The concept of a Savory Leek and Onion Pizza Tarte Tatin brings an elegant French twist to the casual world of pizza making. Traditionally, a tarte tatin is a sweet dessert made with apples, but this savory version proves that the technique is perfectly suited for dinner. By caramelizing leeks and onions directly in a cast iron skillet, you create a rich and jammy base that becomes the topping once the dish is flipped. This method ensures that the vegetables are deeply infused with flavor and perfectly tender.
How the Tarte Tatin Technique Improves Pizza
The secret to this Leek and Onion Pizza Tarte Tatin lies in the cooking sequence. When you place the pizza dough on top of the vegetables, the dough essentially acts as a lid. This traps the steam and moisture from the onions and leeks, forcing those aromatic flavors back into the crust. As the pizza bakes in the oven, the bottom layer of the dough absorbs the balsamic vinegar and dijon mustard glaze. Using high quality pizza dough creates a crust that is crisp on the outside but soft and flavorful on the inside.
The Role of Leeks and Onions in Savory Baking
Leeks and onions are the stars of this show. When cooked slowly in high-quality extra virgin olive oil, they undergo a chemical transformation known as the Maillard reaction, which brings out their natural sugars. The addition of balsamic vinegar provides a necessary acidity that cuts through the richness of the butter. The dijon mustard adds a subtle heat and tanginess that complements the salty parmesan cheese. This combination of flavors ensures that every bite is balanced and complex. Using a cast iron skillet is essential for this process because it retains heat evenly and allows for a beautiful sear on the vegetables.
Tips for the Perfect Skillet Flip
The most intimidating part of making a Leek and Onion Pizza Tarte Tatin is the final flip. To ensure success, let the skillet rest for a few minutes after taking it out of the oven. This brief cooling period allows the juices to thicken slightly, which helps the toppings stay attached to the dough. Using a plate that is slightly larger than the skillet is the best way to catch all the ingredients. Always use heavy duty oven mitts because the cast iron remains extremely hot. Once the flip is complete, the result is a stunning presentation of glistening, caramelized vegetables that look as good as they taste. This dish is perfect for hosting because it looks professional but requires minimal cleanup. By following this Leek and Onion Pizza Tarte Tatin recipe, you can bring a touch of restaurant quality cooking to your home kitchen.
Caramelized Leek and Onion Pizza Tarte Tatin
This innovative recipe combines the French technique of a tarte tatin with classic Italian pizza ingredients for a savory masterpiece. Caramelized leeks and onions are deglazed with balsamic vinegar and dijon mustard before being baked under a blanket of fresh pizza dough.
4
servings15
minutes45
minutes1
hourKeeps the screen of your device on while you cook
Ingredients
1 ball pizza dough
3 large leeks, thinly sliced
2 yellow onions, thinly sliced
4 tablespoons unsalted butter
4 cloves garlic, minced
1/2 cup Parmesan cheese, grated
1 teaspoon balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon thyme
to taste, salt and ground black pepper
for serving, red pepper flakes
Directions
- Caramelize the Base:
- Preheat your oven to 425°F (220°C). In a 10-inch or 12-inch ovenproof cast-iron skillet, melt the extra-virgin olive oil over medium heat. Add the onions and leeks with a pinch of salt. Cook, stirring occasionally, for 20–25 minutes until they are soft and golden brown.
- Season and Layer:
- Once caramelized, stir in the minced garlic, Dijon mustard, and balsamic vinegar. Cook for 1 minute until fragrant. Spread the mixture into an even layer across the bottom of the skillet. Turn off the heat. Sprinkle about 2/3 of the Parmesan cheese evenly over the leeks and onions.
- Drape the Dough:
- Stretch your pizza dough into a circle slightly larger than the skillet. Carefully lay the dough over the leek mixture. Poke a few holes in the top of the dough with a fork to let steam escape.
- Bake:
- Place the skillet in the oven and bake for 15–20 minutes, or until the crust is deeply golden brown and sounds hollow when tapped.
- Flip and Serve:
- Remove from the oven and let it sit for just 2–3 minutes. This allows the juices to settle so it doesn’t fall apart, but don’t wait too long or the sugar will stick to the pan. Place a large flat plate or cutting board over the skillet. Using oven mitts, firmly hold the plate and skillet together and flip in one quick motion. Slowly lift the skillet away. Sprinkle with the remaining Parmesan cheese, red pepper flakes, and a crack of black pepper.
Notes
- If the pan looks dry or starts to scorch while caramelizing the base, add a splash of water and scrape up the fond.
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