We got our first leeks in our CSA share this week and since I was already planning on doing a pizza involving potatoes, I figured I’d combine the two. I came across a recipe from The Pioneer Woman that looked tasty and had gotten some good reviews. The recipe uses bacon so to make it vegetarian, I omitted it, following this recipe from Budding Foodie, based on the original.
I used my standard pizza crust for this pizza. I sauteed two leeks (that is all we got in our share) in EVOO with some minced garlic and salt and pepper. As they were sauteing, I sliced three small potatoes (also from the CSA share) as thin as I could. After drizzling EVOO on the crust, I topped it with some kosher salt, the slightly overlapping potatoes, more salt, and shredded mozzarella. Next came the leeks, crumbled goat cheese, Parmesan cheese, and freshly ground pepper.
I cooked it for about 10 minutes at 475 F.
I really liked this pizza. A lot. The husband said it was “all right.” He isn’t the biggest fan of goat cheese plus he said it would have been better if there was bacon. I thought the flavors of the cheese came together nicely with the leeks and potatoes. I particularly liked the goat cheese with the potatoes. I don’t know if I’ve ever had potatoes on a pizza before, but I liked it and will have to try another potato pizza recipe sometime.