Pizza with Apples, Leeks and Lemon Zest Labneh

From Love and Lemons Everyday Cookbook

I had lots of leeks from Chitra's farm and was searching for recipes.  I'd love to make this as intended, but tonight I didn't have any crust, so I just made the topping with leeks, purslane (which I used to pull up as weeds - turns out it's quite tasty!), and apple, and herbs from her farm, including sage, rosemary and thyme.  It was very good.  I bet a cauliflower crust with the rest of the ingredients would be very good! 

INGREDIENTS:

2 cups diced leeks, white an light green parts (1-2 leeks)

2 tsps EVOO, plus more for drizzling and brushing

1 Gala apple, finely diced

1 Homemade Pizza Dough (p. 291) or fresh store-bought

1.5 c white cheddar cheese

2 Tbsp fresh thyme leaves

Lemon Zest Labneh (p. 295 or below, made 1 day ahead to drain)

1/4 cup micro greens or 1/2 cup arugula

Sea salt and freshly ground black pepper

LABNEH: 

1 cup whole milk Greek yogurt

3 tsp lemon zest

Heaping 1/4 tsp salt

Mix ingredients, scoop onto cheesecloth -> bring edges together, tie around a wooden spoon and place the spoon across the top of a medium bowl so the labneh hangs in the center but doesn't touch the bottom of the bowl.  Chill overnight.  Unwrap -> should be soft yet cohesive ball, where edges can pull away from the cheesecloth.  

Use as a cheese spread or dollop onto salads, pizza or flatbread. 

DIRECTIONS:

1) Rinse the diced leeks and set on a towel to dry.

2) In a large skillet, heat the oil over medium heat.  Add the leeks and a few pinches of salt and sauté for 2 minutes.  Add the apple, reduce the heat to medium low and stir until softened, about 3 minutes more.  Remove from heat and set aside.

3) Preheat oven to 500 degres F.  Roll out the pizza dough to fit a 14" round pizza pan and preface the dough for 5 minutes.  Remove from the oven and top with the cheese and sautéed leeks and apples.  Drizzle lightly with OO and brush the edges of the crust with a bit of oil.  Bake for 12 minutes or until the toppings and edges of the crust are golden brown.

4) Remove from oven a top with the fresh thyme, dollops of the labneh, drizzle of OO and the micro greens.  Season to taste and serve.