Best 8 Leek And Turkey Pizza Recipes

LEEK AND TURKEY PIZZA

Steps:

• In a large nonstick skillet, cook the leeks in oil over medium heat for 4-5 minutes or until lightly browned, stirring occasionally. Remove and set aside. Crumble sausage into the same skillet. Cook over medium heat until no longer pink; drain., Place the crust on an ungreased baking sheet or 12-in. pizza pan. Spread with pizza sauce; top with leeks, sausage, onion and cheese. Bake at 450° for 10 minutes or until cheese just begins to brown.

POTATO-LEEK PIZZA

Steps:

• Preheat the oven to 475 degrees F. Drizzle a baking sheet with olive oil.
• In a skillet, fry the bacon over medium heat until cooked but not crisp; remove and set aside. Pour off most of the grease but do not clean the skillet. Return the skillet to the stove and turn the heat to medium low. Add the leeks and saute until soft, about 3 minutes.
• Pull or roll the bread dough into a rectangle and place on the oiled baking sheet. Drizzle the dough with olive oil. Arrange the potatoes in a single layer all over the crust, slightly overlapping the edges. Sprinkle the potatoes lightly with salt, then lay the mozzarella slices in a single layer on top of the potatoes. Arrange the leeks on top of the cheese. Sprinkle the fried bacon pieces over the top, followed by a generous addition of crumbled goat cheese, grated Parmesan and freshly ground black pepper.
• Bake until the edges of the crust are golden brown and the cheese is melted and bubbly, 11 to 13 minutes. Cut into squares and serve immediately.

LEEK PROSCIUTTO PIZZA

Steps:

• Preheat oven to 425°. Place crust on an ungreased 12-in. pizza pan. In a large skillet, heat oil over medium-high heat. Add leeks and onion; cook and stir 7-9 minutes or until lightly browned. Add garlic; cook and stir 1 minute longer. , Spread crust with tomatoes; top with leek mixture, prosciutto and cheese. Bake 12-15 minutes or until edges are lightly browned.

LEEK AND TURKEY PIZZA

Steps:

• In a large nonstick skillet, cook the leeks in oil over medium heat for 4-5 minutes or until lightly browned, stirring occasionally. Remove and set aside. Crumble sausage into the same skillet. Cook over medium heat until no longer pink; drain.
• Place the crust on an ungreased baking sheet or 12-in. pizza pan. Spread with pizza sauce; top with leeks, sausage, onion and cheese. Bake at 450 degrees F for 10 minutes or until cheese just begins to brown.

LEEK AND TURKEY PIZZA

Steps:

• In a large nonstick skillet, cook the leeks in oil over medium heat for 4-5 minutes or until lightly browned, stirring occasionally. Remove and set aside. Crumble sausage into the same skillet. Cook over medium heat until no longer pink; drain.
• Place the crust on an ungreased baking sheet or 12-in. pizza pan. Spread with pizza sauce; top with leeks, sausage, onion and cheese. Bake at 450 degrees F for 10 minutes or until cheese just begins to brown.

PAT LENZ'S LEEK AND GOAT CHEESE PIZZAS

Steps:

• Heat butter and oil in a skillet. Add leeks and onions and saute over low heat, covered, until the vegetables are very tender but not brown. Stir them from time to time as they cook.
• Crumble saffron into skillet, add salt and mix. Cover and continue to cook 10 more minutes, stirring a few times.
• Preheat oven to 425 degrees. Dust a large baking sheet with cornmeal.
• Divide dough into four equal portions. Shape each into a circle about 6 inches in diameter with a rim of about 1/2 inch and place on baking sheet. Spread each circle of dough with the saffron-flavored leek mixture.
• Sprinkle crumbled goat cheese evenly over each pizza, then arrange strips of sun-dried tomatoes like spokes of a wheel over the cheese. If using olives, sprinkle the pieces in a circular pattern on each pizza.
• Bake on the bottom level of the oven until lightly browned and the cheese has melted, about 20 minutes. Serve at once.

MUSHROOM-LEEK PIZZA

Steps:

• Set oven to 425 degrees. Heat 2 tablespoons olive oil in a pan over medium heat. Add leek and garlic and cook until tender, about 4 minutes. Increase heat to medium-high, add mushrooms, and cook about 2 minutes more. Season with salt. Place pitas on a parchment-lined baking sheet. Spread each with 2 tablespoons ricotta, drizzle with olive oil, and top with vegetables. Bake until the pita is golden and cheese begins to melt, 6 to 8 minutes. Season with red-pepper flakes.

TURKEY AND SWEET LEEK PIE

Steps:

• Preheat your oven to 190°C/375°F/gas 5. Put your bacon in a large pan on a medium heat and add your thyme leaves. Add a lug of olive oil and the butter and let it all fry off a few minutes. Add all of your prepped leeks and fry them off for about 3 minutes so they are well-coated in the butter. Add a pinch of salt and pepper then pop the lid on top, turn the heat down to medium and let them cook away gently for 30 minutes, stirring every 5 to 10 minutes to make sure they dont catch. Theres going to be enough moisture in the leeks to keep them happy in the pan so they should be soft and melt in your mouth once theyre done.
• When your leeks are ready, add the turkey meat to them and stir. If youve got a bit of stuffing mixed in there you can put that in too. Add the flour, mix it in well then pour in your stock and stir again. Add the creme frache then turn the heat up and bring everything back up to the boil. Have a taste and add a bit more salt and pepper if it needs it then turn the heat off. Pour the mixture through a sieve over another large empty pan and let the wonderful gravy from the mixture drip into the pan while you roll out your pastry.
• Get a deep baking dish roughly 22 x 30cm. Dust a clean surface and a rolling pin with a bit of flour and roll your pastry out so its about double the size of your dish. Crumble the chestnuts over one half of the pastry then tear a few of the sage leaves over the chestnuts. Fold the other half of pastry on top then roll it out carefully and evenly so you have a rectangle big enough to cover your baking tray. Dont worry if a few bits stick out here and there.
• Spoon that thick leek mixture from your sieve into the pie dish and spread it out evenly. Lay your pastry on top, tuck the ends under then gently score the pastry diagonally with your knife. Add a pinch of salt to your beaten egg then paint this egg wash over the top of your pastry. Pop your pie in the oven for about 35 to 40 minutes or until the pastry is puffed up and golden brown. When the pie is ready, re-heat the lovely gravy and serve with your pie, along with some peas tossed in butter, lemon, salt and pepper and everyones happy!