Pancetta, Leek, and Gruyére Pizza

Name: Pancetta, Leek, and Gruyére Pizza
Yield: Makes 1 11- by 17-inch or 2 9-inch pizzas
Cuisine: Italy
Ingredients: Salt and freshly ground pepper; 6 ounces pancetta, cut into julienne; ½ pound grated Gruyere cheese, or a combination of half mozzarella and half Gruyére cheeses; 2 to 3 tablespoons grated Parmesan cheese; Virgin olive oil; Grated nutmeg; Basic Pizza Dough; 2 tablespoons unsalted butter; 3 cups chopped leeks, white and green parts, well washed and drained

Preparation info

Makes
1
11- by 17 inch

Difficulty
Medium

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

About

A northern Italian pizza with French overtones. This should not come as a big surprise as Piemonte was once ruled by France. Gruyère, a Swiss cheese, is as popular in Italy as it is in France.

Ingredients

Basic Pizza Dough
2 tablespoons unsalted butter
3 cups chopped leeks

Europe
Italy
Main course
Mediterranean

Method

Procedure

Make the pizza dough. Preheat the oven to 475 degrees.

Melt the butter in a heavy skillet. Add the leeks and cook, stirring occasionally, until tender, about 10 minutes. Drain and season to taste with salt, pepper, and a little grated nutmeg.

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