Potato Leek Pizza
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!
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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, mozzarella, parmesan, The Feels, The Intrigue