decidedly Northwest taste, choose fresh ingredients that are grown and produced close to home.
More pizza recipes in this series: