Potato, Leek and Rosemary Pizza
Tieghan Gerard of Half Baked Harvest is one of my very favorite food bloggers. Her photography is total goals and her recipes are always so unique and delicious.
I knew I wanted try her clever use of potatoes on pizza, but wasn’t sure which flavors to focus on UNTIL I took a bite of my mom’s potato leek soup last weekend. Potatoes and leeks are such a classic combo, so I knew I couldn’t go wrong with this one. The addition of a rosemary parmesan sauce just ties the whole thing together.
The crust on this ‘za is also to die for. I used this crust recipe (originally Donal Skehan’s) in my Basil Pesto, Cauliflower and Asparagus pizza and just had to use it again for this pizza. It's fast, easy, crispy and delicious (aka perfection).
Let me know what you think of the recipe and don't forget to follow the sustainability tips below!
Makes: two small pizzas
Serves: about 4-6 people
Time: 1 hour and 30 minutes
Ingredients
dough (courtesy of Donal Skehan)
A little over 2 cups (250 grams) bread flour
1 teaspoon salt
¾ cup water
2 ¼ teaspoon (7 grams, 1 packet) rapid or fast-rising yeast
1 tablespoon olive oil
1 teaspoon granulated sugar
About 3 tablespoons semolina flour
Rosemary Parmesan Sauce
1 tablespoon butter
3 tablespoons flour
1 1/4 cup milk of choice
1 tablespoon fresh chopped rosemary
Salt and pepper to taste
1/3 cup Parmesan cheese, grated
Toppings
1 large or 2 small Russet potatoes
1 large leek
More rosemary for garnish
Steps
Dough It
Combine your flour and salt in a large bowl. In a separate bowl or liquid measuring cup whisk together your water, yeast, olive oil and sugar until the sugar has dissolved.
Add your wet ingredients to your dry ingredients and stir until it forms a big shaggy mass. Then, turn your dough out onto a clean, lightly floured counter and knead for about 10 minutes, or until the dough springs back confidently when you poke it. Place your dough ball into a large, lightly oiled bowl and cover with a tea towel. Let your dough rest in a warmish place for 50 minutes, or until it has doubled in size.
Preheat your oven to 450 F and place a baking stone into the oven. About 10 minutes before your dough has finished rising, start making your sauce and prep your toppings.
Get Saucey
Melt your butter in a small pot over low heat and then add your flour, whisking until it forms a paste. Then, v slowly pour your milk into the pot, whisking constantly to make sure there are no pesky clumps.
Once the mixture is combined and there are no visible clumps, add your rosemary. Let the pot sit on the stove for about 5 minutes or until it has thickened slightly, whisking occasionally to ward off any clumpage.
Then, take the pot off the heat, add your parm and stir again. Set this aside while you slice your potatoes and leeks into thin rounds.
Put it All Together
After the dough has gotten its beauty sleep, punch it down to knock the air out and divide in half. Working with one half at a time, press/roll your dough into a large circle (or circle-ish shape).
Working quickly, take your baking stone out of the oven, dust it with semolina flour and transfer your dough onto it. Spread your parm sauce on the pizza and place a layer of leeks over it. Then, layer your potatoes on top. Top this with a few dollops of sauce if you have extra. Drizzle the whole affair with some olive oil, and sprinkle on salt and pepper.
Pop these bad boys in the oven for about 15 minutes, or until they are golden and your potatoes are cooked through. Garnish with raw leeks and rosemary. Repeat rolling, topping and cooking with the second half of the dough. Dig in!
How to make it sustainable:
Flour: I like to use King Arthur brand flour because King Arthur is a B Corp! This just means they're held to a really high environmental and social standard. Read more in my post about B Corps!
Oil: Buying fair trade and organic olive oil is your best bet. Read all about it in my sustainable oils post!
Butter: Buy your butter from a brand you trust I like to buy butter from B Corps because I know they're held to a high standard.
Milk: Even non-dairy works here, which is usually much better for the planet than cows milk. If you want to stick with dairy, make sure to buy from a brand you trust, like a B Corp brand.
Potatoes and Leeks: Make these pizzas when potatoes and leeks are in season and try to go for locally grown and organic if you can find it. This will cut down on GHGs from travel and on nasty pesticides.