Potatoes and leeks are basically soulmates, which is definitely cemented by the fact that potato leek soup is a time-honored dish. This potato leek pizza is a delicious spin on a combination of classic flavors. If you're looking to spice up your classic cheese pizza, this seasonal take is sure to keep things exciting.
Quickly sauteéd potatoes and leeks join mozzarella and a garlic parmesan sauce on perfectly baked pizza dough. Leeks are in peak season from winter through early spring, so whether you're looking for a cozy pizza night or an al fresco outdoor lunch, this pizza has you covered!Jump to Recipe
💕 why you'll love this recipe
🧄 garlicky. This pizza has a creamy parmesan garlic sauce, which pairs wonderfully with potatoes and leeks.
🧅 light onion flavor. Leeks are part of the onion family, but they have a more mild onion flavor. This pizza highlights the delicate flavor of leeks!
🍕 twist on a classic. Potatoes and leeks are normally found in a side dish or maybe a frittata, but this is a new take on a classic flavor combo!
Seasonal ingredients are the key to making this pizza stand out in a crowd. You'll also need a few pizza-night basics.
- pizza dough - if you don't want to make your own, you can purchase a store-bought crust or dough. Some local pizzerias even allow customers to purchase their dough!
- mozzarella cheese - opt to use part-skim mozzarella instead of whole milk cheese. If you can find a block of mozzarella, it'll be fresher to grate your own. Pre-shredded cheeses have anti-caking ingredients to keep them fresher for longer on store shelves, so they can sometimes melt a little differently.
- garlic parmesan sauce - this parmesan garlic sauce works so well on this pizza, offering a sort of "flavor echo" of garlicky goodness. Of course, parmesan and mozzarella play nicely together too!
- potatoes - this recipe calls for the smaller red or white roasting potatoes. They are sometimes called "new potatoes" or you can also use "fingerling potatoes." These smaller potatoes cook up quicker, which is important because the pizza bake time is less than 15 minutes!
- leeks - when using leeks, make sure to wash them very well before cooking. They are notorious for having tons of dirt in them. I like to strip away some of the outer leaves first, then give the whole stem a good washing.
After you have prepared your pizza dough and sauce, you're ready to assemble the pizza! You can make the dough first, and while the dough rises, you can make the sauce and prep the remaining ingredients.
Step 1: Wash and chop your vegetables, and grate your mozzarella cheese.
Step 2: Sauteé your potatoes and leeks until tender, and prepare your pizza dough.
Step 3: Assemble your pizza by layering on the sauce, cheese, sauteéd potatoes, and leeks.
Step 4: Bake for 12 - 15 minutes until the crust is golden brown, and the cheese is nice and melty.
As soon as the pizza comes out of the oven, top it with some fresh arugula that has been lightly tossed in olive oil. The hot pizza will wilt the arugula slightly. Slice your pizza and serve with extra sauce on the side for dipping! The garlic parmesan sauce is perfect for dipping your crust into! 😉
💡 tips and tricks for getting it right
🍽️ Serving Tips - Serve this pizza as the main dish with a side salad of peppery arugula, shaved carrots, and a simple vinaigrette.
ℹ️ Troubleshooting Tips - Be sure to wash your leeks very well as they are famous for holding on to a lot of dirt. Slice your veggies to roughly the same size so they cook evenly, and the potatoes don't cook faster than the leeks or vice versa.
⚖️ Scaling Tips - You can definitely double this recipe if you plan on having a pizza party!
🔆 top tip
Brush your pizza crust with a pastry brush and a bit of olive oil to ensure it browns nicely while baking!
Out of an ingredient? Looking for a swap? Don't worry. Try one of these tested alternatives!
- onions - if you can't find leeks, you can sub in onions!
- tomato sauce - you can use regular tomato-based pizza sauce for this pizza instead of the garlic parmesan sauce.
- roast your veggies - instead of pan sauteéing, you can opt to oven-roast your veggies. Roast them for about 15 minutes at 450º F.
- cheese - substitute another cheese, like cheddar or gruyere, for mozzarella. Better yet, use a blend of cheeses! Fontina, gruyere and mozzarella would work wonderfully on this pie.
Feeling like a rebel? 😈 Try one of these off-menu variations, or come up with your own! Leave a comment below if you do!
- open-faced sandwiches - one of my favorite substitutions is using sourdough bread, English muffins, bagels, or pita bread in place of pizza crust! You can make an open-face melty sandwich version of this pizza in a flash! No dough is needed!
