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.