This past week, my local coop offered leeks in their produce basket. I love trying new things and while I had tried leeks before, I really wanted a new recipe. Lately, I’ve had a pizza craving. I’m gluten free and try to avoid dairy too, so my pizza experience has been very different than the average person I guess. Lately, I have really been playing around with homemade pizza and decided to try out a leek topping.
I’m also a big fan of rotisserie chicken and happened to have some of that leftover too so, that had to go on the pizza as well. I tried leeks a few years ago with my sister’s recipe for Quiche Lorraine (it’s AMAZING) but today, I decided to try out the homemade pizza.
First of all, here’s a link to 3 Ways to Cut Leeks which will help you get started. A lot of people compare the taste to onions but I think they taste better than that which is why they taste so great on pizza. My version of the pizza is gluten free and dairy free, feel free to change that to any regular pizza crust or mozzarella cheese topping. I also skipped the sauce because it just doesn’t need it, you can add that too if you’d like.
- 1 Pizza Crust (or Gluten Free Crust)
- 2 Leeks Chopped
- 1 Cup Mozzarella Cheese (or Daiya Cheese)
- 1 Cup Shredded Rotisserie Chicken
- 1 TBS Olive Oil
First, prepare your crust and preheat the oven according to the directions. Then, wash and chop the leeks. Add a little bit of olive oil to a skillet and saute the leeks until soft. During this process, since I don't use sauce, I sprinkle some of the Daiya cheese onto the pizza crust so that it melts and holds the other ingredients in place, then simply top with rotisserie chicken and your leeks once sauted. You can cover it again in more Daiya cheese too if you'd like.
Cook according to the directions on your pizza crust package. This one in particular (pictured) cooks at 400 degrees for 13 minutes.
I'm telling you, it's delicious.