Pizza with Green Olives, Caramelized Leeks, Goat Cheese, and Arugula

Pizza with Green Olives, Caramelized Leeks, Goat Cheese, and Arugula

Try this pizza with caramelized onions instead of leeks and with other types of cheese — feta, mozzarella, or Parmesan would be delicious. If you'd like, substitute your own favorite pizza dough recipe or use 12 to 16 ounces of prepared dough. Recipe provided by Jill Silverman Hough

  • prep
  • cook
  • 4 servings


  • 2 tablespoons warm water (105° to 115°F)

  • 1/2 teaspoon active dry yeast

  • 1 1/3 cups all-purpose flour, plus more for the work surface

  • 1/3 cup whole wheat flour

  • 1/2 cup cool water (65° to 70°F)

  • 1/2 teaspoon salt, plus more to taste

  • 4 tablespoons butter

  • 2 pounds leeks, dark green parts trimmed, white and light green parts cut into 1/2-inch slices

  • 1 1/2 teaspoons chopped fresh thyme (optional)

  • black pepper, to taste

  • 6 tablespoons crumbled goat cheese

  • 3/4 cup halved Lindsay® Crafted Green Ripe Olives

  • 2 cups baby arugula leaves (about 1 ounce loosely packed)

Cooking Directions

  1. Combine warm water and yeast in large bowl of stand mixer fitted with dough hook; let stand until yeast dissolves, about 15 minutes (mixture might not be foamy).

  2. Add flours, cool water, and salt; mix on medium-low 4 minutes. Let rest 5 minutes, then mix on medium-low until dough is smooth, elastic, and slightly sticky, about 3 minutes.

  3. Lightly oil medium bowl. Transfer dough to prepared bowl; turn to coat with oil. Cover bowl with plastic wrap and let rest at room temperature 30 minutes. Refrigerate overnight or up to 2 days.

  4. Transfer dough to countertop and let rise, covered, about 2 hours.

  5. Meanwhile, in large skillet over medium heat, melt butter. Add leeks and cook, stirring occasionally, until starting to soften, about 5 minutes. Reduce heat to very low and cook, stirring occasionally, until leeks are golden in spots and very tender, about 30 minutes. Add thyme and salt and pepper to taste; set aside to cool.

  6. Preheat oven to 500°F, ideally with pizza stone.

  7. On lightly floured surface, roll or stretch dough into a 12- to 14-inch round. Transfer to pizza pan or flour-dusted pizza paddle; top with leek mixture, cheese, and olives. Transfer to oven and bake until golden and crisp, 10 to 12 minutes.

  8. Scatter arugula over pizza, cut into wedges and serve.


  • Calories443
  • Fat18g
  • Protein10g
  • Cholesterol35mg
  • Total Carbs63g
  • Fiber5g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.