Lamb, Leek and Pecorino Pizza

Featured by Stolo Family Vineyards & Winery in the Platinum Wine Club.


Sip on some amazing Stolo Pinot Noir while cooking (and eating) this savory, flavorful pizza. Topped with lamb, leeks and Pecorino cheese, everyone will be going back for seconds!

Yield: 8
Prep Time: 50 Minutes
Cook Time: 40 Minutes


• All-purpose flour for dusting
• 1 1/2 pounds Pizza Dough, cut into 8 pieces
• 1/4 cup+ 2 tablespoons Extra-Virgin Olive Oil
• 2 large Leeks - 4 inch thick slices for topping
• Salt and freshly ground Black Pepper to taste
• 3/4 pound Lamb – ground for topping
• 32 Cherry Tomatoes, halved for topping
• 1/4 pound Truffled Pecorino Cheese, thinly sliced for topping


Preheat the oven to 500 degrees. Heat a pizza stone on the bottom of the oven for 45 minutes or heat a large inverted baking sheet on the bottom rack of the oven for 5 minutes.

Roll out each piece of pizza dough to a 7-inch round on a lightly floured work surface. Oil three large baking sheets and place the dough rounds on the sheets. Cover with plastic wrap and let rest for 15 minutes for dough to rise.

Meanwhile, in a large skillet, heat 1/4 cup of the olive oil. Add the leeks, season with salt and pepper and cook over moderate heat until softened, about 8 minutes; transfer to a plate. Add the 2 tablespoons of olive oil to the skillet. Add the lamb, season with salt and pepper and cook until no pink remains in the lamb this takes about 5 minutes.

Generously flour a pizza paddle (or plate) Place a dough round on the paddle and brush with olive oil. Top with some of the leeks, lamb, tomatoes and pecorino cheese. Slide the dough round onto the hot stone or baking sheet and bake for about 4 minutes, until bubbling and crisp. Repeat process and serve.

Remember to sip a Stolo Pinot while baking your pizza.

Recommended Pairings

Mission Estate

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