Leek and Potato Flatbread
By sugarspiceandbacon on April 30, 2012
Did you get your leeks cleaned? I hope so, because now it's time to use them!
I love flatbread-mostly because it is a fancy name for pizza! But calling it flatbread not only makes it sound a little more "high class," but also helps me not feel bad about eating an extra slice (or two!) :)
There is a ton of different flavors going on in this flatbread, but the leeks are the star of the show. Their subtle onion flavor and slightly crunchy texture shine in this hearty appetizer. Thinly sliced potatoes become soft and starchy in the oven, garlic adds a little spice and bite, thyme puts in tons of depth and earthy flavor, and gruyere cheese melts it all into ooey gooey deliciousness.
Thinly slice the leeks and the potatoes. Chop up 4 cloves of garlic. Strip about 10 stalks of thyme. Throw it all into a bowl and drizzle with extra virgin olive oil and sprinkle with salt and pepper. Give it a stir and let it sit while you prepare the crust.
Now stay with me, this gets difficult. Remove a store bought pizza crust from the fridge. Open the package. Tough right? :) Ok Ok, I suppose you could make your own pizza dough, but there is so much flavor going on on the top of this flatbread that I think a store bought dough works just great. Roll out the crust to about 1/4" thick. Brush the dough with about 3 tablespoons olive oil. Layer on your toppings and sprinkle the gruyere on top.
I highly suggest cooking this and any flatbread/pizza on a baking stone. Do you have one? They are not too expensive and really make a difference in crisping up dough. But, a cookie sheet sprinkled with corn meal can work just fine too. Bake at 450 for 20-25 minutes, until edges are brown, the veggies are golden, and the cheese is melty.
Way better than pizza right??
|Leek and Potato Flatbread|
adapted from Real Simple Magazine
- flour for the work surface
- 1 refrigerated pizza crust
- cornmeal for the pan
- 2 small leeks (white and light green parts), cut into thin strips
- 2 medium red potatoes (about 3/4 pound), thinly sliced
- 10 sprigs (about) fresh thyme
- 3 tablespoons extra-virgin olive oil, plus more for veggies
- kosher salt and black pepper
- 1/2 cup grated Gruyère
- Heat oven to 450° F. On a lightly floured surface, roll and stretch the dough into a ¼-inch-thick circle or rectangle.
- Sprinkle a baking sheet with the cornmeal and place the dough on top.
- In a large bowl, combine the leeks, potatoes, thyme. Drizzle with olive oil and sprinkle with salt and pepper.
- Scatter vegetables over the dough and sprinkle with the Gruyère. Bake until the crust is golden and potatoes are tender, 20 to 25 minutes.