Ingredients:

  • 1 lb (450g) quality store-bought pizza dough
  • 2 large leeks (white and light green parts only)
  • 2 Tbsp unsalted butter
  • 3 cloves garlic, minced finely
  • 1/4 cup heavy cream
  • 1/4 cup freshly grated Parmesan cheese
  • 6 oz fresh mozzarella, low moisture, patted dry and torn
  • 4 oz smoked provolone cheese, shredded or thinly sliced
  • 2 Tbsp extra virgin olive oil, plus extra for drizzling
  • Salt, to taste
  • Black pepper, to taste
  • 1 tsp fresh thyme leaves

Instructions:

  1. Melt butter in a large skillet over medium-low heat. Add sliced leeks and cook slowly, stirring occasionally, for 15–20 minutes until deeply softened and lightly golden (caramelized). Season lightly with salt and pepper. Set aside.
  2. Place your pizza stone or steel in the oven and preheat to the highest setting (500°F/260°C or higher) for at least 45 minutes.
  3. In a small bowl, whisk together the heavy cream, minced garlic, and grated Parmesan cheese. Season lightly. This forms the light white sauce base.
  4. Gently stretch or roll one portion of the room-temperature dough into a 12-inch round on a lightly floured surface or semolina-dusted peel.
  5. Brush the dough lightly with 1 Tbsp of olive oil. Spread half of the white sauce evenly over the dough, leaving a 1-inch border.
  6. Distribute half of the caramelized leeks over the sauce. Top evenly with half of the smoked provolone, followed by half of the fresh mozzarella pieces.
  7. Carefully slide the assembled pizza onto the preheated stone/steel. Bake for 12–15 minutes, rotating halfway through, until the crust is puffed and golden brown, and the cheese is bubbly.
  8. Remove the pizza. Drizzle lightly with remaining olive oil, sprinkle with fresh thyme, slice immediately, and repeat assembly steps 4 through 7 for the second pizza.