I have been fighting the onset of fall.
This is highly unusual, fall IS my favorite season after all. But as I have mentioned several times recently, I just am not ready to let summer go. I mean technically we do have a few more days until the fist day of Autumn; but I feel like fall is being forced on me.
From school supplies being quickly swapped for Halloween décor at stores. To sweaters and boots all on display at the mall (despite the fact that we will reach 98 degrees here today). And have you seen the internet and food blogs lately? It is pumpkin, apple (and yes, even Halloween) recipes galore!
Even though I made a promise to myself not to post any fall recipes until, well AFTER the first day of fall, I am sneaking one in.
I couldn’t help but do so after visiting my local farmers’ market this past weekend. I mean if you are looking for a sign of the changing seasons, the farmers’ market is the best place to look. This time of year you will see the summer produce slowly moving out and the fall produce quickly creeping in.
Enter, Leek and Potato Pizza.
Leeks, while available year round, are at their sweet peak in the fall and spring. Leeks are related to both onions and garlic and have a mild, yet sweet onion flavor. They are a great addition to many dishes and can be eaten raw or cooked.
One popular way to enjoy leeks is in Leek and Potato Soup. I decided to take the classic flavors of that soup, and transform them into a earthy fall pizza!
A hearty whole wheat crust topped with a creamy ricotta herb spread, leeks and red potatoes.
1 batch whole wheat pizza dough (prepared)
2/3 cup ricotta cheese
½ teaspoon each salt and black pepper
½ teaspoon dried thyme
½ teaspoon dried rosemary
2 medium red potatoes, thinly sliced
2 small leeks, sliced and cleaned
2/3 cup grated mozzarella cheese
Preheat oven to 425 degrees.
Roll out pizza dough into desired shape and thickness. Place prepared pizza dough on pizza stone, greased pan or parchment lined baking sheet.
In a medium sized bowl, stir together ricotta cheese ¼ teaspoon of the salt, black pepper, thyme and rosemary. Spread ricotta cheese mixture on top of prepared dough.
Top ricotta with potatoes and leeks (reserving some of the leeks for a garnish). Sprinkle veggies with remaining seasonings. Top potatoes and leeks with mozzarella cheese.
Bake in preheated 425 degree oven for 15-20 minutes or until crust is golden brown and cheese is melted.
Serve topped with remaining leeks.