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Potato and Leek Flat Bread With Greens

Marcus Nilsson
Serves 4 Hands-On Time: 10m Total Time: 30m

Ingredients

  • 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 Gruyere
  • 1 5-ounce package mixed greens

Directions

  1. Heat oven to 450° F.
  2. 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.
  3. 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.
  4. 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.
     
By Kate Merker,  October 2007
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Quick Tip

To clean leeks, slice them and then put them in water. The sand will sink to the bottom. Transfer to a colander to drain.

Nutritional Information

  • Per Serving
  • Calories 568Calories From Fat 29
  • Fat  18g
  • Sat Fat  5g
  • Cholesterol  18mg
  • Sodium  581mg
  • Carbohydrate  86g
  • Fiber  7g
  • Sugar  2g
  • Protein  18g
What does this mean? See Nutrition 101.

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