Pizza with Ground Pork, Leeks, and Rosemary
When it comes to pizza night, why stick to the ordinary? This recipe elevates classic pizza with savory ground pork, tender leeks, and aromatic rosemary. It’s a delightful combination of fresh flavors that feels both rustic and gourmet.
Perfect for cozy evenings, this pizza pairs hearty toppings with the comforting crunch of homemade dough. The balance of juicy tomatoes, gooey mozzarella, and a subtle kick from red pepper flakes makes every bite a treat.
Experimenting with this recipe is an adventure for the taste buds. Whether it’s a winter indulgence or a warm-weather flatbread variation, it promises to be a new favorite for your Friday tradition.
Pizza Fridays: Ingredients for Ground Pork, Leeks, and Rosemary Pizza
- Ground Pork: The savory base of this pizza, lending hearty, rich flavor and a tender bite to every slice.
- Leeks: Delicately sweet and earthy, they add depth and a soft, caramelized texture.
- Pizza Dough: A golden canvas for the toppings, perfectly crisped yet tender.
- Diced Tomatoes: Bright and juicy, bringing freshness with a touch of acidity.
- Fresh Rosemary: Fragrant and piney, it ties the flavors together with a rustic charm.
- Mozzarella: Melty and gooey, its creamy richness balances the boldness of the toppings.
Recipe Tips for Pizza with Ground Pork, Leeks, and Rosemary
- Perfect the Dough: For a crisp, golden crust, use a pizza stone preheated for at least 30 minutes. If you don’t have one, a heavy baking sheet turned upside down works well. Roll or stretch the dough evenly for a uniform bake.
- Flavor the Pork: Don’t skip seasoning the ground pork while cooking! Salt, pepper, and even a pinch of garlic powder can enhance the meat’s natural flavor. Drain excess fat after cooking to keep the pizza from becoming too greasy.
- Leek Prep Made Easy: Leeks can harbor dirt between layers. After halving, rinse thoroughly under running water, separating the layers slightly with your fingers. Cook them low and slow until soft to maximize their sweet, earthy taste.
What to Serve with Pizza with Ground Pork, Leeks, and Rosemary
- Arugula Salad: A peppery arugula salad with lemon vinaigrette complements the richness of the pizza. Add shaved Parmesan or toasted nuts for texture and flavor.
- White Wine Pairing: A chilled glass of Sauvignon Blanc or Pinot Grigio adds a crisp, refreshing contrast to the savory toppings.
- Garlic Butter Flatbread: A side of warm, buttery flatbread brushed with garlic offers an extra indulgence and pairs beautifully with the pizza’s herby, meaty flavors.
FAQ for Pizza with Ground Pork, Leeks, and Rosemary
1. Can I use a different meat instead of ground pork?
Absolutely! Ground chicken, turkey, or Italian sausage work as flavorful substitutes.
2. How do I store leftovers?
Wrap leftover slices in foil or store in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven until warm.
3. Can I make this pizza without a pizza stone?
Yes! Use a heavy baking sheet or cast-iron skillet instead. Preheat them in the oven to mimic the stone’s heat retention.
4. Are there alternatives to fresh rosemary?
Dried rosemary can be used in smaller amounts. Alternatively, thyme or oregano offers a different but equally delicious flavor profile.
Pizza with Ground Pork, Leeks, and Rosemary
Ingredients
- 1 lb pizza dough
- 8 ounces ground pork
- 1 leek white and light green parts only, rinsed, halved, and sliced into 1/4-inch pieces
- 2 stalks fresh rosemary
- 1 14-ounce can diced tomatoes, drained
- Shredded mozzarella cheese
- 2 tablespoons olive oil divided
- Pinch of red pepper flakes
- Salt
- Freshly ground black pepper
Instructions
- Begin by preheating a large nonstick skillet over medium-high heat and adding 1 tablespoon of olive oil. Place the ground pork in the pan and cook, breaking it into small pieces with a spatula or wooden spoon. Continue cooking until the pork is thoroughly browned. Season with a sprinkle of salt and freshly ground black pepper. Remove the cooked pork and place it on a paper-towel-lined plate to drain any excess grease. Wipe the skillet clean for the next step.
- Using the same skillet, heat the remaining tablespoon of olive oil over medium heat. Add the sliced leeks along with a light seasoning of salt and pepper. Sauté the leeks, stirring frequently, until they become tender and aromatic, which should take about 8 minutes. Set the softened leeks aside.
- Prepare your oven by placing a pizza stone inside and preheating it to 475°F. In the meantime, season the drained diced tomatoes with a dash of black pepper and a pinch of red pepper flakes. Strip the rosemary leaves from their stems and chop them coarsely, discarding the stems.
- On a clean work surface, lay out a sheet of parchment paper sized to fit your pizza stone. Dust the surface lightly with flour. Roll or stretch the pizza dough into a circle measuring 12 to 14 inches in diameter. Spread the seasoned tomatoes evenly over the dough, leaving a half-inch border around the edges. Sprinkle half of the shredded mozzarella cheese over the tomato layer, followed by a scattering of the chopped rosemary leaves.
- Carefully transfer the prepared pizza onto the preheated pizza stone. Bake for 8 to 10 minutes, until the cheese bubbles and the crust begins to look dry. Remove the pizza partially from the oven, then evenly distribute the cooked ground pork and sautéed leeks over the top. Add the remaining mozzarella cheese. Return the pizza to the oven and bake for an additional 2 to 4 minutes, or until the top layer of cheese is melted and the crust achieves a golden-brown hue.
