June '20 - Potato and Leek Pizza with Sorrel Pesto
Ingredients:
1 large garlic clove
1/3-1/2 cup rough chopped almonds (toasted)
1/2 cup extra virgin olive oil
2 cups sorrel leaves
1 medium to large leek (cut lengthwise soak in water to clean, then cut into 1/4” half moons)
1 - 2 potatoes of your choice (I used russets) thin slice on a mandoline & soak in salted water for ~20mins
pizza crust of your choice (I used a pre-made)
1/4 cup shaved or grated Pecorino cheese
1 cup whole milk ricotta cheese
1/2 - 1 lemon (juice & zest)
kosher salt & freshly ground black pepper to taste
Method For the Sorrel Pesto:
In a small food processor combine the garlic, toasted almonds, 1/3 cup EVOO, salt & pepper. Pulse mixture until well combine and mostly smooth.
Now add your sorrel leaves & the juice from 1/2 lemon and pulse again.
If your mixture is too thick you can add a bit of water. You don’t want to add to much more olive oil as we aren’t going for a traditional pesto base that will make your pizza too greasy.
Lastly stir in the zest of 1/2 lemon and give it a taste you may want to add a bit more salt, pepper or lemon to your liking. Set the pesto aside in the fridge until we are ready to assemble the pie.
Ultra Thin Crust from “Golden Home” found at Sprouts in La Mesa
Method For the Pizza & Toppings:
Pre-heat your oven to 425 F with a rack in the middle unless your pizza crust instructions specify otherwise
Heat some Olive oil in a large frying pan (I used a cast iron) Once hot add cut leeks, season with s&p, and cook until soft and a bit caramelized. Then set them aside.
Add a bit more olive oil to that hot pan now and in small batches brown & crisp those potato slices you have been soaking (pat dry before dropping into the hot oil). Be sure to season each batch with some s&p. Once a batch is cooked to your liking, place them on a paper towel to blot away excess oil then move to a cooling rack so they stay crispy.
Once all your potatoes are cooked we are ready to assemble & bake the pizza.
Take the crust you have chosen & sprinkle liberally with the pecorino cheese (leave ~1/2” border so doesn’t melt over the edges), then add the cooked leeks, dollops of ricotta, and the cooked potatoes.
* I actually added my pesto to the pizza at the same time as the above step and it was great. HOWEVER, I think next time I will wait to add the pesto until everything else is baked and out of the oven. That way the pesto will stay bright green, cold, and be an even bigger pop of freshness.*
Bake the pizza on the middle rack following the instructions provided for the pizza crust you have selected.
Best when enjoyed right away after coming out of the oven:)