Leek and Pecorino Pizza

i LOVE home made pizza on the grill in the summer time. i just found this recipe and it looks super simple for a home made winter pizza. i’m going to try it this weekend. my husband is out of town so i’ll get a chance to practice before making it for him!

Ingredients:
All-purpose flour, for dusting
1 ½ pounds pizza dough, cut into 8 pieces
¼ cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing
2 large leeks, sliced ¼ inch thick
Salt and freshly ground pepper
¾ pound ground lamb
32 cherry tomatoes, halved
¼ pound truffled pecorino cheese, thinly sliced

Directions:
1. Preheat the oven to 500 degrees F. Heat a pizza stone on the bottom of the oven for 45 minutes. (Alernatively, heat a large inverted baking sheet on the bottom rack of the oven for
5 minutes.)

2. On a lightly floured work surface, roll out each piece of dough to a 7-inch round. Oil 3 large
baking sheets and place the dough rounds on the sheets. Cover with plastic wrap and let rest for 15 minutes.

3. Meanwhile, in a large skillet, heat ¼ cup of the olive oil. Add the sliced leeks, season with salt and pepper and cook over moderate heat, stirring occasionally, until softened, about 8 minutes; transfer the leeks to a plate. Add the remaining 2 tablespoons of olive oil to the skillet. Add the ground lamb, season the meat with salt and pepper and cook, breaking up the meat with a spoon, until no pink remains, about 5 minutes.

4. Generously flour a pizza peel. Place a dough round on the peel and brush with olive oil. Top with some of the leeks, lamb, tomatoes and pecorino cheese. Slide the dough round onto the hot stone or baking sheet and bake for about 4 minutes, until the pizza is bubbling and crisp. Repeat with the remaining ingredients and serve.

recipe and photos from pipandebby.com