LEEK AND ONION PIZZETTAS

Makes 8 Pizzettas

If the dough and toppings are cold, remove them from the refrigerator about 45 minutes before the party starts.


2 medium leeks

3 tablespoons extra virgin olive oil, or as needed

l large onion, thinly sliced

1/4 teaspoon salt, or to taste

450g homemade or purchased wholewheat pizza dough, at room temperature

3/4 cup crumbled feta cheese

1/2 cup coarsely chopped walnuts Freshly ground black pepper, to taste


1 Trim and discard the root ends and the tough dark-green tops of the leeks. Cut the leeks in half lengthwise and rinse well to remove the dirt between layers. Drain and thinly slice the leeks crosswise.

2 Set a large frying pan over medium- high heat. When the pan is hot, add 2 tablespoons of the oil followed by the leeks, onions and salt. Stir often until the onions begin to brown, 10 to 15 minutes. Let cool. (If made up to 2 days ahead, cool, cover and chill. Warm to room temperature to use.)

3 Preheat oven to 230°C. Divide the dough into 8 equal pieces. On a floured board, shape each portion of dough into a round. Coat each portion lightly with flour. Roll and flatten each piece into a 6mm-thick round, 10 to 12cm wide.

4 Transfer the rounds to two oiled baking sheets, placing the rounds at least 2.5cm apart. If the rounds shrink, restretch them until they are again 10 to 12cm wide. Brush the surfaces lightly with remaining olive oil.

5 Distribute equal portions of the leek-onion mixture over each round of dough to within about l cm of the edge. Top each round evenly with feta cheese and walnuts. Sprinkle lightly with pepper.

6 Bake in preheated oven until the crust is golden brown and firm on bottom, 12 to 15 minutes. If using one oven, rotate the baking sheets halfway through baking time. Slide pizzas off pans onto a board or plates. Serve hot.