- deep-dish - you can make this pizza on a cookie sheet deep-dish style instead of making a rounded pizza.
- calzones or stromboli - make this pizza as a calzone or a stromboli instead of the classic pie!
🧰 equipment needed
Homemade pizza night can be made easier by a few key pieces of equipment, but they aren't absolutely necessary. They will make your life easier, so if you find yourself making pizzas regularly, it's worth investing in the basics.
- saute pan - you'll need a 10 to 12-inch frying pan to sauteé your veggies. I love this fry pan set from All-Clad.
- chefs knife - you'll need a nice sharp chefs knife for chopping your potatoes and leeks!
- pizza peel - while not necessary, a pizza peel makes your life so much easier when making pizzas at home. I love these peels from Epicurian!
- baking steel, or a thin sheet pan - baking your pizza on a piece of steel or a thin cookie sheet yields a crispier crust than a pizza stone, and it's more lightweight!
The finished potato leek pizza will store in the fridge for up to five days, but you can freeze the slices for longer storage after baking.
Absolutely not! My pizza stone actually broke a few years ago, and I opted not to replace it because it's a pain to store. I use a thin cookie sheet to bake in the oven, but lately, we've been making pizzas on the countertop with our Breville Smart Oven Air Fryer!
You can skip the step of sauteéing or roasting the vegetables! Just be sure you slice in small bite-sized pieces so they cook quickly. Sauteéing or roasting the veggies first ensures that your potato leek pizza is topped with tender veggies!
You can, but be sure to give them a quick boil first, or cook them quickly in the microwave by piercing the potatoes and microwaving for 30-60 seconds. This will help the potatoes to become tender before baking on the pizza. If you skip this step, you could end up with tough potatoes!
You'll need to have your oven preheated to at least 450ºF. You can heat your oven to 500ºF, just be sure to adjust the cooking time to 8-12 minutes instead of 12-15 minutes.
A special piece of equipment called baking steel helps your oven to get to an ever higher temperature, perfect for baking pizza in a fraction of the time! If you are using something like this, be sure to keep an eye on your pizza as it could cook in 10 minutes or less, depending on the size!
If you make this recipe, please leave a review in the comments and a star rating!
I read every single comment! I also love connecting on social media, so snap a pic and hashtag it #myrecipeforfun and tag me on Instagram, TikTok, or pin this recipe on Pinterest!
Potato Leek Pizza
- 1 Pizza Peel
- 1 chefs knive
- 1 saute pan can also use a roasting pan if roasting instead of sauteéing
- 1 baking steel or thin cookie sheet for baking the pizza on
- 1 recipe pizza dough this dough recipe makes enough for TWO pizzas
- 1 recipe garlic parmesan sauce this recipe makes 12 ounces. You'll need 3-5 ounces of sauce, depending how much you like on your pizza!
- 6 - 8 whole small potatoes yellow or red
- 1 whole medium leek washed, with the tough green leaves trimmed
- 8 ounces mozzarella cheese freshly shredded
- 3 ounces arugula 1 medium handful
- olive oil
- Preheat your oven or pizza oven to 450º-500ºF. If you are using a baking steel sheet, follow the instructions for heating it up. If you are using a countertop oven, preheat to 450ºF using the convection mode (aka Air Fry).
- Wash and chop your 6-8 small potatoes and 1 medium-sized leek. Make sure to chop in uniform, bite-sized pieces.
- Heat a frying pan to medium heat, and drizzle olive oil in the pan to heat. Once the pan is heated, add the potatoes to the pan and pan fry for 5-7 minutes, stirring occasionally.
- Add sliced leeks to the pan and cook until wilted-- they will look a little like caramelized onions.
- Allow the potatoes and leeks to cool slightly. While they cool, prepare your pizza crust.
- Spread the garlic parmesan sauce onto the pizza dough, leaving about ½" all around the edge for the crust.
- Sprinkle mozzarella cheese on the pizza evenly, and then layer on the potatoes and leeks.
- If you want a nice golden brown crust, brush the crust with olive oil using a pastry brush.
- Bake your pizza for 12-15 minutes, depending on your pizza size and oven temperature.
- While the pizza is baking, rinse and dry about 3 ounces of arugula or a medium-sized handful. Toss it with a light drizzle of olive oil (about 1-2 teaspoons) and season with salt and pepper.
- When the pizza is finished baking, quickly slice and top with the arugula so the heat from the pizza wilts the arugula. Serve.