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Fried Leeks, Spring Peas and Artichoke Pesto Pizzettes

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Serves Makes 4 Small Pizzas | Prep Time | Cook Time

Why I Love This Recipe

From the Sauce du Jour Kitchen

For the Taste of Spring Cooking Class - 114

This little pizzettes screams SPRING! Fresh leeks, shelled peas and artichoke pesto make for a yummy bite. For the class, we grilled the pizzas, but they could be baked as well. Make plenty of pesto, it keeps for a long time and is delicious on sandwiches or your breakfast toast!


Ingredients You'll Need

1 cup wine – for the cook
4 individual Pizza crusts
1 cup artichoke pesto -Recipe follows
2 Tablespoons olive oil
1 large leek, white and light green part, sliced lengthwise into 1/4" strips
Salt and Pepper
8 oz. fresh grated mozzarella cheese
1/3 cup shelled, fresh or frozen (thawed) English peas
Fresh grated Parm

For the Artichoke Pesto
Makes about 1 - 1-1/2 cups
1 cup wine – for the cook
3 cloves of garlic
1 - 14 oz. can of artichokes hearts*, drained (small fresh{cooked} or frozen hearts can be used as well)
1/4 cup of toasted walnuts
1 Tablespoon lemon juice
1/2 cup of Parm
1/4 cup of olive oil
Salt and Pepper


In a small sauté pan, over medium heat, warm the olive oil. Add the leek and cook, stirring occasionally, until tender, about 5-8 minutes. Season with salt and pepper and set aside to prep crust.

Brush crust with olive oil and grill (or bake in a 400 degree pre-heated oven) until lightly browned and hot.

Spread about 1/4 cup of the artichoke pesto over the entire crust.

Top with the mozzarella, leeks and peas and grill or bake for about 5-10 minutes more, or until cheese is melted and crust is crisp and lightly browned. Top with grated Parm.

For the Artichoke Pesto

Whiz garlic in a food processor. Add the artichoke hearts* (not the marinated kind) and walnuts; pulse until artichokes are chopped up.

Add the lemon juice and parm and pulse to combine. With machine running, add olive oil and process until smooth. Salt and pepper to taste. (Can make ahead, keeps well for several days)

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