Chewy crust pizza with Leek soubise, roasted sweet corn, bacon lardon, and serrano. Finished with Burrata cheese.
Wash and chop leeks.
In a small sauce pan, melt 2 tablespoons butter. Add leeks and saute over low heat until lightly caramelized. Remove from heat. Place leeks in a blender and set aside.
In a small sauce pan warm milk.
Meanwhile, in a separate heavy-bottomed saucepan, melt the butter over medium heat until it's melted.
With a wooden spoon, stir the flour into the melted butter a little bit at a time, until it is fully incorporated into the butter. eat the roux for another minute or so to cook off the taste of raw flour.
Using a wire whisk, slowly add the warm milk to the roux, whisking vigorously to make sure it's free of lumps. The sauce should be smooth and velvety. If it's too thick, whisk in a bit more milk until it's just thick enough to coat the back of a spoon. Stir in salt, nutmeg, and white pepper. Remove from heat.
Add 1/2 cup cooked white sauce into the blender and leeks. Blend until smooth.
Stir creamed leek sauce into the remaining white sauce. Remove from heat and transfer to a small bowl to cool.
Preheat oven to 550 degrees with a pizza stone in the oven. Or coat a large baking sheet with oil then set aside.
Dust pizza peel with flour or corn meal. Set aside.
On a lightly floured surface, gently form dough into a 10-12 inch pizza. Transfer to dough to prepared pizza peel.
Gently spread leek soubise on pizza dough to within a 1/2-inch of pizza crust. Layer with roasted corn, bacon lardon, and Serrano chiles.
Gently slide pizza onto pizza stone. If using a baking sheet, prepare pizza on the prepared baking sheet.
Bake for 10-12 minutes or until golden and bubbling. Remove from oven.
Top with Burrata and fresh thyme. Allow Burrata to sit 5-7 minutes on pizza to warm. Drizzle with olive oil.