Lamb, Leek & Pecorino Pizza

A featured Wine Club recipe for Demetria Estate Winery.
Lamb, Leek & Pecorino Pizza


Enjoy this delightful and unique pizza with a glass of your favorite Pinot Noir from your wine box. Cheers!

Yield: 2-4
Prep Time: 20 Minutes
Cook Time: 15 Minutes


• All-purpose flour, for dusting
• 1 1/2 lbs pizza dough, cut into 8 pieces
• 1/4 cup plus 2 Tbs. extra-virgin olive oil(plus more for brushing)
• 2 large leeks, sliced 1/4 inch thick
• 3/4 lb truffled pecorino cheese,
• thinly sliced or grated
• 32 cherry tomatoes, halved
• Salt & freshly ground pepper


Preheat the oven to 500 degrees. Heat a large inverted baking sheet on the bottom rack for 5 min. On a lightly floured work surface, roll out each piece of dough to a 7-in. round. Oil 3 large baking sheets and place the dough rounds on the sheets. Cover with plastic wrap and let rest for 15 min. Meanwhile, in a large skillet, heat 1/4 cup of the olive oil. Add the leaks, season with salt and\ pepper and cook over mod. heat until softened, about 8 min; transfer to a plate. Add the 2 Tbs. of olive oil to the skillet. Add the lamb, season with salt and pepper and cook until no pink remains, about 5 min. Generously flour a pizza peel. Place a dough round on the peel and brush with olive oil. Top with some of the leeks, lamb, tomatoes, and pecorino cheese. Slide the dough round onto the baking sheet and bake for about 4 min, until bubbling and crisp. Repeat with the remaining ingredients and serve

Recipe sourced by Demetria Estate Winery