Potato and Leek Flat Bread With Greens

Potato and Leek Flat Bread With Greens
Marcus Nilsson
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preparation
10
minutes
cooking
30
minutes
Serves 4

Ingredients

flour for the work surface
1
pound
refrigerated pizza dough
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
1
teaspoon
fresh thyme
3
tablespoons
extra-virgin olive oil
kosher salt and black pepper
1/4
cup
grated Gruyère (1 ounce)
4
cups
mixed greens

Directions

  1. Heat oven to 450° F. On a lightly floured surface, roll and stretch the dough into a ¼-inch-thick circle or rectangle.
  2. Sprinkle a baking sheet with the cornmeal and place the dough on top.
  3. In a large bowl, combine the leeks, potatoes, thyme, 1 ½ tablespoons of the oil, ¾ teaspoon salt, and ½ teaspoon pepper.
  4. Scatter vegetables over the dough and sprinkle with the Gruyère. Bake until the crust is golden and potatoes are tender, 20 to 25 minutes. Cut into pieces.
  5. Drizzle the greens with the remaining 1 ½ tablespoons of oil and season with ¼ teaspoon each salt and pepper. Serve with the flat bread.
Kate Merker
September 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 29 %
  • Fat 18 g
  • Sat Fat 5 g
  • Cholesterol 18 mg
  • Sodium 581 mg
  • Protein 18 g
  • Carbohydrate 86 g
  • Fiber 7 g
  • Sugar 2 g
What does this mean? See Nutrition 101.

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