Potato, Leek & Gruyere Pizza | Recipes | Cook For Your Life
Potato, Leek & Gruyere Pizza

Potato, Leek & Gruyere Pizza

Rated 5 out of 5
5 out of 5 stars (based on 12 reviews)

Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 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 they are also a great savory topping for pizza. The mix of thinly sliced potatoes, mild...


  • 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 Chef Tips)
  • 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
Missing an Ingredient?
Visit our ingredient substitution guide ›

Nutrition Facts


527 cals


22 g

Saturated Fat

11 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

8 g


60 g


3 g


6 g


24 g


734 mg


  1. Preheat the oven to 400 degrees.
  2. Heat the olive oil in a skillet over medium heat. Add the leeks, thyme, salt, and pepper. Saute until soft and turning slightly golden, about 5 minutes. Set aside.
  3. Roll out the pizza dough on a lightly floured surface. Transfer to a lightly oiled baking sheet.
  4. 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.
  5. 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 lavash to bagels. You don’t need a pizza crust to make great pizza. Be bold and experiment — it will still be delicious!

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians 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, and the American Institute for Cancer Research and the American Cancer Society