Potato, Leek and Rosemary Pizza
It has been raining forever... what do you have for dinner? PIZZA! But I do not want pizza that is dripping with cheese and the crust feels like 4 slices of bread (then again we can agree to disagree that thin and thick crust is okay - queue eye rolls haha!) .
I use my quick pizza dough (which is in my Instagram highlights) and it gives me the base I deserve ! Thin, soft and crispy edges. Go for your life and thicken the crust, but a thin crust for this Potato pizza will have you wanting more and more of it.
Pizza is such a versatile dish. You can make it your own by adding all your favourite foods.
However, if it is cold.. please try making this wonderful combination - the smells of rosemary and leek wafting through the house will have everyone at the dinner table, even before you scream dinner is ready. Then to their surprise - there is potato on the pizza. I mean hello!! Potato on pizza with cheese during a rainy night - middle of winter.... enough said!
This pizza will be ready in under 30 minutes if you use pre-made dough. It is warm, satisfying and most of all just easy to whip up for all hunger pains !! I used a mix of cups and grams, because trust me measuring breadcrumbs in a cup is much easier than having to keep scooping tablespoons of breadcrumbs till you hit the right amount.
So let's get our pizza on!
Potato, Leek and Rosemary Pizza
Pizza doesn't have the best reputation for being healthy, but this combination will blow your socks off and you will forget what is healthy and not healthy.
Prep time : 15 mins
Cooking time : 20 mins
Ingredients
1 pack of pre-made vegan pizza dough (or check my quick pizza dough recipe out)
60 gms vegan cream cheese - room temperature
2 sprigs of rosemary - finely chopped
1 medium potato - thinly sliced
1/2 a leek - finely sliced
1 tsp mixed Italian herbs
1/2 cup breadcrumbs
5 tsp olive oil
Salt and pepper, to taste
Flour, for dusting
Method
Rest dough according to the instructions. Line a baking tray with baking paper. Preheat the oven to 180 C (Fan forced).
In a bowl, combine the cream cheese and rosemary and set aside.
Slice the potato and leeks and set aside.
Roll the pizza dough on a lightly floured surface and move it onto the baking tray. Roll it to fit the tin or use your fingers to stretch it.
Using a butter knife, spread the cheese mix evenly over the whole dough. You can choose to keep some space from the edge or just cover the whole dough.
Lay out the potato first, then evenly spread the leek on the top and then the breadcrumbs.
Drizzle with half the olive oil and bake for 15-20 minutes until golden brown or longer for a crispier crust.
Drizzle with remaining olive oil, scatter on the herbs and serve warm.
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