Whole-Wheat Pizza with Melted Leeks and Artichokes

Sweet, tender leeks, buttery artichoke hearts and bloomy-rind cheese sing of the fresh flavors of spring. Serve with baby greens sprinkled with lemon juice, extra-virgin olive oil and a pinch of flaky sea salt. If you don’t have a stand mixer, you can also make the dough in a food processor fitted with the plastic dough blade. Or, for a quicker meal, substitute 1 lb. (500 g) fresh pizza dough purchased from the market.

 

Whole-Wheat Pizza with Melted Leeks and Artichokes

 

For the pizza dough:

1 cup (5 oz./155 g) all-purpose flour, plus more for rolling

1 cup (5 oz./155 g) whole-wheat flour

2 1/4 tsp. (1 package) active dry yeast

1 tsp. sugar

1/2 tsp. sea salt

1 cup (8 fl. oz./250 ml) warm water (120°F/52°­C)

2 Tbs. extra-virgin olive oil, plus more for brushing

Cornmeal for dusting

 

1 Tbs. unsalted butter

3 leeks, white and light green portions, thinly sliced (about 3 cups/9 oz./280 g)

1 Tbs. chopped fresh thyme

2 Tbs. dry white wine

1 cup (6 oz./185 g) frozen artichoke hearts, thawed and drained

Sea salt and freshly ground pepper

1/2 lb. (250 g) bloomy-rind sheep or goat milk cheese (such as Brebiou), rind discarded

 

To make the dough, in a stand mixer fitted with the dough hook, combine the 1 cup all-purpose flour with the whole-wheat flour, yeast, sugar and salt. Add the water and 2 Tbs. olive oil and stir until blended. Mix on medium speed until the dough is smooth and elastic, 4 to 8 minutes. Cover and let the dough rest for 10 to 30 minutes.

 

While the dough rests, preheat an oven to 425°F (220°C).

 

Sprinkle a rimmed baking sheet with cornmeal. On a lightly floured work surface, roll the dough into an 8-by-12-inch (20-by-30-cm) rectangle or rough oval. Transfer the dough to the baking sheet, brush with olive oil and bake until pale-golden and dry to the touch, 10 minutes.

 

In a large sauté pan over medium-low heat, melt the butter. Add the leeks and thyme and sauté until the leeks have melted into a soft mass without browning, about 8 minutes. Add the wine and cook until
evaporated, 2 minutes. Add the artichokes and heat through, 2 minutes. Season with salt and pepper.

 

Spread the leek mixture over the prebaked crust. Distribute dabs of the cheese on top of the pizza and bake until the crust is golden-brown and the cheese is bubbling, 12 to 15 minutes. Cut into squares and serve immediately. Serves 4.

 

Recipe adapted from Williams-Sonoma Weeknight Vegetarian, by Ivy Manning