Cali Rooted

To prepare Creamy Chive and Tarragon Sauce: Melt butter in medium skillet over medium low heat. Whisk in flour and cook one minute. Whisk in chicken stock and bring to a low simmer. Reduce heat to low and whisk in cream, sherry, tarragon, chives, white pepper and lemon juice. Bring mixture back to a low simmer, then cook 8 to 10 minutes until sauce has reduced and thickened. Set aside to cool.

To prepare Caramelized Leeks: Wash and dry leek whites. Slice into half round circles. In a medium-sized skillet, melt butter over medium heat. Add sliced leeks. Stir to coat leeks with butter then sauté over low heat for 20 to 25 minutes. Set aside to cool.

To prepare Pizza and Toppings: Preheat oven to 535°F. Slice potatoes thinly on a mandolin. Soak in 2 quarts of water and lemon juice. Stretch dough into a 12-inch round. Sprinkle with Mozzarella and Cheddar cheeses. Drain potato slices and arrange over cheeses. Spread caramelized leeks over potatoes. Pinch sausage into small pieces and scatter over leeks. Bake for 8 minutes. Once pizza is cooked and out of oven, sprinkle with grated Jack cheese then garnish with chopped chives and lemon wedges before serving.

Per order/serving size: Makes 1 pizza

Recipe developed by Marcus Medina, Hella Pie Pizza Co., Tracy, Calif.