Leek, Gorgonzola and Potato Pizzette

This Leek, Gorgonzola and Potato Pizzette is a more convenient take on a classic pizza, with rich flavours and simple ingredients for a satisfying meal that’s easy to prepare yet still feels indulgent – perfect for both a mid-week meal or a special occasion. 

Our FreedomFlex™ true zoneless induction system – which removes the restrictive rings to accommodate up to six pans anywhere on the hotplate – will allow you to soften the leeks and boil the potatoes efficiently and seamlessly, while the market-leading Maxi-Grill™ ensures a perfectly crisp finish, helping you safely remove your pan with its smooth gliding Pro-Trac™ Telescopic Sliders.

Whether you’re a well-seasoned home-cook or just love good food, this recipe will help you create restaurant quality pizzettes at home.

Makes 2

Ingredients

2 x 220g balls of pizza dough 

Flour, to dust 

Coarse semolina, to dust 

2 large leeks, finely sliced

25g salted butter

400g baby potatoes

150g gorgonzola, sliced 

A few sprigs of rosemary

30g parmesan cheese, finely grated

Zest of 1 lemon, finely grated 

Olive oil

Salt and freshly ground black pepper 

Method

1. Roll your pizza dough into two balls on a floury surface, then dust with semolina. Cover with a tea towel and set aside.
2. Add the sliced leeks with a generous glug of oil to a frying pan and cook for 6-8 minutes until softened and starting to get some nice golden caramelisation. Add the butter and cook for a further minute. Season to taste. 
3. Boil the baby potatoes, starting in cold water with salt, for around 10-12 minutes until fork tender. Drain and slice into 2cm rounds. 
4. Preheat the Maxi-Grill™ to its highest setting. 
5. Use your hands to form the dough balls into large pizza rounds the same size as your oven-safe frying pan. Working on a surface of coarse semolina, keep the edges of the dough slightly thicker so you’ll have a nice puffy crust. 
6. Preheat your oven-safe frying pan on the hob on a very high heat. Carefully transfer one pizza base to the pan, cover with half of the leeks, half of the sliced potatoes and half of the gorgonzola slices. Dot with rosemary and drizzle with olive oil. By now, the base of the pizza should be golden and cooked, so transfer the pan (with oven gloves!) to the Maxi-Grill™ and grill for 8-10 minutes until the top is golden, bubbling and burnished. 
7. When the pizza comes out of the oven, garnish with Parmesan and lemon zest and an extra drizzle of oil. Repeat with the remaining dough and ingredients and enjoy. 

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