Yeah, I already have a potato-leek pizza recipe—but this one has ricotta and lemon zest and tastes like springtime. The Kitchn calls it a “flatbread,” but I know a pizza when I see one. And this one is fab.
I was a bit worried about getting the potato sliced thinly enough to cook through, since I don’t have a mandoline. (Microsoft Word really wants to change this to “mandolin.” Well, I don’t have one of those, either.) Soaking the potato slices in cold water seemed odd to me; I’ve seen this mentioned in some French fry recipes (I think it draws off the excess starch) but have never tried it before, and was kind of worried by how stiff and curled they were when I pulled them out of their bath—I feared I’d soaked them too long and ruined them, but now after some Internet research I see that you can soak potatoes for hours without damage. And whether it was the water or my careful slicing skills, it worked, and the potatoes got nice and tender. I really love the flavors here—just don’t leave off the lemon zest (as I almost accidentally did when I was eating the leftovers), because it’s what makes this pizza special!
2 large leeks
1 large red-skinned waxy potato
Olive oil to taste
Salt and pepper to taste
1 to 2 cups ricotta cheese
Leaves from 4 sprigs thyme
1 pound pizza dough
1 cup shredded Parmesan or Pecorino Romano cheese (I believe I threw in some Asiago and that was good, too)
Zest from two large lemons
1. Preheat the oven to 450 degrees.
2. Trim the roots off the leeks and then slice each leek (white and light green parts only) into very thin rounds. Place the slices in a large bowl and fill with water. Toss the leeks with your fingers, separating the individual rings. Set aside for a few minutes to allow the dirt to settle to the bottom.
3. Slice the potato into thin rounds about ⅛ inch thick. Place slices in a bowl of cool water and set aside.
4. Set a saucepan over medium heat and add about a teaspoon of oil. Transfer the leeks to the saucepan using a slotted spoon and cook until they are bright green and wilted. Season with salt and pepper to taste and set aside.
5. Roll out the dough on a baking sheet and spread with ricotta cheese. Scatter the thyme over the cheese. Arrange the potato slices in overlapping layers and top with leeks. Sprinkle the cheese evenly over the top.
6. Bake for about 15 to 18 minutes, rotating once, until the edges are golden, the leeks have started to crisp, and the potatoes are tender. Remove from the oven and toss the lemon zest over the surface of the hot pizza.
Serves: 4
Time: 45 minutes
Leftover potential: Good.
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