Ingredients
- 4 leeks
- A cup or two of a quality olive oil
- Salt, sugar, and pepper
- Sage leaves (deep fry these next time you have oil on the go. Drain, cool, and store in an airtight container in the pantry for up to a week.
- Pizza bases of your choosing
Romanesque leek pizzas
Method
- Hint: Note the use of salt AND sugar in preparing the leeks - if you don’t already do so get accustomed to using sugar in your savoury stovetop cooking
- Very often food which appears to need more salt (and is at real risk of becoming over seasoned) actually wants a pinch of sugar to bring out another dimension, often in concert with an adjustment to the acidity
- Your food will sing and your arteries will love you! Wash out your leeks to remove any grit
- Cut into rings 3-4mm wide
- Heat oil gently and add leeks
- Sweat on the lowest possible heat for as long as is practical – ideally 90mins or more
- Stir very occasionally
- Prepare your pizza bases, and preheat your tray or stone with your oven at max temp
- Top your bases with the confit leeks, and add a twist of pepper
- Transfer to your preheated tray / stone and bake until base is crispy at edges – raw handmade bases will take longer than ready-to-go options
- Remove from oven, scatter over a few sage leaves, cut and share
- By all means crumble a little of your favourite cheese on top if you have some at hand
- Notes: Try this confit method with onions and rosemary, or long thin strips of eggplant with oregano, or whole cherry tomatoes and basil
- Taking a little time and attention with the preparation of a simple, singular topping can bring surprisingly great results
- Use the best olive oil you can afford, and keep the confit temp as low as possible to maintain all its wonderful aromatics
Comments
It’s my understanding that Rome may well hold claim to the original pizza, and what’s more it had no cheese and no sauce! Rather it was topped with sliced onion slow cooked in oil, and herbs. By all means aim for the ceiling and make your own pizza dough, as I often do with my brother (he’s in charge and makes very fine Italian food) over a glass of wine.
Thanks to Ettrick Gardens for providing the leeks used in the demonstration at the market
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