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Potato, Leek & Gruyere Pizza

Name: Potato, Leek & Gruyere Pizza
Prep time: 20

(8 votes, average: 4.63 out of 5)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

7 ingredients

Leeks and potatoes are a match made in heaven. Usually they are found together in creamy Vichyssoise soup, but I think I love them best here, as a topping for pizza. The mix of...

1 tablespoon olive oil
4 medium leeks, white and light green parts only, sliced (about 2 cups)
1 tablespoon fresh thyme leaves
Salt and black pepper, to taste
1 ball pizza dough (See Ann’s Tip)
1½ cups grated Gruyere, or to taste
3 medium Yukon Gold potatoes, sliced very thin on a mandolin or box grater, soaked in cold water

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Nutrition Facts

Calories

527 cals

Fat

22 g

Saturated Fat

11 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

8 g

Carbohydrates

60 g

Sugar

3 g

Fiber

6 g

Protein

24 g

Sodium

734 mg

Directions

Preheat the oven to 400 degrees.
Heat the olive oil in a skillet over medium heat. Add the leeks, thyme, salt and pepper. Sauté until soft and turning slightly golden, about 5 minutes. Set aside.
Roll out the pizza dough on a lightly floured surface. Transfer to a lightly oiled baking sheet.
Sprinkle 1 cup of the grated Gruyere evenly over the dough. Place the leek mixture on top and then add the thinly sliced potatoes in one layer over the cheese and leeks and sprinkle the remaining ½ cup of cheese .
Bake on the bottom shelf of the oven for 12 minutes, or until the crust is browned and crispy and the potatoes are tender. Slice and serve with a simple salad.

Chef Tips

Pre-rolled and par-baked crusts can be bought from your local market for a quick pizza fix when you are in a hurry. You can also buy raw pizza dough from your favorite pizzeria or bakery to roll out yourself. Just ask them for it.

If you can’t find either of these, pizza toppings are good on many things, from pita breads to bagels!

My friend John used to make delicious ‘pizza’ using Middle Eastern lavash flat bread that he found in the supermarket up the street from his New York City apartment. What I am trying to say is that you don’t need a pizza crust to make great pizza. Be bold and experiment – it will still be delicious!

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.