Food & Cooking Recipes Healthy Recipes Vegetarian Recipes Deep-Dish Spinach and Leek Pizza Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Johnny Miller Delicate spinach and mild, sweet leeks get a boost of flavor from pesto, goat cheese, and a sprinkling of red pepper flakes in this deep dish pizza. Ingredients 1 tablespoon olive oil, plus more for pie plate 12 ounces pizza dough, thawed if frozen ½ cup thinly sliced, well washed leeks (white and light-green parts only) 1 ½ cups packed baby spinach Red-pepper flakes Coarse salt and pepper 2 tablespoons pesto 2 ounces fresh goat cheese Fresh basil leaves, for serving Directions Preheat oven to 450 degrees. Coat a 9-inch glass pie plate with olive oil. Stretch dough to an 8-inch round, then press into bottom and up sides of plate. If dough springs back, let rest 5 minutes before continuing. Combine leeks, spinach, and a pinch each of red-pepper flakes and salt. Spread dough with pesto, top with leek mixture, and dot with goat cheese. Drizzle pizza with oil. Season with salt and pepper. Bake until cooked through and crust is crisp and golden, 15 to 20 minutes. Sprinkle with basil. Let cool 5 minutes before serving. Rate it Print