The Elegant Parisian (pizza)
Caramelized leeks, cauliflower and local chévre. (See below for more pizza recipes.)
Ingredients
Preparation
NotesIngredients
Toppings:
- 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 Port Madison basil-coated chévre cheese, crumbled Add to list
- Fresh thyme sprigs Add to list
Preparation
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.
Dough
Use your favorite recipe for pizza dough and shape it into four eight-inch rounds. Or, use two pre-made packages of dough, divided in half, from Seattle-based East Coast Dough Company.
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.
Notes
These mini-pizzas, created by PCC Cooks instructor 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. Ideas include Beecher’s Flagship cheese, Port Madison chévre and olive oil from Seattle’s Napoleon Company. Also, look for in-season, organic produce from local growers like asparagus from Inaba Farms and baby spinach and arugula from Full Circle Farms.
More pizza recipes in this series by Lynne Vea:
Recipe by , PCC Cooks instructor
Source: Sound Consumer May 2006
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.
Comments
Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.