homemade pizza with caramelized leeks, chives, fontina & mozzarella cheeses, spicy honey, and fresh basil
yield: 4 (10”) pizzas
½ cup honey
1 tsp crushed red pepper, plus more for topping if you like heat
4 (7 oz) pizza dough balls (homemade or store-bought)
2 tbsp butter
2 large leeks, sliced ¼” (white & light green sections only)
2 tbsp minced chives
½ lb shredded fontina cheese
½ lb shredded mozzarella cheese
fresh basil leaves, for topping
grated parmesan cheese, for topping
Combine the honey, crushed red pepper, and 2 teaspoons of water in a small saucepan over medium-low heat. Stir to combine. Bring the mixture to a simmer. Simmer for about 45 seconds. Turn off the heat and let sit for 20 minutes.
Preheat the oven to 550°F. Let the pizza dough sit at room temperature for about 20-30 minutes to take the chill off.
Meanwhile, heat a large skillet over medium heat. Add the butter and let melt. Add the leeks. Saute for just a few minutes until tender and beginning to caramelize. Stir in 1 tablespoon of the chives and a pinch of salt.
Roll each dough ball out into a 10” circle. Invert two sheet pans and dust them lightly with flour. Place the circles of dough onto the pans. Brush the dough with olive oil to coat the entire surface. Distribute about ¾ of the fontina and mozzarella cheeses on top of the dough, leaving a ½” border for the crust.
Top the pizzas with the caramelized leeks and sprinkle the remaining cheese over top. Bake for 10-12 minutes, or until the crust is golden and the cheese is melted. Transfer the pizzas to a cutting board.
Top with the remaining chives, fresh basil, parmesan cheese, and a drizzle of spicy honey. Slice and serve immediately.