Potato and Leek Pizza: A Flavorful Twist on Classic Pie
Elegant flavor fusion brings creamy textures, savory notes, and a hint of freshness.
Potato and Leek Pizza: A Fresh Perspective on Savory Homemade Pie
If you’re looking to elevate your homemade pizza experience, Potato and Leek Pizza might just be your new favorite twist. Combining thinly sliced baby Yukon Gold potatoes, tender sautéed leeks, creamy ricotta, and crispy bacon, this pizza delivers comfort, sophistication, and a medley of textures in every bite. Inspired by a beloved recipe from The Pioneer Woman, it captures the rustic charm of classic European pies while remaining easy enough for a weeknight dinner. Let’s explore what makes this pizza unforgettable and how you can recreate it in your own kitchen.
Why Try Potato and Leek Pizza?
- Unique Flavor Profile: The subtle sweetness of leeks and buttery richness of Yukon Gold potatoes are an unexpected match for creamy cheeses and savory bacon, creating a balanced and memorable meal.
- Versatile for Any Occasion: Whether you’re hosting friends, feeding family, or indulging in a cozy night in, this pizza’s hearty yet elegant appeal fits any table.
- Crowd-Pleaser: With its familiar flavors presented in a novel way, even traditional pizza lovers find themselves reaching for another slice.
- Personalize with Toppings: Add herbs, swap cheeses, or try it vegetarian—customization is easy and delicious.
Ingredients for Potato and Leek Pizza
Gather these fresh ingredients before you begin:
- 8 oz. baby Yukon Gold potatoes, thinly sliced
- 2 tbsp. extra-virgin olive oil (plus more for drizzling)
- 2 large leeks (pale green and white parts only, quartered lengthwise, sliced 1/2 inch thick)
- Black pepper, to taste
- All-purpose flour, for dusting
- Cornmeal, for dusting
- 1 1/2 cups whole-milk ricotta cheese
- 4 slices bacon, chopped and cooked
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup grated parmesan cheese
- Grated zest of 1/2 lemon
- Pizza dough (enough for two 12-inch rounds; homemade or store-bought)
Step-by-Step Directions
- Prep the Dough
After making or thawing your pizza dough, divide it in half. Let it rest, uncovered, at room temperature for about 1 hour to relax the gluten and make stretching easier. Meanwhile, place a pizza stone or an inverted baking sheet on the oven floor and preheat to 500°F (260°C). - Cook the Potatoes
Bring a large pot of salted water to a boil. Add the sliced baby Yukon Gold potatoes and cook for about 9 minutes, until just tender but not falling apart. Drain well. - Sauté the Leeks
In a large skillet over medium heat, warm 2 tablespoons of olive oil. Add leeks, season with salt and pepper, and cook, stirring occasionally, until they soften and become tender (8–10 minutes). Remove from heat and set aside. - Shape the Pizza Base
Lightly dust your surface with flour. Stretch or roll one ball of dough into a roughly 12-inch round, about 1/8 inch thick. Dust a pizza peel or an inverted baking sheet with cornmeal and place the dough on top. This prevents sticking and helps create a crisp bottom crust. - Add the Toppings
Scatter half of the sautéed leeks evenly over the dough, leaving a 1/2-inch border. Dollop half of the ricotta in small spoonfuls on top, then arrange half of the potatoes over the ricotta. Finish with a drizzle of olive oil. - Bake the Pizza
Carefully transfer (slide) the pizza onto the hot pizza stone or baking sheet. Bake for 10–12 minutes, or until the crust is golden brown and the ricotta has gently melted into the toppings. - Finish and Serve
Remove the pizza from the oven. Sprinkle with half the cooked bacon, parsley, grated parmesan, and lemon zest. Repeat steps 4–7 with the remaining dough and toppings. Slice and enjoy while hot.
Tips for Perfect Potato and Leek Pizza
- Slicing Potatoes Evenly: Use a mandoline slicer or a very sharp knife to achieve thin, uniform potato slices for even cooking.
- Drain Thoroughly: Make sure boiled potatoes are well-drained to prevent excess moisture on the pizza.
- Customize Cheese: Try adding fresh mozzarella for extra melt or crumbled goat cheese for tanginess, inspired by alternative versions.
- Herb Variations: Basil, thyme, or chives work well as topping alternatives if you don’t have parsley on hand.
- Vegetarian Option: Omit the bacon for a meatless but still satisfying result. You can add extra cheese or more herbs to keep the flavors vibrant.
- Serve Immediately: For the best texture and flavor, slice and serve the pizza hot from the oven.
What Makes Potato and Leek Pizza Stand Out?
Potato on pizza may seem unusual at first, but it offers a smooth, starchy base that complements rich cheeses and savory toppings. Sautéed leeks lend sweetness and an almost buttery texture, offset by crunchy bacon and the freshness of lemon zest and parsley. Each component enhances the others, resulting in a well-balanced culinary experience reminiscent of both classic pizza and comforting baked potato dishes.
