Potato Leek Flatbread

July 05, 2013

Potato Leek Flatbread


  • Yield:


  • 1 large leek
  • Olive oil
  • Kosher salt & fresh ground pepper
  • 1/2 ball store bought pizza dough
  • 1/3 cup garlic & herb cheese spread
  • 3 or 4 small red potatoes, thinly sliced
  • 2 tablespoons Parmesan cheese, shredded


  1. Preheat oven to 425.
  2. Cut off root end and bright green tops of leek.
  3. Slice what's left (the white & light green middle) in half lengthwise, rinse under cold water to remove any dirt and dry well.
  4. Slice each half lengthwise into thin match sticks and sauté in a non stick pan with a little olive and salt & pepper until softened (about 3 minutes) and remove from heat.
  5. Lightly oil baking sheet and spread out dough into about a 7x12 oval.
  6. Spread with garlic & herb cheese, potato slices, leeks and finally the Parmesan.
  7. Bake until crispy & golden brown, 10-12 minutes.

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