Back in my college days, one of my friends introduced me to her own pizza recipe. It included leeks, red pepper, feta cheese, and dried basil. I found it to be quite delicious and made it a few times throughout the years. However, it’s been quite a while since I’ve made this pizza.
A few weeks ago, my husband and I were doing our weekend errands, which included a trip to the farm stand. We had decided we would plan that evening’s menu based on what was available. Traveling the aisles, we found fresh leeks. For whatever reason, my friend’s pizza recipe sprung to mind.
While my friend’s recipe is quite delicious, both of us wanted to add our own spin to it. Instead of dried basil, we would use fresh basil from our herb garden. We would use red pepper, but to add another layer of depth and heartiness, we purchased some chicken sausage. Instead of feta cheese, we found a beautiful log of locally made goat cheese.
Both of us enjoy a crispy, thin crust pizza, so it was the natural choice for our crust. We made homemade whole wheat dough, though you could use whatever base you prefer: homemade, store bought, thick, or thin crust- any would work.
Eaten with a glass of Jewell Towne Maréchal Foch while watching It’s a Wonderful Life, you couldn’t ask for a better meal or way to spend an afternoon.
- pizza crust
- 1 leek, thinly sliced
- 1 red pepper, chopped
- handful basil, chopped
- 2 chicken sausage links, diced
- 4 oz. goat cheese
- Preheat oven to 475. If you’re using a pizza stone, allow it to heat for at least 15 minutes.
- Preheat a large frying pan over medium heat and lightly coat bottom with olive oil. Place leeks in pan, and sauté for 5 minutes.
- Add pepper, and cook for another 2 minutes. Add basil and sausage, and allow them to heat through. Transfer toppings from pan to pizza dough.
- Sprinkle with goat cheese. Bake for 10-15 minutes, or until cheese is melted and crust is golden brown.