- 1 New York style pizza dough
- 1 leek stalk, thinly sliced
- 1.5 tablespoons olive oil
- 1/4 teaspoon salt
- 1 tablespoon butter
- 2 teaspoon flour
- 4 ounces milk
- 1 cup parmesan cheese, freshly grated
- Make and proof dough as per instructions (3-4 hours). You can make the dough a day or two before if you like; see article on dough retarding.
- Pre-heat oven with baking stone on next to bottom oven rack to 525°F (275°C).
- Cut the top off the leek (where it starts to spread) and slice the bottom portion into thin slices.
- Preheat a medium cast iron skillet over medium low heat.
- Add leeks to skillet and drizzle with olive oil and sprinkle a pinch of salt on the leeks and cover with a lid ajar to allow some moisture to escape. Cook for about 15-20 minutes over low heat. Stir occasionally.
- While the leeks are cooking, heat a small stainless steel skillet over low heat and allow butter to melt. Create a roux by adding the flour, stir and allow to cook until the flour turns a light golden color.
- Remove from heat and allow to cool slightly. Add milk, mix and place back over low heat. Stir until smooth. You have now created a bechamel sauce.
- Grate or shred the Parmesan cheese and to the bechamel sauce. Cook over low heat while stirring continually to prevent burning. Once the cheese is fully integrated and smooth remove from the heat and set aside.
- Form the dough on a lightly floured pizza peel.
- Spread the parmesan cheese sauce across the pizza dough, add cooked leeks evenly over the cheese sauce. Add fresh cracked black peppercorns over the pizza.
- Cook on a preheated baking stone for 4-5 minutes.
In The Making Photos