Pizza dough is a great ingredient to have on hand. It can be used for so much more than the traditional tomato sauce and cheese pizza.
Take this recipe for example: the dough turns into flatbread when topped with a mixture of fresh thyme, leeks, and potatoes. A sprinkle of Gruyere provides a subtle richness. Serve with a green salad and a glass of red wine and let the weekend begin!
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1 1-pound package refrigerated pizza dough
Cornmeal for the pan
2 small leeks (white and light green parts), halved and thinly sliced lengthwise
2 medium Red Bliss potatoes, thinly sliced
1 teaspoon fresh thyme
Kosher salt and pepper
3 tablespoons extra-virgin olive oil
1/4 cup (1 ounce) grated Gruyère
1 5-ounce package mixed greens
- Heat oven to 450° F.
- Roll the dough on a lightly floured surface to a 1/4-inch thickness. Sprinkle a baking sheet with cornmeal and place the dough on top.
- Combine the leeks, potatoes, thyme, 3/4 teaspoon salt, 1/2 teaspoon pepper, and 1 1/2 tablespoons of the oil in a large bowl. Scatter the potato mixture over the dough and sprinkle with the Gruyère.
- Bake until the crust is golden, about 20 minutes.
- Slice into wedges and transfer to individual plates. Divide the greens among the plates. Sprinkle with 1/4 teaspoon salt and drizzle with the remaining oil.
NUTRITION PER SERVING: CALORIES 568(29% from fat); FAT 18g (sat 5g); CHOLESTEROL 18mg; CARBOHYDRATE 86g; SODIUM 581mg; PROTEIN 18g; FIBER 7g; SUGAR 2g
- Main Dishes, Pizza