Welsh soldiers uphold the tradition of eating a raw leek each year in memory of St. David. In England there is a giant leek-growing contest! This is the world's largest so far: Says the grower John Soulsby: "It’s an absolutely huge leek – it measures 23½ inches around. It didn’t even get fed – it grew on its own steam.” It weighed 181b. 5oz. This is a recipe I'm using for the leek and potato pizza - I use the foccacia dough recipe from Rebar Cookbook for the pizza dough (it makes 2 pizzas):
Potato and Leek Pizza
Sounds unusual? It is but your family and guests will be amazed at how terrific it tastes. It freezes well after cooking so double the recipe.
- 3 tbsp (50 mL) olive oil
- 5 cloves garlic, thinly sliced
- 2 cups (500 mL) sliced mushrooms
- 1 cup (250 mL) sliced leeks (white and pale green part only)
- 2 tsp (10 mL) dried rosemaryor 1 Tbs fresh
- 3/4 tsp (4 mL) salt
- 1/2 tsp (2 mL) pepper
- 4 medium potatoes, scrubbed and thinly sliced (about 3 cups/750 mL)
- 1 lb (500 g) prepared pizza dough or unbaked pizza shell
- 2 tbsp (25 mL) grated Parmesan cheese
- 1/2 cup (125 mL) each shredded Cheddar and Mozzarella cheese
In large pan, heat oil over medium-low heat; cook garlic, mushrooms, leeks, rosemary, salt and pepper, stirring, for 6 to 8 minutes or until mushrooms have released their liquid and leeks are tender. Toss potatoes in leek mixture to coat.
Press dough onto 12-inch (30 cm) pizza pan; sprinkle with Parmesan.
Top with potato slices with mushrooms and leeks in overlapping concentric circles. Sprinkle with Cheddar and Mozzarella. Bake in 450° F (230° C) oven for 20 to 30 minutes or until crust is crisp and potatoes are tender.
Leftovers for lunch tomorrow, too :-)
LEEKS: BEFORE AND AFTER