Potato Leek Pizza

by angelika on December 29, 2010

In planning for this year’s holiday party I was looking for a second flat bread to serve on our buffet. Something that would taste as good at room temperature as it does warm. I have been serving my Fig and Gorgonzola Flatbread at every gathering, as it is always a hit, but I was yearning for something new to serve too. Well this Potato Leek Pizza was born, and I am in love. More than in love, really. I “tested” it three times the week before the party, tweaking it each time until I came to my very favorite version.

The Potato Leek Pizza is a combination of everything that is good and delicious in the world. Whole wheat pizza crust, so we can feel good about ourselves. A decadent creamy gruyere and truffle oil white sauce. Sauteed garlic and leeks, and paper thing yukon gold potatoes topped with a generous toss of parmesan cheese. Heaven, as it would appear to me, on a plate. The biggest disaster of my party was when my husband and I dropped the first pizza, on the ground, potato side down. Sob. The parchment it was on ripped. It was so, so, sad, and my husband got a bit burned. Luckily I had another to put it in the oven, as my recipe makes enough for two pizzas. Crisis barely averted, and husband walked it off.

Potato Leek Pizza
2 whole wheat pizza crusts, I use Trader Joes
1 bag of baby yukon gold potatoes 
1/4 cup flour
1/4 cup butter
1 cup milk 
3 cups cream
2 tsp truffle oil (optional) 
3 cups gruyere cheese, shredded
1 cup parmesan cheese, shredded + more for finishing 
salt and pepper to taste
1 leek, diced finely
3 cloves of garlic
1 tsp fresh rosemary, minced
1 TBS olive oil
salt and pepper to taste 
Preheat the oven to 450º with a pizza stone on the lowest shelf. Remove your dough from the fridge. It is supposed to rest at room temp for at least 20 minutes before you use it. 
You can make your own pizza crust if you want, but as I have said before I have a mental block with yeast and I try to avoid it when possible. Add to that the relative ease of buying ready made pizza dough, and I am not likely to be kneading. I love Trader Joes for pizza dough. I think it costs $1.29 and it is ready made in three varieties. We actually tried their herbed dough first and in the end the whole wheat tasted the best. 
Use a mandoline, if you have one, to slice the potatoes. I am not sure how big the bag of potatoes was, as it is long gone. I used about 8-10 small potatoes per pizza. I did not peel them. Have you tried to peel a baby potato? Not worth it. I had my mandoline set to 1/8″. Be sure to use the protective handle, otherwise you will slice your finger. As you slice, put the slices into a pot of cold salted water. Once you are done slicing, turn heat on your pot to high and wait for the water to come to a rolling boil. About 15 minutes for me, and I used a Le Creuset dutch oven. Once the water boils, turn it off and drain immediately. Rinse with cold water to stop the potatoes from cooking. This is the same method I use for my Gratin. I find this to be the perfect amount of precooking when you are going to finish the potatoes in the oven. If you put them on raw, they are nowhere near cooked enough before you start to burn the crust. 
While the potatoes are cooking make the white sauce. In a small pan gently heat the cream and milk mixture. Be careful not to burn it. Melt the butter over medium heat, then whisk in the flour and whisk a couple of minutes to cook out the flour taste. Slowly add in the warm cream mixture and whisk constantly. Just as the mixture comes to a boil it will thicken. Add your truffle oil, if you are using it. I used white truffle oil. mmm. Remove the pan from heat and then stir in the cheese with a wooden spoon. Add salt and pepper to taste. You want the sauce a little on the salty side, however that tastes to you. The potatoes and the crust absorb a lot of it. 

In a saute pan, saute the leek in olive oil, over medium heat until it is translucent and beginning to brown. Add in the garlic and saute for another minute. Remove from heat. 
To assemble the pizza place a sheet of parchment on a work surface. Stretch and roll the dough to the size of your stone. If you are using a stone, I like to roll out the dough onto parchment as it is the easiest way I have found to transfer it to the stone. Two people are better than one for the transfer. Just be careful not to let it rip. If you don’t have a stone you can use a buttered sheet pan. Just skip the parchment and press the dough into the pan. If you have a pizza peel and you know how to use it, feel free to use your own method. 
Spread sauce over the dough. The recipe above makes enough sauce for two pizzas, with a few tablespoons for a sneaky husband left over. If you don’t want to make two pizzas you can also use the sauce for a delicious pasta. It will keep for 5 days in the fridge but it can not be frozen. Sprinkle the rosemary on top and then the leek and garlic mixture. Arrange the potato slices in a nice pattern, leaving a 1″ border around the outside. Top with salt and fresh pepper and a sprinkling of parmesan cheese.

Carefully transfer the parchment directly onto the hot stone and bake at 450º for 15-20 minutes, looking for a golden crust. Transfer to a cutting board and enjoy. We topped ours with a lightly dressed italian salad mix, which was divine. 
A votre santé! 

{ 2 comments… read them below or add one }

Grandma Wendy December 29, 2010 at 9:47 pm

Is slicing the potatoes for this pizza what Mom was doing when she cut herself on your mandoline? I think whomever has her for Christmas next year should include one of those "no cut" gloves in her stocking. :-)

Reply

Angelika December 29, 2010 at 9:54 pm

Why yes it was, and it was right after I suggested she use the handle. 😀

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