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–+ servings

Potato Leek Pizza

Lindsey Neumayer
This potato leek pizza is a new twist on the classic flavor combination of potatoes and leeks. This pizza is a great way to mix up your usual pizza routine with its creamy base and perfectly baked toppings!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 15 minutes
Course Main Course
Cuisine American, Italian
Servings 8 slices
Calories 209 kcal

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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

Serving: 1sliceCalories: 209kcalCarbohydrates: 25gProtein: 10gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 22mgSodium: 534mgPotassium: 68mgFiber: 1gSugar: 4gVitamin A: 446IUVitamin C: 2mgCalcium: 160mgIron: 2mg
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Keyword: garlic, leek, mozzarella, parmesan, pizza, potato