½cupsauteed leeks((one large leek yields approx. 1 cup, sauteed))
2-3spearsasparagus(trimmed and cut into 1-2 inch pieces)
8sugar snap pea pods
Preheat oven to 500 degrees.
Preparing the vegetables
Leeks: Slice off the root end of the leek and the darker green tops. Slice the remaining leek in half lengthwise then slice crosswise. Add the leeks to the basket of a salad spinner, rinse well. and spin dry. To a skillet heated over medium heat with one tablespoon butter, add the leeks and saute until softened, approx. 5 minutes. Set aside.
Asparagus and snap peas: In a medium pot, bring water to a boil. Add the asparagus and the sugar snap peas. Cook for one minute. Strain and add to a bowl of ice water to cool. Drain and then slice the snap peas in half lengthwise. Set aside.
Assembling the pizza
Shape the pizza dough into a rectangle on a sheet pan lightly brushed with oil.
Spread the Fontina cheese and mozzarella cheese evenly over the dough. Arrange the leeks, asparagus, and snap peas evenly over the cheese. Sprinkle with black pepper. Bake for 13-15 minutes until golden brown.
Crumble the goat cheese over the top of the warm pizza and garnish with scallions. Slice and serve.
Use the extra leeks in a frittata, a quiche, or a veggie bowl.