at Bing A little About Leeks
Leeks, or Allium porrum, are sweet member of the onion family that are wildly popular in many parts of the world along with their native Mediterranean and Asian areas.
A little About Leeks
Leeks are available all year round in most places development them the ideal ingredient to use for development a range of salads, soups, and stews. You can also use the dark green leaves of leeks for development soup stock. Vichyssoise is possibly the most popular dish featuring leeks and this cold soup also made with pureed potatoes is perfect for a summer lunch or dinner.
Leeks are also great as a side dish and they should be cooked until just tender. Take care not to overcook leeks, as this will cause them to turn mushy and rather unappetizing.
Leeks are often used a substitute for onions and add a milder, sweeter flavor.
Some of the herbs and spices that pair wonderfully with leeks contain basil, chervil, mustard, sage, and thyme.
Cheesy Leek and Mushroom Pizza Recipe
What You Need
1/4 ounce dried porcini mushrooms 1/2 cup warm water 4 tablespoons extra virgin olive oil 3 cups white mushroom, sliced thick Salt and freshly ground black pepper to taste 2 large leeks, white parts only, cut in half lengthwise, sliced thin 3 garlic cloves, finely chopped 1/4 cup dry white wine (or use vegetable stock) 1 pound pizza dough Olive oil as needed 2 cups gruyere cheese, grated 1 cup parmesan cheese, grated
How to Make It
Soak the dried porcini mushrooms in the cup of warm water for 10 minutes.
Strain the mushrooms using a fine strainer salvage the liquid for later.
Finely chop the mushrooms then set aside.
Heat 1 tablespoon of the olive oil in a large pan with a lid, add the white mushrooms and season with salt and black pepper to taste. Saute the mushrooms over high heat until they begin to sear and start to stick to the pan. After turning a golden color, stir the mushrooms once and cook for an additional one 2 minutes.
Add the mushroom liquid to the pan and allow the blend to simmer for 2 minutes or until the liquid has nearly evaporated. Replacement the mushrooms to a large bowl and set aside.
Preheat the oven to 500 degrees Fahrenheit.
Heat the other 3 tablespoons of olive oil in the pan then add the sliced leeks and season with salt and pepper to taste if desired.
After the leeks start to soften, add the chopped garlic and the porcini mushrooms. Cover the pan and allow the leeks to steam for 5 minutes or until tender.
Add the white wine or vegetable stock to the pan and allow to simmer for 2 minutes or until the liquid is nearly absorbed.
Add the blend to the white mushrooms and set aside to cool.
Roll out the pizza dough to make either 1 large crust or 2 small to medium sized crusts. Lightly brush the top with olive oil and then spread the mushroom and leek blend on top.
Combine the gruyere cheese with half of the parmesan cheese and sprinkle on top.
Bake the pizza for 8 to 12 minutes or until the top is golden, the cheese has melted, and the crust is crispy.
Remove from the oven and sprinkle the remaining parmesan cheese on top.
Allow the cheesy leek and mushroom pizza to cool for 1 itsybitsy before slicing and serving.
Serves 6.
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