Dark Days: Roasted Leek Confit Pizza

This roasted leek confit was quite fabulous and formed the basis of an impromptu Saturday-night pizza dinner with friends, big and small.  Handily for me, most of the elements of the pizza were also local, making it a perfect spotlight meal for this week’s Dark Days Challenge.  I highly recommend it after a day of sledding and building snowwomen in the yard!


Roasted Leek Confit Pizza



  1. Make and shape the pizza dough.
  2. Preheat the oven as high as it will go (550 degrees F on my oven).  If you have a pizza stone, try to allow at least an hour of preheating.
  3. Prepare the mise en place. Grate or slice the cheeses as necessary. Set out the cheesse, leek confit, herbs & spices, olive oil, and extra flour or cornmeal in preparation for assembling the pizza.
  4. Transfer your pizza shell to a parchment-covered pizza peel, or one liberally sprinkled with cornmeal or flour.  (Par-cooked pizza shells will not need parchment or cornmeal, although I always sprinkle some cornmeal for flavor). Or, if you do not have a pizza stone, transfer to a baking sheet or pizza pan.
  5. Assemble & cook the pizza. Drizzle about 1 tbsp of olive oil on the formed pizza shell, and spread over the surface of the dough with your fingers, the back of a spoon, or a pastry brush.  Sprinkle grated parmesan and dried basil over the shell. Spread leek confit liberally with the back of a spoon, then add mozzarella, more basil and more parmesan.  Slide the pizza off the peel and onto your pizza stone, or transfer the pan to the preheated oven.  Cook for 7 minutes, or until the dough edges have puffed up and browned and the cheese is bubbling and starting to carmelize.  Remove from the oven and allow to cool for 3 – 5 minutes before slicing. 

Yields two, 10- to 12-inch pizzas.


  1. This simple pizza would work nicely with the 12-grain pizza dough.
  2. The mild mozzarella was a nice foil for the delicious leek confit; I think a soft, fresh goat cheese may also be fabulous.


One comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: