Sunday, June 6, 2010

Potato, leek and mangoldwurzel pizza

We went this weekend for the first time to Budapest's organic market, which was surprisingly bustling and full of young families. We bought lettuce (in two years here, this is the first lettuce we have bought which actually has taste), a humongous quantity of leeks, homemade sour cherry yogurt, Jerusalem artichokes, a pottery spoon rest (ours having suffered an unfortunate end) and very large green leaves. Upon arrival at home, we found out that they are mangoldwurzel -- essentially, fancy chard. Last night, they were turned into the final topping on terrific pizzas.

Ingredients (two pizzas):
  • homemade pizza crusts, partially baked
  • 3 medium potatoes, very thinly sliced (a mandolin is ideal)
  • 3 leeks, thinly sliced
  • 3 mangoldwurzel leaves, torn into strips
  • olive oil
  • Brush olive oil onto the partially baked pizza crusts, and top with potatoes, leeks and mangoldwurzel leaves. Bake for 20 minutes at 450° (or higher, if your oven allows it).
  • Before serving, drizzle with olive oil.

No comments: