Lakror with Leeks & Ricotta

Sift 800 g of all-purpose flour onto a working surface

Add 1 tbsp of salt

Slowly add 550 ml of lukewarm water while mixing by hand. Knead the dough until it comes together

Knead the dough to form a taut ball that slowly bounces back when poked

Place the dough in a bowl with cling wrap pressed directly on it. Cover the bowl with a clean kitchen towel and let it rest for 10m to relax and hydrate

Trim and finely chop the white part of 5 leeks

Transfer to a colander and rinse to remove any dirt. Let it drain well

Roll out the dough over a working surface and divide it half. Work on each half to form a ball, and divide them into 2 parts one more time. Knead each piece of dough to form 4 taut balls

Sprinkle all-purpose flour over 1 piece of dough, and roll it out until you have a ½ cm thick circle. Repeat with the remaining dough. The lakror pie dough is ready

Transfer the leeks to a large sauté pan and add 4 tbsp of extra virgin olive oil

Add ½ tbsp of salt

Sauté over medium heat, add ¼ cup of water, and cook until soft. Add more water if necessary

Add 1½ cups of yogurt and stir to combine

Add 3 eggs and simmer on low heat until the mix thickens

Add ½ cup of ricotta and stir to combine. The leak & ricotta stuffing is ready

Grease a pizza pan with extra virgin olive oil

Carefully transfer a sheet of dough to the bottom of the tray

Add the Leek & Ricotta Stuffing

Add another sheet of dough. Trim the outer edge and fold the inner edge over itself to seal the dough

Sprinkle the dough with a bit of water

Grill it with a pizza cover until the dough is cooked and lightly charred. The lakror with leeks & ricotta is ready

Enjoy!