I am still a New Yorker at heart, so I think it might be a rule that I have to call this recipe a “flatbread” and not a pizza. Either way, I can also call it delectable. Remember a few weeks ago when I said I was cooking up an idea for leeks and corn? Well this is the result…and I will definitely be making it again!
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| Leek, corn, collard mixture |
Ingredients
2 Tablespoons olive oil, divided
2 leeks, cut in half lengthwise and thinly sliced
1/2 a bunch of greens (kale, collards, Swiss chard, spinach), thinly sliced
2 cups corn, preferably fresh
Salt and pepper to taste
Pizza dough
1 Tablespoon whole wheat flour (for stretching dough)
4 ounces goat cheese, softened
Sliced tomato (optional)
Corn meal (for pizza stone)
Directions
1. Allow pizza dough to come to room temperature-ish to be able to easily stretch it. Allow goat cheese to soften so that it can be easily spread.
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| Flatbread! |
2. In a large pan, heat 1 Tablespoon olive oil over medium heat. Add leeks and cook for 4-5 minutes until softened, stirring occasionally Add additional Tablespoon olive oil and stir in greens and corn. Cook for additional 4-5 minutes until greens are softened, stirring occasionally. Season with salt and pepper to taste. Remove from heat and set aside.
3. Preheat oven to 450 degrees F.
4. Sprinkle some flour on a clean surface and use more as needed to stretch the pizza dough to its desired size, thickness, and shape. Transfer dough to a pizza stone or baking tray that has been sprinkled with cornmeal to prevent it from sticking.
5. Spread a thin layer of goat cheese on the pizza dough, then top with sliced tomatoes and the corn, leek, and greens mixture. Bake in oven for 20-25 minutes. Remove from oven and allow to cool a few minutes before serving. Enjoy!
Kara Cooks and Eats 