This rustic Potato-Cheese Pizza is a comforting twist on traditional Italian flatbread. Thinly sliced new potatoes are layered over a crisp, rosemary-infused dough, creating a satisfying base of earthy sweetness. The dish is finished with a luxurious blend of tangy goat cheese and bold Saga blue cheese, which melt beautifully in the oven. The addition of sautéed leeks adds a subtle, onion-like depth that complements the rich dairy and starchy potatoes. Perfect for a cozy weeknight dinner or a casual gathering with friends, this recipe offers a hearty, homemade experience. ItâÂÂs an excellent way to enjoy the simple flavors of fresh produce and artisanal cheeses without the fuss of a full meal. Serve warm for the best texture and flavor.
Potato-Cheese Pizza
Description
This rustic Potato-Cheese Pizza is a comforting twist on traditional Italian flatbread. Thinly sliced new potatoes are layered over a crisp, rosemary-infused dough, creating a satisfying base of earthy sweetness. The dish is finished with a luxurious blend of tangy goat cheese and bold Saga blue cheese, which melt beautifully in the oven. The addition of saut&# 195;©ed leeks adds a subtle, onion-like depth that complements the rich dairy and starchy potatoes. Perfect for a cozy weeknight dinner or a casual gathering with friends, this recipe offers a hearty, homemade experience. ItâÂÂs an excellent way to enjoy the simple flavors of fresh produce and artisanal cheeses without the fuss of a full meal. Serve warm for the best texture and flavor.Ingredients
Directions
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In a small cup, combine 1/4 cup warm water, 1 tablespoon olive oil, and 1 teaspoon sugar.
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Stir to dissolve the sugar, then stir in 1 packet of dry yeast.
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Let the mixture sit for 5 minutes until it becomes foamy.
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In a large bowl, combine 2 1/2 cups flour and 1/4 teaspoon salt.
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Add the yeast mixture and 3/4 cup warm water, stirring until a smooth, elastic dough forms (about 10 minutes). Add remaining 1/4 cup flour if needed.
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Place the dough in a clean bowl, cover with a cloth, and let rise in a warm place for 1 hour.
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Meanwhile, boil 1 large new potato until tender but firm enough to slice. Drain, cool, peel, and slice into 1/4-inch rounds.
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Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add 2 leeks (white parts only, sliced) and sauté until tender, about 5 minutes. Set aside.
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Punch down the risen dough and roll it out on a lightly floured surface into a 14-inch, 1/4-inch thick circle.
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Sprinkle a baking sheet with cornmeal and transfer the dough onto it.
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Brush the dough with 1 tablespoon olive oil and sprinkle with 1 teaspoon crushed dried rosemary.
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Bake the crust at 400ðF (200ðC) until light brown, about 15 minutes.
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Remove from oven and scatter the sautéed leeks and potato slices evenly over the crust.
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Season with salt and freshly ground white pepper to taste.
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Crumble 2 oz goat cheese and 2 oz Saga blue cheese (or other mild blue cheese) over the top.
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Return to the oven and bake for 5 to 8 minutes, until the cheese is melted and the pizza is hot.
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Cut into wedges and serve immediately.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 99.5kcal
- % Daily Value *
- Total Fat 11.2g18%
- Saturated Fat 1.6g8%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to maintain crust crispiness.
Substitutions: If Saga blue cheese is unavailable, Gorgonzola or Roquefort are excellent alternatives. For a vegan version, use dairy-free goat cheese and blue cheese substitutes.
Tips: Ensure the potatoes are thinly sliced (a mandoline works well) so they cook through without making the pizza soggy. Sautéing the leeks beforehand removes excess moisture.
