My Potato And Leek Pizza With Thyme And Rosemary

Posted on September 30, 2014 by Karen Schumann | 0 comments

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.

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