Serves 2 to 4
2 tablespoons cornmeal
1 pizza dough
1/2 cup Creamy Leek Sauce (below)
1 medium zucchini, diced
1/2 pint cherry tomatoes, halved
1/2 medium red onion, diced
Sea salt and pepper to taste
1/2 cup chopped fresh basil
Preheat the oven to 425 degrees F. Dust a 12-inch pizza pan or baking sheet with cornmeal and press the pizza dough onto the pan or baking sheet. Spread the leek sauce over the dough and distribute the zucchini, cherry tomatoes, and red onion over it. Season with salt and pepper. Bake for 12 to 13 minutes, until the crust is browned. Remove the pizza from the oven and sprinkle the chopped basil over it.
Creamy Leek Sauce
Makes 2 1⁄2 cups
2 large leeks, thinly sliced
1/2 teaspoon thyme, minced
Pinch of ground nutmeg
2 cups Cauliflower Purée (below)
Sea salt and black pepper to taste
In a large saucepan, sauté the leeks over medium heat for 7 to 8 minutes. Add water 1 to 2 tablespoons at a time to keep the leeks from sticking. Add the thyme and nutmeg and cook for 1 minute. Add the cauliflower purée and cook over medium-low heat for 5 minutes. Season with salt and pepper.
Makes 2 cups
3 cups cauliflower florets
3/4 to 1 cup water or vegetable stock
Sea salt to taste
Place the cauliflower in a steamer and cook until very tender, about 8 to 10 minutes. Place the florets in a blender and purée with enough water to make a creamy consistency. Season with salt.