Potato & Leek Pizza with Prosciutto di Parma Gravy
Author: 
Recipe type: Pizza
 
Ingredients
  • For the Leek and Potato:
  • 2 tablespoons extra-virgin olive oil
  • 5-6 fingerling potatoes
  • 3 leeks
  • ½ cup ricotta cheese
  • 2 cups shredded white cheddar cheese
  • 3 tablespoons chopped chives
Instructions
  1. Cut the fingerling potato ends off and then cut in halves or thirds to get rounds that are a ½-inch thick.
  2. With a Parisian scoop, scoop out the flesh from the inside of each fingerling part, leaving what looks like a cup.
  3. Toss the rounds in the oil and roast at 400 F until tender and parts are golden.
  4. Take and reserve for pizza.
  5. Slice roots and green parts off of leeks and slice down the center.
  6. Wash out dirt.
  7. Slice thin all along the stalk and sauté in olive oil until cooked and translucent, then cool.
  8. Take half the leeks and add to the ricotta with salt and pepper, to taste.
  9. Stretch out a pizza dough and add the leeks first and then the cheddar and cook at 550 F until the dough has set and the cheddar has cooked.
  10. Add dollops of the ricotta mixture and then the potato cups all around the pizza.
  11. Heat the prosciutto gravy.
  12. When the pizza is done, use a spoon to fill each cup with the prosciutto gravy.
  13. Then sprinkle with the chives all around the pie and enjoy.
Recipe by Pizza Today at https://staging-pizzatoday.kinsta.cloud/recipes/pizzas/potato-leek-pizza-with-prosciutto-di-parma-gravy