Potato, asparagus + leek pizza bianca

Name: Potato, asparagus + leek pizza bianca
Cuisine: British
Ingredients: 40 g/1½ oz butter; 4 leeks, finely sliced into 5mm/¼in rounds; 1 tsp finer flaked sea salt; ½ whole nutmeg; 250 g/9 oz buffalo mozzarella; 2 new potatoes, very finely sliced on a mandolin and stored in cold water; 2 new potatoes, very finely sliced on a mandolin and stored in cold water; 250 g/9 oz bunch of asparagus, thick stalks halved lengthways; 2 rosemary sprigs, leaves picked; 2 rosemary sprigs, leaves picked; Extra virgin olive oil, for drizzling; Flaked sea salt and freshly ground black pepper; Flaked sea salt and freshly ground black pepper

Preparation info

Difficulty
Easy

Appears in

Sea Salt

By The Lea-Wilson Family

Published 2022

About

Ingredients

For the caramelised leeks

40 g/1½ oz butter
4 leeks, finely sliced into 5mm/¼in rounds

Europe
United Kingdom
Wales
Pizza
Vegetarian
Gluten-free

Method

For the caramelised leeks, heat the butter in a large frying pan over a medium heat until melted and sizzling. Add the leeks and salt and cook for 8 minutes, stirring occasionally, until most of the liquid from the leeks has evaporated and they look a brighter shade of green. Reduce the heat to low and cook, stirring occasionally, for 25 minutes, or until the leeks look caramelised in places an