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Pizza Bianca with Leek & Gorgonzola | Crispy
(0)
30 min
Quick
Gurkerl Küche
Knusprige italienische Pizza Bianca mit zart gedünstetem Lauch, pikant-cremigem Gorgonzola, cremigem Mozzarella und knackigen Walnüssen. Feiner Thymian rundet dieses herbstliche Highlight aus dem Backrohr perfekt ab.
Ingredients
Preparation method
Preparation & Sautéing the Leek
Preheat the oven together with a baking tray or pizza stone to 220 °C top/bottom heat. Thoroughly wash the leeks, shake dry, trim off the root ends and dark leaf tips, and cut the stalks into approx. 0.5 cm thin rings. Peel and finely chop the garlic clove. Coarsely chop the walnut kernels.
Heat 1 tbsp olive oil in a pan over medium heat. Gently sauté the leek rings with the chopped garlic and half of the freshly plucked thyme leaves for 4–5 minutes until the leek has softened and collapsed, developing a sweet aroma. Season with a pinch of salt and pepper, then remove from the heat.
Topping & Baking
Unroll the ready-made pizza dough directly onto the work surface together with the baking paper it came with. Drain the mozzarella well and tear into small pieces. Scatter half of the torn mozzarella evenly over the pizza dough.
Chef's tip
For an even crispier result, preheat the baking tray in the oven for at least 15 minutes and slide the pizza directly onto the hot tray.
By gently sautéing the leek in olive oil beforehand, it turns wonderfully tender and will not burn during the high-heat bake in the hot oven.
15 min
Quick
