Somehow, leeks are my new love. Don’t know why, but here lately, I’ve been cooking pretty much everything with them. I love the mild onion-y flavor that they add to a dish. AND…..pizza, well, that’s another reoccurring item in my oven these days! Every since I got my Baking Steel, I have been a pizza making fool….literally!I’m forever dreaming of new ideas for pizza….and I have to say, I haven’t made one so far that I didn’t like. Insert wink.This particular one is oozing with flavor and texture. From the crispy crust to the creamy potatoes and the gooey cheese and meaty mushrooms….you get the idea! Scrumptious if I do say so myself.
Potato, Leek & Mushroom Pizza
- 1 pizza dough rolled out
- 1 leek cleaned and chopped
- 1 pkg of gourmet mushrooms sliced
- 1 tbsp olive oil plus more for pizza base
- 1 dash red pepper flakes
- 2 small Yukon gold potatoes sliced thinly
- 1 clove garlic chopped
- 4 oz fresh mozzarella sliced thinly or pulled apart
- salt & pepper to taste
- 1/4 cup grated mozzarella cheese for sprinkling
- 2 oz shredded or grated Parmesan cheese
Preheat the oven and pizza steel to 500 degrees for about 30 minutes prior to baking.
For Leek & Mushroom Mixture
In a saucepan, add a tablespoon of olive oil along with the leeks and mushrooms and cook until tender.
Add in the garlic, salt, pepper and red pepper flakes and cook until fragrant.
Layer the potatoes in and stir gently.
Cook on low for about 5 minutes, then cover and remove from heat until ready to use.
Assemble the pizza
Roll out the pizza dough on a pizza peel and drizzle with olive oil to coat. (Not much)
Layer with the potatoes, leek and mushroom mixture and spread out evenly.
Drop mounds of fresh mozzarella all over the pizza.
Sprinkle the pizza with the Parmesan and mozzarella cheese.
Bake in a 500 degree oven for approximately 6 to 7 minutes. (I use a pizza steel, so this recipe is set to my perfect cooking time. You may have to adjust your temperature and time depending on what you use to bake your pizzas.)
Enjoy every single bite!