This recipe suggests using a heated pizza stone as its residual heat will crisp the crust's bottom. Once broiling, I suggest opening the oven door periodically both to check on the pizza (and to ensure the broiler doesn't turn off). This filling will top two pizzas.
If you're short on time, you can always buy ready-to-roll pizza dough.
Ready time: 20 minutes
Pizza normally summons a thirst for red wine. But I learned a lesson long ago from the export director of a large Italian pinot grigio producer: Dry Italian white wines pair just as sumptuously. This pizza proves a particularly good match for such whites as pinot grigio, Orvieto, verdicchio or soave. The wines' zesty acidity and herbal overtones resonate with the delicate wild leeks while cleansing the palate of all that creamy goodness below - a pizza pairing with pizzazz. Crisp, grassy sauvignon blanc is another fine choice. - Beppi Crosariol
¼ cup butter
¼ cup flour
1⅓ cup milk
Salt and freshly ground pepper
2 tablespoons cornmeal
2 discs of pizza dough
2 bunches wild leeks, roots cut off
⅔ cup buffalo mozzarella, torn into chunks
12 basil leaves
½ teaspoon dried chili flakes
1 tablespoon olive oil
Preheat oven to 500 F and place pizza stone on the top shelf for 30 minutes to heat.
Melt butter with flour in a pot on medium heat. Gradually whisk in milk and bring to a boil. Reduce heat and simmer for 1 minute. Season with salt and pepper.
Dust baking sheet without sides or pizza paddle lightly with flour and top with a dough disc.
Layer each pizza with half the sauce, cheese, wild leeks, basil, chili flakes and finishing with a sprinkle of olive oil.
Turn broiler to high 10 minutes before baking the pizza. Slide pie onto stone. Broil for 4 to 6 minutes or until pizza is puffed and brown around the outside. It should look blistered.
Repeat method for the second pizza, while keeping the first warm.
Alternatively bake at 500 F for 6 to 8 minutes or until dough is browned underneath and topping is bubbling.