Banner Image
Wood Fired Recipes Community Cookbook

Leek Jam, Meyer Lemon, Anchovy, Black Olive and Dill Flatbread

Jul 14, 2016Posted by Brigit BinnsPrint

Leek and Meyer Lemon Pizza

In keeping with my desire to cook outside of the box when it comes to flatbreads, here is a real flavor-palooza of a pie, that is (yes, Virginia) actually cheese-free! The leek jam does take a little time, but the result is worth it, and I encourage you to make double or triple the recipe, then freeze it in smaller containers so that when the urge strikes, you’ll be ready to pull and stretch your way to wood-oven bliss.

Let the revels begin!

Brigit

Leek Jam, Meyer Lemon, Anchovy, Black Olive and Dill Flatbread
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Leek Jam, Meyer Lemon, Anchovy, Black Olive and Dill Flatbread
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
Leek Jam
Flatbread and Ingredients
Servings:
Units:
Instructions
Leek Jam
  1. In a heavy skillet over medium-low heat, warm the 2 tablespoons of olive oil. Add the leek(s) and wine, stir to blend, and cover the pan. Cook, stirring occasionally, until softened, about 20 minutes. Uncover the pan and cook, stirring more frequently now, until most of the liquid has evaporated and the leeks are slightly golden, 5 to 10 minutes more. Be careful not to let them scorch; remove from the heat and thoroughly stir in the garlic. (This may be done ahead of time.)
Flatbread and Ingredients
  1. Trim the ends from the lemon and slice lengthwise into ¼-inch wedges. Trim away the flesh so that only about 1/8-inch of flesh remains attached to the peel. Slice the peel crosswise into ¼-inch dice. Build a very hot fire in your oven, and wait until the floor and walls achieve your target temperature. Flour a board and your hands with rice flour, then stretch and pull the dough (never press) into a roughly 13-inch round or oval; don’t try to make it perfect. Transfer the dough circle to a wooden pizza peel liberally sprinkled with cornmeal. Working quickly, drizzle (or spray) the dough with about 1 tablespoon of olive oil, staying away from the edges. Spread/dollop the leek jam somewhat evenly over the top, leaving a 1-inch border. Scatter the lemon dice, olives, and dill over the top, then lay the anchovies across the dough radiating out from the center like the spokes of a wheel, always leaving a 1-inch border. Jiggle the dough on the peel to make sure its still mobile, then slide it smoothly onto the hot oven floor. Bake until the edges are golden. Retrieve with a metal pizza peel (or a rimless baking sheet), transfer to a cutting board, slice, and enjoy.

Recipe Search



Have any questions?