Leek & silverbeet pizza

Season: Winter/Spring

Type: Big Dishes

Difficulty:  Intermediate

Serves:  30 tastes in the classroom

Fresh from the garden:  leek, silverbeet


  • salad spinner
  • metric measuring spoons and cups
  • chopping boards & non-slip mats
  • scales
  • grater or peeler
  • large bowl



  • 1 leek
  • large handful silverbeet leaves
  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic
  • 50 g parmesan
  • 1 quantity “pizza dough”


What to do

  • Set out your equipment and ingredients.
  • Wash and dry the silverbeet then shred.
  • Slice leek finely.
  • Heat the frying pan to a low heat and add the oil.  Sauté the leeks until soft, for about 5 minutes.  Then add the silverbeet and salt and pepper to taste – cook just enough to wilt the silverbeet, then take off the heat.
  • Mince the garlic.
  • Shave off pieces of parmesan using either a garter (if it has a wide slicing option) or a normal vegetable peeler.
  • Scatter some flour on the workbench and roll the dough to form a thin disc about 26 cm in diameter.

Prepare the pizza bases

  • Scatter some flour on the workbench and roll the dough to from a thin disc about 26cm in diameter.  If you are have trouble rolling the dough because it keeps springing back, let it rest for a few minutes, then try rolling it again.
  • Spread the garlic over the pizza base.
  • Arrange the leek and silverbeet mix on the pizza.
  • Sprinkle most of the parmesan over top, keeping some aside.
  • Drizzle the pizza with the last of the oil, then place the pizza in the oven.

Bake the pizza

  • Bake the pizza for 10 minutes.  If you may want to slip the pizza off the tray onto the rack for the last few minutes, so that you get a really crusty base.
  • Transfer it to the board using the peel or wide egg lifter.

Serve the pizzas

  • Use the pizza cutter to cut the pizza into about 12 pieces.
  • Divide the pizza pieces evenly between serving plates.
  • Serve topped with the remaining parmesan.

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