Delicious Spinach Artichoke Flatbread Pizza Recipe

Delicious Spinach Artichoke Flatbread Pizza Recipe

This post is part of a Foodbuzz Tastemaker program with Sabra. Have you tasted Sabra hummus? If not, you must. It is my absolute favorite brand of hummus, hands down. Sabra hummus and I have a long history. We shared an intense love during my last pregnancy. We hung out together on the couch DAILY (thank you, four months of bed rest)

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Leek and Pecorino Pizza

This may only be the fifth week, but this recipe in my cooking challenge is by far my favorite of the bunch so far. The flavors from the leeks, lamb and pecorino cheese mix scrumptiously well.

And the style in which the pizzas are cooked was new to me, but so slick! I will make this again. Yum.

Is your mouth watering yet?

Ok, onto the recipe!

Preheat your oven to 500 degrees F. Wow, that is HOT! Heat a pizza stone on the bottom rack of the oven for 45 minutes. If you do not own a pizza stone, heat a large inverted baking sheet on the bottom rack for 5 minutes.

Divide 1 1/2 pounds of pizza dough into 8 pieces. On a lightly floured work surface, roll out each piece into a 7-inch round. Oil 4 large baking sheets and place the dough rounds on the sheets.

Cover with plastic wrap and let rest for 15 minutes. Being pizza dough is exhausting.

I have never used leeks in my cooking before, and I must say that I have been missing out! They are delicious and who knew that leek towers would be so much fun to take photos of?!

Slice 2 large leeks into 1/4-inch pieces.

Heat 1/4 cup of olive oil in a large skillet over medium heat. Add the sliced leeks, season with salt and pepper, and cook until softened (about 8 minutes).

Transfer the leeks to a plate. They need rest, too.

Add 2 tablespoons of olive oil to the skillet, along with 3/4 pound of ground lamb, salt and pepper. Break up the meat with a spoon or spatula and cook until the meat is no longer pink (about 5 minutes).

Generously flour a pizza peel. If you do not own a pizza peel, like myself, generously flour a flat baking sheet. Place a dough round on the peel and brush the dough with olive oil. Top with:

A handful of cooked leeks

A handful of cooked lamb

A handful of halved cherry tomatoes (you will want to halve about 32 total tomatoes for all 8 pizzas)

Thinly sliced pecorino cheese (you will need about 1/4 pound total for all 8 pizzas)

Slide the dough round onto the hot stone or baking sheet and bake for about 4 minutes, until the pizza dough is crisp.

Repeat this process with the remaining ingredients and serve! I hope you enjoy this pizza as much as I did! 

Leek and Pecorino Pizza

The flavors from leeks, lamb and percornio cheese mix scrumptiously well. Is your mouth watering yet?

Contributed by Megan Porta from pipandebby.com.

Published Feb 02, 2011

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Serves: 8

Total time: 1 hr 30 min

LeekPecorinoPizza"

Ingredients:

  • All-purpose flour, for dusting
  • 1 ½ pounds pizza dough, cut into 8 pieces
  • ¼ cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing
  • 2 large leeks, sliced ¼ inch thick
  • Salt and freshly ground pepper
  • ¾ pound ground lamb
  • 32 cherry tomatoes, halved
  • ¼ pound truffled pecorino cheese, thinly sliced
Instructions:
  1. Preheat the oven to 500 degrees F. Heat a pizza stone on the bottom of the oven for 45 minutes. (Alternatively, heat a large inverted baking sheet on the bottom rack of the oven for 5 minutes.)
  2. On a lightly floured work surface, roll out each piece of dough to a 7-inch round. Oil 3 large baking sheets and place the dough rounds on the sheets. Cover with plastic wrap and let rest for 15 minutes.
  3. Meanwhile, in a large skillet, heat ¼ cup of the olive oil. Add the sliced leeks, season with salt and pepper and cook over moderate heat, stirring occasionally, until softened, about 8 minutes; transfer the leeks to a plate. Add the remaining 2 tablespoons of olive oil to the skillet. Add the ground lamb, season the meat with salt and pepper and cook, breaking up the meat with a spoon, until no pink remains, about 5 minutes.
  4. Generously flour a pizza peel. Place a dough round on the peel and brush with olive oil. Top with some of the leeks, lamb, tomatoes and pecorino cheese. Slide the dough round onto the hot stone or baking sheet and bake for about 4 minutes, until the pizza is bubbling and crisp. Repeat with the remaining ingredients and serve.

Pesto Pizza

So simple, yet so supremely delicious!

Last weekend my bff Heather traveled four hours to Minneapolis for a two-day visit. Oh how I love spending time with her. She is a girl's dream for a friend. She is fun, witty and adventurous. She loves to cook and drink wine with me. She is a great listener and a supremely supportive friend. I love this girl! Whenever we spend time together, we try to squeeeeeeze as many activities in as possible because there is always so much we want to do. So, last weekend, our Friday night plan was to whip up some pesto pizzas and then head to a local Mexican restaurant for a margarita. We accomplished both goals! Wooo!

Why pesto instead of pizza sauce? Well, because Heather and I both adore pesto and because I am constantly looking for new foods to combine with its scrumptious green-ness.

Heather prepared the crusts and I made the pesto (this time with walnuts!). We compiled our ingredients and started having pesto pizza fun. We loved creating all of the different combinations. By the time we headed out for our margarita adventure, we were pleasantly stuffed!

This post is merely meant to generate ideas. Nothing is set in stone. Grab a few different types of cheese, veggies, meat, sauces, whatever you wish, and throw them onto a pizza crust. We baked ours in a 350-degree oven for about 15 minutes.

This was our first attempt. Pesto, fresh spinach, Roma tomato slices, sliced red onions and fresh mozzarella cheese.

So simple, yet so supremely delicious!

This creation is one that my husband stayed far away from because it held mushrooms atop its splendor.

Pesto, mushrooms, Roma tomatoes, fresh Mozzarella cheese and sliced green onions.

This had to be my favorite creation. Of course, anything with sun-dried tomatoes and artichokes makes me weak in the knees. Pesto, fresh spinach, artichoke hearts, sun-dried tomatoes, red onion slices and fresh mozzarella.

And I sure didn't complain about this one, either.

Pesto, mushrooms, sun-dried tomatoes, red onions and fresh mozzarella cheese.

Ok, we could have branched out much more, but these were all the ingredients we had at the time. The options really are endless! Our little pizza night has inspired me to do some more experimenting. Maybe I'll head Heather's way one of these weekends with pesto and pizza toppings in hand.