Potato and Leek Flat Bread with Greens

Real Simple
Potato and Leek Flat Bread with Greens Recipe
Photo: Marcus Nilsson
Makes 4 servings


+ Add To Shopping List
1 1-pound package refrigerated pizza dough
Cornmeal for the pan
2 small leeks (white and light green parts), halved and thinly sliced lengthwise
2 medium Red Bliss potatoes, thinly sliced
1 teaspoon fresh thyme
Kosher salt and pepper
3 tablespoons extra-virgin olive oil
1/4 cup (1 ounce) grated Gruyère
1 5-ounce package mixed greens


Prep: 10 Minutes
Other: 20 Minutes

Heat oven to 450° F.

Roll the dough on a lightly floured surface to a 1/4-inch thickness. Sprinkle a baking sheet with cornmeal and place the dough on top.

Combine the leeks, potatoes, thyme, 3/4 teaspoon salt, 1/2 teaspoon pepper, and 1 1/2 tablespoons of the oil in a large bowl. Scatter the potato mixture over the dough and sprinkle with the Gruyère.

Bake until the crust is golden, about 20 minutes.

Slice into wedges and transfer to individual plates. Divide the greens among the plates. Sprinkle with 1/4 teaspoon salt and drizzle with the remaining oil.

Tip: To clean leeks, which tend to be gritty, slice them according to your recipe, then swirl in a bowl of cold water. The sand will sink to the bottom. Scoop them out and transfer to a colander to drain.

Created date

September 2007

Nutritional Information

Calories 568
Caloriesfromfat 29 %
Fat 18 g
Satfat 5 g
Cholesterol 18 mg
Sodium 581 mg
Carbohydrate 86 g
Fiber 7 g
Sugars 2 g
Protein 18 g