Marcus Nilsson
Hands-On Time
10 Mins
Total Time
30 Mins
Serves 4

How to Make It

Step 1

Heat oven to 450° F. On a lightly floured surface, roll and stretch the dough into a ¼-inch-thick circle or rectangle.

Step 2

Sprinkle a baking sheet with the cornmeal and place the dough on top.

Step 3

In a large bowl, combine the leeks, potatoes, thyme, 1 ½ tablespoons of the oil, ¾ teaspoon salt, and ½ teaspoon pepper.

Step 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.

Step 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.

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