My Potato And Leek Pizza With Thyme And Rosemary
I love looking in my pantry, refrigerator, and herb garden for inspiration for a pizza. That is exactly how my potato and leek pizza was born. I threw on some thyme and rosemary and I was in heaven. Enjoy!
As Always, preheat oven and pizza stone at 500 degrees for a minimum of 30 minutes. :)
Ingredients: a couple of leeks, finely chopped, 1 or 2 yukon gold potatoes, sliced paper thin, fresh mozzarella, sliced, shredded mozzarella, grated parmesan, freshly chopped rosemary and thyme.
Before you assemble your pizza, saute chopped leeks in a bit of olive oil until translucent, about 5 minutes.
Brush your rolled out dough with a light layer of olive oil and begin your layering. Start with a layer of grated parmesan followed by a layer of sauted leeks and a thin layer of shredded mozzarella. Sprinkle with your fresh rosemary and thyme, followed by a layer of your paper thin slices of potato. Add your fresh mozzarella slices with a another sprinkle of both your grated parmesan and shredded mozzarella. Put into your fabulously hot oven and cook until golden brown and bubbling. Fantastic!
Note: I often do a second layer of leeks and potatoes just for more of that fabulous flavor.