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Mushroom & Leek Pizza

by on August 12, 2010 in Main Courses, Pizza August 12, 2010 Main CoursesPizza
4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Level: Easy

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Description

Easy and very, very delicious! I hope you like it as much as I do!

Ingredients

  • 2 whole Leeks
  • 2 cloves Garlic, Finely Chopped
  • 2 Tablespoons Butter, Divided Use
  • 2 Tablespoons Olive Oil, Divided
  • 6 whole White Mushrooms, Sliced
  • ¼ cups Cilantro, Chopped
  • 1 cup Shredded Italian Blend Cheese
  • 1 whole Frozen Pizza Dough (for 1 Crust)

Preparation

Preheat oven to 375 degrees F.

Slice leeks in half, using white to light green parts – throw out the dark green ends! Slice them thinly & rinse thoroughly.

In a large pan, melt one Tablespoon each of the butter & olive oil over medium-low heat. Add the leeks & saute for about three minutes, until they’re soft & fragrant but not cooked all the way.

Add the garlic & cook for one more minute.

Add the mushrooms & the second Tablespoon of butter. Cook for five minutes, until the mushrooms are cooked through & smell divine!

Put your frozen crust on a pizza sheet or stone. Drizzle remaining oil on the crust. Spread mushroom & leek mixture on the crust & top with about 2/3 of the cilantro. Top with the shredded cheese.

Bake at 375 for 15 minutes, until the pizza crust is golden brown around the edges. Turn on your broiler & allow the crust to sit underneath it for only two or three minutes – just until the cheese bubbles!

Top with the remaining cilantro & enjoy!

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culinarycapers on 8.13.2010

Sounds wonderful! I do a mushroom, leek, dill and feta pizza. I like the idea of the cilatnro!

2 Reviews

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vbailes on 3.19.2011

I used a homemade pizza crust, but changed nothing else. This was tasty, but it needed some additional spice or something else, maybe bacon or lamb and feta would be good too!

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lz256 on 10.31.2010

So delicious! I had a few things to use up in the fridge so I pre-baked the crust a bit, and then added a layer of ricotta cheese. I added some small cubed roasted squash to the mix.

The leek and mushroom combo is great!

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