Leek and Delicata Pizza with Burrata
Prep time
Cook time
Total time
Imagine yourself making this delicious Leek and Delicata Pizza with Burrata on a cool fall night in your outdoor pizza oven. Goals!
Recipe type: Main
Cuisine: American-Italian
Serves: 2 pizzas
  • 2 leeks, cleaned - halve, remove the outer layer and slice into thin half circles
  • 2 tablespoons olive oil
  • 1 ball of homemade or store-bought pizza dough (I love Trader Joe's)
  • 1-2 cups gouda, shredded
  • 4 oz prosciutto, torn into pieces
  • 1 small delicata squash, halved, seeded and thinly slice
  • 2 balls of burrata or fresh mozzarella
  • fresh sage leaves, for garnish
  1. Place a medium sauté pan over medium-high heat with the olive oil. Add the sliced leeks and sauté for 6-8 minutes until soft. Season with salt and pepper and set aside. Remove your burrata from the fridge now.
  2. Preheat your oven to 500ºF. Thirty minutes before cooking the pizza, put your pizza stone in the oven.
  3. Divide the pizza dough into 2 even pieces. Stretch each piece of dough in a circular motion, then lay them both out on a flat surface and flatten out using a rolling pin.
  4. Once your 2 pizza doughs are flat and ready to be cooked, top each with half of the shredded cheese, sautéed leeks, prosciutto, and sliced delicata. Transfer the pizzas into the oven and bake for 12-13 minutes until the crust is golden and crispy.
  5. Remove pizza from the oven and top with the burrata. I like to place the ball of burrata on the pizza, slice through it and dollop the cream around the pizza. Season with salt and pepper and fresh sage leaves. Serve immediately
Recipe by at https://www.mymoderncookery.com/leek-and-delicata-pizza-with-burrata/