Mushroom, Leek and Tarragon Pasta - Gordon Ramsay
Leek, Mushroom and Pesto Pizza
Swapping your usual pizza stone for a cast-iron pan allows the dough to rise more, creating a delicious deep-dish-style pie. As for toppings, substitute whatever you have on hand: slices of raw red onion instead of leek or red pepper instead of mushrooms.
- Heat oven to 425°F. In a large bowl, toss the mushrooms, leek, oil, 1/4 tsp salt and 1/8 tsp pepper.
- Shape the pizza dough into a 12-in. round and place in the bottom and slightly up the sides of a large (10- to 12-in.) cast-iron skillet.
- Spread the pesto over the dough, leaving a 1/4-in. border. Top with the vegetables and sprinkle with the goat cheese. Bake until golden brown, 20 to 25 minutes.
Video: Cheesy Leek and Kale Pizza
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