Ingredient Substitutions and Add-Ons
| Ingredient | Possible Substitutes | Tasty Additions |
|---|---|---|
| Baby Yukon Gold potatoes | Red potatoes, russets, fingerlings | Sweet potatoes (for a twist) |
| Leeks | Sweet onions, shallots | Caramelized onions, sautéed fennel |
| Whole-milk ricotta | Goat cheese, mascarpone, cottage cheese | Crumbled feta, fresh mozzarella |
| Bacon | Pancetta, prosciutto, omit for vegetarian | Chorizo, crumbled sausage |
| Fresh parsley | Basil, thyme, chives | Microgreens, arugula (added after baking) |
| Lemon zest | Orange zest, a splash of lemon juice | Crushed red pepper flakes for heat |
| Pizza dough | Gluten-free dough, whole-wheat dough, puff pastry | Pre-baked flatbreads for quick prep |
Serving Suggestions
- Pair with a salad: Crisp green salads with vinaigrette balance out the richness of the pizza.
- Share at gatherings: Cut the pizza into small squares for appetizer-style bites at parties.
- Enjoy with wine: A chilled Sauvignon Blanc or a fruity red pairs beautifully with the savory, herby flavors.
- Add a light dessert: Fresh fruit or simple lemon sorbet makes a refreshing finish.
What others are reading
Potato and Leek Pizza: Recipe at a Glance
| Total Time | ~1 hour 40 minutes (including dough rest time) |
|---|---|
| Yield | 2 x 12-inch pizzas |
| Difficulty | Easy-Medium |
| Best Served | Hot, directly from the oven |
| Main Flavors | Creamy, savory, herby, slightly tangy |
Frequently Asked Questions (FAQs)
Q: Can I make Potato and Leek Pizza ahead of time?
A: For the best crust texture, this pizza is best baked and served fresh. However, you can prep the dough, potatoes, leeks, and bacon in advance. Assemble and bake when you’re ready to serve.
Q: What’s the best way to slice potatoes for this pizza?
A: Use a mandoline or the sharpest knife you have to cut potatoes into very thin rounds. This ensures quick, even cooking and helps the potatoes blend into the pizza’s texture.
Q: Can I make this pizza gluten-free or vegetarian?
A: Absolutely! Choose your favorite gluten-free pizza dough for a gluten-free meal. Make it vegetarian by omitting the bacon or substituting with sautéed mushrooms or a plant-based alternative.
Q: Are leeks hard to clean?
A: Leeks can trap dirt between layers. Slice and soak them in a bowl of cold water, swishing to remove grit, then lift them out with a slotted spoon before cooking.
Q: What cheese alternatives work well?
A: Goat cheese lends a tangy finish, mozzarella adds meltiness, and feta offers a sharp note. Mix and match according to taste; ricotta keeps the texture creamy and rich.
Expert Tips from The Pioneer Woman and Fans
- Let the dough rest to prevent it from snapping back when rolled and for a lighter crust.
- Don’t skip the lemon zest—it brightens the entire dish, lifting the savory flavors.
- Control moisture by patting potatoes dry and not overloading with wet toppings.
- Layer thoughtfully: Leeks and ricotta first, then potatoes, to ensure everything cooks through without burning.
- Practice makes perfect: Feel free to experiment with your favorite add-ins or seasoning twists!
Potato and Leek Pizza FAQs
- How do I store leftovers?
Store any leftover slices in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven or toaster oven for the best texture. - Can I freeze Potato and Leek Pizza?
It’s best enjoyed fresh, but you can freeze unbaked assembled pizza on a tray, wrap tightly, and bake from frozen, adding a few extra minutes to the baking time. - Can I double the recipe?
Absolutely—simply scale up your ingredients and work in batches if your oven space is limited.
More Pizza Inspiration
- Leek and Potato Pizza with Goat Cheese: Add creamy goat cheese and fresh mozzarella for a more decadent finish.
- Whole Wheat Dough Option: For a heartier crust, try switching to whole wheat or a blend with white flour.
- Seasonal Veggies: Layer thinly sliced zucchini, roasted peppers, or asparagus with or in place of the potatoes as the seasons change.
Final Thoughts
Potato and Leek Pizza is more than just a recipe—it’s a celebration of texture, flavor, and comfort, bringing together classic ingredients in a fresh, unforgettable way. With endless room for customization and simple, clear directions, this dish promises to win over even the most dedicated traditionalists. Try it for your next pizza night and discover a new family favorite!
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a36080448/potato-and-leek-pizza-recipe/
- https://prettyplainjanes.com/2014/10/23/leek-and-potato-pizza-with-goat-cheese/
- http://notesfromthetable.blogspot.com/2011/02/potato-leek-pizza-with-bacon.html
- http://www.lemonandmocha.com/2019/02/08/potato-leek-and-bacon-pizza/
- https://maryjanesfarm.org/snitz/topic.asp?TOPIC_ID=40582
- https://www.akitchenhoorsadventures.com/potato-leek-pizza/
- https://spontaneoustruth.wordpress.com/2010/06/25/potato-leek-pizza/
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