The other day, a friend and I were watching Tyler's Ultimate: Pizza on Food Network. He made two amazing looking pies, and one of them had thinly sliced potatoes on top. I was shocked when my friend, a total foodie, said, "I've never had pizza with potatoes on it." Thus, it's time for her — and you! — to enjoy the delectable world of potato pizza. Usually pizzas that are topped with potatoes are not the tomato sauce kind, but more like the flatbread seen here. Combined with herbs, leeks, and Gruyère, the potatoes work surprisingly well on pizza dough. It's a simple yet satisfying meal, so get the recipe now.
- Flour for the work surface
1 pound refrigerated pizza dough
Cornmeal for the pan
2 small leeks (white and light green parts), cut into thin strips
2 medium red potatoes (about 3/4 pound), thinly sliced
1 teaspoon fresh thyme
3 tablespoons extra-virgin olive oil
Kosher salt and black pepper
1/4 cup grated Gruyère (1 ounce)
4 cups mixed greens
- Heat oven to 450° F. On a lightly floured surface, roll and stretch the dough into a ¼-inch-thick circle or rectangle.
- Sprinkle a baking sheet with cornmeal and place the dough on top.
- In a large bowl, combine the leeks, potatoes, thyme, 1½ tablespoons of the oil, ¾ teaspoon salt and ½ teaspoon pepper. Scatter the vegetable mixture over the dough and sprinkle with the Gruyère. Bake until the crust is golden and the potatoes are tender, 20 to 25 minutes. Cut into pieces.
- Drizzle the greens with the remaining 1½ tablespoons of oil and season with ¼ teaspoon each salt and pepper. Serve with the flat bread.
- Main Dishes, Pizza