Whether you’re looking for a cozy pizza night or an al fresco outdoor lunch, this unique pizza has you covered! Quickly sautéed potatoes and leeks join melty mozzarella and a creamy garlic parmesan sauce on perfectly baked pizza dough in this potato leek pizza recipe! It’s the perfect way to shake up your Pizza Friday routine!
I’m not sure if it’s because they have a more delicate less in-your-face flavor than other members of the allium family, but leeks are usually stuck in a supporting role. Leeks have a mild onion-like flavor, and they’re in peak season from late autumn through early spring. This pizza lets them shine in the spotlight (alongside their BFF, the potato).
👀 the secret sauce…
✨ the flavor: This recipe hits The Intrigue and The Feels Flavor Factors. It takes a familiar flavor pairing and flips it into something totally new, playing up cozy soup-season flavors into a reimagined pizza!
🎯 the method: Prep your dough and sauce, then give a quick pan fry to your veggies before assembling your pizza and baking!
🏆 the win: You get to flex your flavor creativity with a comforting combo of ingredients on a pizza that’s sure to leave a lasting impression!
what are The Flavor Factors?
The Flavor Factor Framework is my lil set of “flavor guideposts” for cooking with confidence! Less following recipes to a tee, more trusting your instincts, getting creative in the kitchen, and becoming a more intuitive cook! 👩🏻🍳
🛒 ingredients needed for potato leek pizza
See the recipe card for the exact quantities.
🍳 how to make potato leek pizza
Step 1: Wash and chop your vegetables, and grate your mozzarella cheese.
Step 2: Sauteé your potatoes and leeks until tender, and stretch out 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.
💡tips & tricks for getting it right
ℹ️ troubleshooting tips
- prep like a pro – make your dough first (24-48 hours before, if you have the time!). You can also prep your garlic parm sauce a day or two before. When you’re ready for your pizza night, you can prep your veggies and assemble your pizza in mere minutes!
- wash your leeks – be sure to wash your leeks very well as they are famous for holding on to a lot of dirt. I like to strip away some of the outer leaves first, then give the whole stem a good washing. You can also rinse them after chopping them by using a salad spinner!
- evenly slice veggies – 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.
🍽️ how to serve your pizza
- pair with salad – serve this pizza as the main dish with a side salad of peppery arugula, vibrant pickled onions, shaved carrots, and a simple herb vinaigrette.
- make it mini – instead of one large pizza, you can make miniature appetizer sized pizzas that are perfect for a party!
♻️ customize your leek and potato pizza
- onions or shallots – if you can’t find leeks, you can sub in yellow or sweet onions! This pizza is also great topped with pickled red onions for a pop of color!
- swap the sauce – you can use regular tomato-based pizza sauce for this pizza instead of the garlic parmesan sauce, or you can do a simple drizzle of olive oil and herbs for a lighter white style pizza!
- roast your veggies – instead of pan sauteéing, you can opt to oven-roast your veggies. Roast them for about 15 minutes at 450º F.
- swap the 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!
🧰 equipment needed & storage tips
🫙 how to store homemade pizza
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.
💬 q+a
If you make this recipe, please leave a review in the comments and a star rating!
⭐️⭐️⭐️⭐️⭐️
I read every single comment, and each rating is helpful to other readers, too! 🥹
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Potato Leek Pizza
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Equipment
- 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
Ingredients
- 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
Instructions
- 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 1/2" 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.
Nutrition
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