Leek, mushroom and pesto pizza

This pesto pizza recipe is a savory, unique kosher addition to your recipes.

By GOURMETKOSHERCOOKING.COM
July 11, 2011 16:19
Pizza at Amore Mio

Amore Mio pizza. (photo credit: Courtesy)

 
X

Dear Reader,
As you can imagine, more people are reading The Jerusalem Post than ever before. Nevertheless, traditional business models are no longer sustainable and high-quality publications, like ours, are being forced to look for new ways to keep going. Unlike many other news organizations, we have not put up a paywall. We want to keep our journalism open and accessible and be able to keep providing you with news and analyses from the frontlines of Israel, the Middle East and the Jewish World.

As one of our loyal readers, we ask you to be our partner.

For $5 a month you will receive access to the following:

  • A user experience almost completely free of ads
  • Access to our Premium Section
  • Content from the award-winning Jerusalem Report and our monthly magazine to learn Hebrew - Ivrit
  • A brand new ePaper featuring the daily newspaper as it appears in print in Israel

Help us grow and continue telling Israel’s story to the world.

Thank you,

Ronit Hasin-Hochman, CEO, Jerusalem Post Group
Yaakov Katz, Editor-in-Chief

UPGRADE YOUR JPOST EXPERIENCE FOR 5$ PER MONTH Show me later Don't show it again

LEEK MUSHROOM AND PESTO PIZZA RECIPE

4 ounces mushrooms, thinly sliced
1 small leek (white and light green parts only), halved crosswise and lengthwise and thinly sliced
1 tablespoon olive oil
Kosher salt and pepper
1 pound pizza dough (homemade or store bought)
2 tablespoons pesto (or store bought, made by Paesano or Meditalia)
2 ounces fresh goat cheese, crumbled (about 1/2 cup)

Be the first to know - Join our Facebook page.



1. Heat oven to 425°. In a large bowl, toss the mushrooms, leeks, oil, 1/4 tsp salt and 1/8 tsp pepper.

2. Shape the pizza dough into a 12-in. round and place in the bottom and slightly up the sides of a large (10- to 12-in.) cast-iron skillet, pizza stone or plate

3. Spread the pesto over the dough, leaving a 1/4-in. border. Top with the vegetables and sprinkle with the goat cheese. Bake until golden brown, 20 to 25 minutes.

Related Content

Cooking class
June 11, 2014
Cooking Class: Lump it, love it

By NERIA BARR