Leek, Mustard Greens, and Corn Pizza

I could probably eat homemade pizza every night. It might sound sort of intimidating to make, but it seriously could not be easier! Especially if you buy pre-made dough at the supermarket, or at your local pizza place for a buck or two, which is what I love to do because it’s super fresh.

1 ball of pizza dough
1 large leek
2 ears of corn, cut off the cob
3 cups mustard greens, cut into 1/2 inch ribbons
1 garlic clove, minced
1 small can of tomato sauce
3 ounces St. Andre cheese
All-purpose flour
Olive oil
Salt and pepper

Start by preheating the oven to 425 degrees. To trim the leeks, cut it where the light part meets the dark part, then toss the dark stuff. Cut them lengthwise then run the leeks under the water to remove any dirt. They can be pretty dirty sometimes so really make sure to rinse them well. Cut them crosswise in 1/4 inch slices. Next, remove the stems of the mustard greens and layer the leaves on top one another, roll them up together then slice 1/2 inch ribbons. Lastly, cut the corn off the cob.

Add some olive oil to a pan and saute the garlic for a minute. Add the leeks and cook for about 7 minutes until slightly browned. Next add the mustard greens and cook about 4 minutes until wilted, then toss in the corn, salt and pepper to taste, and cook everything together for another 10 minutes. While that is cooking, roll out your pizza dough. Make sure to flour the surface and rolling pin, and continue to sprinkle the dough with flour as you go. Place on a baking sheet lined with parchment paper.

Add the toppings to the dough starting with the tomato sauce, then the leek mixture, and lastly the cheese. Bake for 25 minutes until everything is golden! Let cool for a few minutes before cutting.

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