Tasty Florentine Leek Pizza

The Leek Florentine Pizza puts a fresh spin on traditional Italian pizza, combining buttery leeks with fresh spinach and gooey mozzarella on a base kissed with garlic and olive oil. This tasty dish will win over food lovers at family dinners or casual get-togethers. The mix of mild, earthy leeks and bright spinach creates a balance of gentle flavors that turns this pizza into a light but filling meal.

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Key Ingredients

• One pizza dough (store-bought or homemade): forms the crispy foundation for your tasty toppings.
• Two thinly sliced leeks: giving a sweet, earthy taste that makes a wonderful switch from traditional onions.
• Two minced garlic cloves: to flavor the base and wake up your taste buds with their strong aroma.
• One and a half cups chopped fresh spinach: adding color, freshness and plenty of good nutrients.
• One and a half cups shredded mozzarella: that will melt beautifully, creating that stretchy texture we all love.
• Half cup of ricotta: for adding creamy spots that contrast with the other textures.
• Salt, pepper and red pepper flakes: to season how you like and add some heat if you want it.

Cooking Magic

Getting toppings ready:

Warm up olive oil in a pan over medium heat. Toss in your sliced leeks and garlic, then let them sweat for about 5 minutes until they turn see-through and release their gentle scents. Make sure to stir now and then so they don't brown and get bitter.

Wilting the spinach:

Add your chopped fresh spinach to the pan with the leeks. Gently mix everything and watch as the spinach slowly wilts, shrinking down while letting out its water. This only takes 2-3 minutes - just enough time for it to soften while keeping its nice green color.

Putting it all together:

Heat your oven to 475°F for the best baking results. Roll out your pizza dough on a lightly floured surface until it's as thick or thin as you want. Spread the leek-spinach mix evenly across the surface, leaving a small edge for the crust. Then drop small spoonfuls of ricotta randomly on top and finish by sprinkling lots of shredded mozzarella over everything.

Golden baking:

Pop your creation in the oven for 12-15 minutes, keeping an eye on it. The pizza's done when the crust turns golden at the edges and the cheese has completely melted, forming little golden bubbles on top. This high heat makes sure you get a crust that's crunchy outside and soft inside.

Final touch:

Take the pizza out and let it rest for a minute. If you like a bit of kick, sprinkle some red pepper flakes on top for a mild heat that works against the sweetness of the veggies. Cut into big slices and serve right away to enjoy all the textures and flavors at their best.

Cleaning leeks needs special care since they often hide sand between their layers. I cut them in half lengthwise and rinse them under running water, spreading the leaves apart to get rid of any dirt. This small extra step makes a big difference in how your final dish turns out.

Tasty Twists

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You can switch up this dish by adding sautéed mushrooms for extra earthiness. Go with classic button mushrooms or try something bolder like shiitakes for stronger flavor and more interesting texture when you bite in.

For a Mediterranean twist, top your pizza with oil-packed sun-dried tomatoes and a few pitted black olives. These ingredients will add tangy and salty notes that work really well against the mild leeks and creamy cheeses.

Cheese lovers can mix things up by swapping the ricotta for fresh goat cheese or crumbled feta for a stronger, slightly tangy flavor that pairs wonderfully with the green veggies.

Smart Storage

Leftover pizza keeps well in the fridge in an airtight container for two to three days. To keep it tasting great, don't use the microwave as it'll make the crust soggy. Instead, warm slices for a few minutes in a 350°F oven to get that crispy crust back.

Want to make this ahead? You can put all the toppings on the dough and freeze it flat on a tray. Once it's frozen solid, wrap it carefully in plastic wrap then aluminum foil to prevent freezer burn. When you're ready to cook, no need to thaw - just put it straight in a 475°F oven for 18-20 minutes.

You can make the leek and spinach topping up to two days ahead and keep it in the fridge. This cuts down prep time on cooking day and lets you enjoy freshly baked pizza even on busy weeknights.

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Pro Tips

Heat your oven at the highest setting for at least 30 minutes with a pizza stone inside to get a perfectly crispy crust like the ones from professional pizzerias.

Only use the white and light green parts of the leeks, as the dark green section is too tough for this delicate dish.

Make sure to drain the spinach well after cooking it down so extra water doesn't make your pizza dough soggy.

Frequently Asked Questions

→ Can I prep the toppings ahead?

Sure, you can cook the leek-spinach mix the day before and stash it in the fridge until you're ready to assemble the pizza.

→ What's the best pizza dough for this?

A classic thin crust works great, but whole-grain dough adds extra fiber if you prefer.

→ Can I swap out the ricotta?

You can switch it with fresh goat cheese or crumbled feta for a different flavor twist.

→ How do I keep my pizza from getting soggy?

Make sure to cook out the moisture from the spinach and drain the leeks well before putting them on the dough.

→ Does this pizza freeze well?

You can freeze it after baking, but for the best flavor and texture, enjoy it fresh.