Potatoes and cheese are the centerpiece of this Potato Leek Pizza. It’s hearty and delicious for #MealessMonday!
S came home from work one day when I was off and I had The Pioneer Woman on in the background. I wasn’t even listening. Sorry Ree! At least it wasn’t another cooking show.
Apparently, she was making a potato leek pizza. Now, I had actually been planning on making a potato leek pizza, but had put it off thinking S wouldn’t really go for it. But, to my surprise he said, “That looks good!” And there ya have it. Potato Leek Pizza.
I actually made two types of potato pizza on Monday. The one pictured above is still a work in progress. Yes, those are sweet potatoes. And yes, that is rosemary. Not that that pizza wasn’t good, it just wasn’t good enough to share JUST yet. But trust me when I say it will be #ontheblog in the near future!
This is version two of the potato leek pizza. The first one, well, it’s not to be discussed. Yes. It was a total and complete epic fail. We ordered Chinese. Yes, tears were shed because I have NEVER EVER failed that bad. The only other time we didn’t eat what I cooked was due to some turkey bacon crumbles. No, they have NEVER entered the AKHA kitchen since that disaster. But that wasn’t ENTIRELY my fault. This fail? This was completely and totally 100% MY FAULT.
So, I told you I’ve been on a leek kick lately. And I warned you that this pizza was on its way to you. I also warned you about some Mushroom Leek Carbonara. Yeah, that’s gonna be a minute. Not that it wasn’t good! It was just so good and I was so hungry that I forgot to photograph my lunch at work. The office move has put a bit of a damper on that. I have to find a new place to photograph. I’ve lost my nice large windows.
It’s been okay so far. We haven’t had to do any reporting since we’ve been here. Well, *I* haven’t at least. My boss probably has. BUT it’s a quarter close. We’ll just have to see how that pans out since the move. That’s usually the most frustrating, for me at least, process to go through. Remember the puzzle analogy? Yeah. That’s when that comes into play.
Nope, I didn’t cook the leeks before putting them on the pizza. Simply baking them in the hot oven caramelized them just like that. They are golden sweet and delicious!! And the thyme really does tie all the flavors together. The sweet of the leeks and the woody thyme are all complimented by the creamy mozzarella and the sharp Asiago cheese. I wanted something with a little bite, and saltiness to it for this pizza. It did the perfect job!
It’s the WHOLE PIE baby!!
And rustic at that. I’ve been trying to master the art of the sourdough pizza crust from the KAF started I have been trying to keep alive. Speaking of which, I need to feed it this weekend. Maybe more pizza Monday?
I didn’t peel the potatoes.
I scrubbed them really well, but I wanted the contrast in the color of the pizza. It looks kind of cool, don’t you think? S isn’t a huge fan of potato skins unless it’s a baked potato or it’s topped with bacon, cheese, and onions. I’ve gotten away with some red skins and the baby golden skins because they’re thin. But oven roasted or mashed or even boiled have to be peeled. And I’m okay with that.
Grab a slice and dive in!! I know I did. This was amazingly delicious, or at least I thought. I’m not sure if S loved it as much as I did, but he did eat several slices. Oh! A word on the crust. I have this habit of rolling it out to thin. DO NOT DO THIS! It makes for a very frustrating pizza experience.
And the sourdough crust? It was a nice hint of sourdough to blend with all the sweet and salty flavors. I am really learning to make delicious crust and having fun playing with my starter. Do you have a starter? Or even like sourdough bread?
- 1/2 recipe pizza dough
- 1 1/2 cups leeks, thinly sliced and cleaned
- 2 cloves garlic, minced
- 1 large russet potato, thinly sliced
- 1 1/2 cups fat free mozzarella cheese
- 2 ounces Asiago cheese, shredded
- 2 teaspoon chopped, fresh thyme
- Heat oven to 450.
- On a lightly floured surface, roll the dough to 1/2 to 1/4 inch thick.
- Sprinkle a baking peel or baking sheet with cornmeal. Place the dough on top and sprinkle with 1/2 cup of mozzarella cheese.
- Top with the leeks and potatoes then sprinkle with the fresh thyme. Bake at 450 for 20 to 30 minutes or until the crust is golden and the cheese is bubbly and slightly browned.
- Cool slightly before slicing and serving with a tossed, mixed greens salad.