Potato and leek pizza turns simple ingredients into something rich, savory and comforting. Thinly sliced potatoes layer with tender sautéed leeks and melty Fontina cheese on crisp pizza dough, finished with fresh Parmesan and fragrant rosemary salt. Result is golden, rustic pizza with creamy texture, bright herbs and classic Italian flavor.
Potato and Leek Pizza
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Ingredients
- 2 prepared dough balls
- 1 leek rinsed and sliced, green tops removed
- 3 gold potatoes peeled
- 9 oz. Fontina cheese cut into small chunks
- 5 oz. wedge Parmesan cheese
- 2 Tbsp. fresh or dried rosemary minced
- 2 Tbsp. flaky salt
- Olive oil
Instructions
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Preheat oven to 500 degrees F. If using pizza stone, place in oven while preheating.
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Prepare potatoes. Fill pot halfway with water and bring to boil. Using mandolin or knife, slice potatoes very thin.
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Add 1 Tbsp. sea salt to boiling water, then add potatoes. Cook for 2 minutes, then drain.
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Line baking tray with paper towels, spread potatoes out and allow to dry.
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Heat small amount of olive oil in pan over medium-high heat. Add sliced leeks and pinch of salt. Cook for about 2 minutes, then remove from heat and set aside.
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Lightly dust work surface with flour and press each dough ball into 10-inch round.
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Assemble pizza and drizzle lightly with olive oil.
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Transfer pizza to preheated pizza stone or baking tray and bake for 3–4 minutes, or until crust is golden brown.
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In small bowl, combine rosemary and flaky salt to make rosemary salt.
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Remove pizza from oven and immediately grate fresh Parmesan over top. Sprinkle with rosemary salt and drizzle with olive oil.
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Slice and serve.
Notes
Nutrition
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