Beet, Leeks and Goat Cheese Pizza

Every time you flip through your favorite cooking magazine or cookbook, you’re looking at a recipe that’s been tested and re-tested and then tested again, sometimes over generations. All of the kinks have been worked out—the ingredients measured to the tenth-of-an-ounce, the cooking times dialed to the second, the methods determined and then refined. When you’re making up the recipe yourself you have two options. You can wait to write about the dish until it’s all sorted out. Or, you can lay it all out on the table en medias res. A little peek into the oven while the dish is only half-baked, as it were.
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