Asparagus Caramalized Leeks Pizza with Parmesan & Ricotta
April 12, 2024 by Kimberly
Elevate your pizza night with this Asparagus Caramelized Leeks Pizza – it’s a gourmet twist that’s simply irresistible.
3 HOURS
INTERMEDIATE
VEGETARIAN
INT.
855 PER PIZZA
FRESH
CRISPY
DINNER PARTY
DINNER
SPRING
SUMMER
ABOUT THE RECIPE
Ready to transform your pizza night? This Asparagus Caramelized Leeks Pizza with Parmesan & Ricotta is a game-changer! It combines the earthy sweetness of caramelized leeks with the fresh, green crunch of asparagus, all beautifully balanced with the richness of Ricotta and Parmesan. Perfect for those who love adding a sophisticated twist to their homemade pizzas, this recipe is sure to impress your taste buds and guests alike.
How to serve:
This pizza shines brightest when served fresh out of the oven. Slice it up for a cozy family dinner, or cut it into smaller pieces for a classy appetizer at your next gathering. Pair it with a crisp white wine or a light beer to complement its gourmet toppings. Don’t forget to garnish with some fresh micro greens or arugula for that extra pop of flavor and color!
How to store:
Leftover pizza can be stored in the refrigerator for up to three days. Reheat in a preheated oven at 375°F for about 10 minutes or until heated through. This method helps maintain the crust’s crispiness and the toppings‘ flavor.
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INGREDIENTS
FOR 4 PIZZAS
PIZZA DOUGH
- 600g flour type 00 (1.3 lbs)
- 400ml lukewarm water (1 + 2/3 cups)
- 2 tsp salt
- 7g instant dry yeast
BAKED GARLIC
- 1 garlic bulb
- 1/4 tsp chili flakes
- 1/4 tsp salt
- 3 tbsp olive oil
CARAMALIZED LEEKS
- 1 leek
- 2 tsp butter
- pinch of salt
BAKED TOPPINGS
- 500g green asparagus (1.1 lbs)
- 80g parmesan (3 oz)
- 2 tsp fresh thyme
OTHER TOPPINGS
- 100g ricotta cheese (3.5 oz)
- cress
- black pepper
- pine nuts
- fresh lemon juice
- olive oil
ACTIVE: 20 min
PASSIVE: 60 min
PREPARATIONS
Recommended Equipment
- sharp knife
- cutting board
- peeler
- cheese grater
- big bowl
- oven-safe dish with a lid (or aluminum foil)
- small pan
- oven
- cling film
- To prepare the dough: mix 600g (1.3 lbs) of flour, 2 tsp of salt, and 7g of dry yeast in a big bowl. Then, make a well in the center of the flour mixture and pour in 400ml (1 + 2/3 cups) of lukewarm water. Now, for about 5-10 minutes, knead everything with your hands into a sticky dough until it all comes together. Stretch some cling film over the bowl and let the dough rest for 10 minutes. After the 10 minutes, remove the cling film and, one by one, from all four directions, grab the dough, lift and fold into the center. Wet your hand with lukewarm water for each side – this keeps the dough from sticking and makes it easier to pull. Cover the bowl again with the cling film, let the dough rest for another 10 minutes, and then give it another round of lifting and folding from the cardinal directions. Cover the bowl again with cling film stretched tight and let it rise for 1 hour at 20°-23°C (68°-73°F) room temperature. After this hour, remove the cling film for the last time, pull and fold the dough into the center from each direction again. Stretch the cling film over the bowl once more and let it rest for a final hour.
- In the meantime, wash the asparagus, dry it, snap off the woody end, and shave thin slices below the head with a peeler. Set the shavings and asparagus heads aside.
- Wash the leek and cut it into about 1.5 cm (1/2″) thick slices. Make sure the rings stay together. Set aside.
- Grate the Parmesan into coarse pieces.
- Wash and finely chop the thyme.
- Halve the lemon.
ACTIVE: 40 min
PASSIVE: 60 min
COOKING
1. After the prep work, while the dough is rising, you can get started on making the baked garlic, toasted pine nuts, and caramelized leeks.
2. For the garlic, cut off about 1 cm (1/2″) from the top of the bulb to expose the individual cloves. Place the bulb in an oven-safe dish. Drizzle with 3 tablespoons of olive oil, then sprinkle with 1/4 teaspoon of chili flakes and 1/4 teaspoon of salt. Cover with a lid and bake at 250°C (482°F) for about 45 minutes.
3. Heat a small frying pan over medium heat. Toast the pine nuts without adding any fat until they are golden brown, which should take a few minutes. Transfer the pine nuts to a small bowl and set aside. Wipe out the pan and place it back on the stove.
4. To caramelize the leeks, heat the small frying pan over low to medium heat and add 2 teaspoons of butter. Once melted, lay the leek rings in the pan and cook for 10-15 minutes until the bottom is golden brown and the leeks are soft. Then carefully flip each piece over, making sure the leek rings stay intact and don’t fall apart. Cook for another 5 minutes on the other side. Set the pan with the leeks aside.
5. Carefully remove the garlic from the oven and let it cool. Once it’s cool enough to handle, squeeze each clove out of its skin into the oil in the dish in which the bulb was baked. Mash the cloves well into the oil to create a garlic paste. Set aside. Now preheat the oven to 230°C (446°F) with fan.
6. Prepare a piece of parchment paper and lightly dust it with flour. Once the dough has risen, divide it into 4 equal pieces. Take one piece and place it on the floured parchment paper. Also, dust the top of the dough with a bit of flour. Gently press the dough outwards with your fingers until it can’t stretch any further, which you’ll notice when it starts to spring back quickly. The dough should be about 1.5 (1/2″) cm thick.
7. Next, spread some olive oil over the dough, followed by grated Parmesan, a bit of the garlic oil paste, then shaved asparagus slices and a few asparagus heads, and finally the leek rings. Sprinkle a little thyme over everything and bake for 20 minutes.
8. Get the pizza out of the oven and top with dollops of ricotta cheese, toasted pine nuts, microgreens, freshly ground pepper, freshly squeezed lemon juice, and optional a little more olive oil. Cut the pizza into pieces and serve.
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