The Elegant Parisian (pizza)
This delicious combination of flavors is just one in a series of creative mini-pizza suggestions.
- 1 tablespoon butter Add to list
- 1 leek, washed well and thinly sliced Add to list
- 1 teaspoon sugar Add to list
- 1 teaspoon white wine vinegar Add to list
- 1/2 teaspoon fresh thyme Add to list
- Salt and pepper to taste Add to list
- 1 cup small cauliflower florets Add to list
- 1/4 cup toasted pine nuts Add to list
- 1/4 cup roasted garlic cloves (available in the deli olive bar) Add to list
- 1/4 cup Niçoise olives, coarsely chopped Add to list
- 4 to 6 ounces herbed chévre cheese, crumbled Add to list
- Fresh thyme sprigs Add to list
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:
Recipe by, PCC Chef
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.