1 pizza base 25 – 30cm in diameter
(see our section on making pizza dough)
200g tinned tomatoes
2 cloves garlic, crushed
1 teaspoon dried basil
2 tablespoons olive oil
2 leeks, sliced
100g radicchio, chopped
1/4 cup grated Parmesan cheese
120g mozzarella cheese, sliced
2 tablespoons chopped fresh basil leaves
10 – 12 stoned black olives
salt and black pepper
Preheat the oven to 220 C. Heat 1 tablespoon of olive oil in saucepan and fry half the garlic briefly before adding the tomatoes, dried basic and salt and freshly ground black pepper. Simmer until the sauce is thick and reduced by about half.
Heat the remaining olive oil in a large frying pan and cook the leeks and remaining garlic for about 5 minutes until the leeks have softened. Add the radicchio and cook for another 2 minutes, stirring constantly. Then cover and simmer gently for a further 5 – 10 minutes. Add the Parmesan and season with salt and pepper.
Spread the tomato sauce over the base and then spoon the leek and radicchio mixture on top. Distribute the fresh basil and mozzarella slices, then place the black olives on top.
Bake for about 20 minutes.
Serve and enjoy!