Potato and Leek Pizza Recipe

This Potato and Leek Pizza is a crispy and creamy recipe, which is topped with tender potatoes and dollops of ricotta cheese. It’s a restaurant-quality dish, perfect for a gourmet pizza night and ready in about an hour.

Jump to Recipe

Potato and Leek Pizza Ingredients

A sophisticated, savory combination for a truly special pizza.

1 lb. pizza dough (like Ree’s Homemade Pizza Dough)
8 oz. baby Yukon Gold potatoes, thinly sliced
2 Tbsp. extra-virgin olive oil, plus more for drizzling
2 large leeks (pale green and white parts only), sliced
1 1/2 cups whole-milk ricotta cheese
4 slices bacon, chopped and cooked until crisp
1/2 cup fresh parsley, finely chopped
1/4 cup grated Parmesan cheese
Grated zest of 1/2 lemon
All-purpose flour and cornmeal, for dusting
Salt and freshly ground black pepper

How To Make Potato and Leek Pizza

A step-by-step guide to this delicious and impressive gourmet pizza.

Prep Oven, Dough, and Toppings: Place a pizza stone or an inverted baking sheet on the oven floor and preheat to 500°F for at least 30 minutes. Let your pizza dough come to room temperature. Bring a large pot of salted water to a boil, add the potato slices, and cook for about 9 minutes until just tender. Drain well.
Sauté the Leeks: Heat the olive oil in a large skillet over medium heat. Add the sliced leeks, season with salt and pepper, and cook, tossing, for 8 to 10 minutes until very tender and softened.
Stretch and Top the Pizza: On a lightly floured surface, stretch or roll out half of the dough into a 12-inch round. Dust a pizza peel or another inverted baking sheet with cornmeal and lay the dough on top.
Layer the Toppings: Scatter half of the sautéed leeks over the dough, leaving a 1/2-inch border. Dollop with half of the ricotta, then arrange half of the par-boiled potato slices on top. Drizzle with a little olive oil.
Bake and Garnish: Slide the pizza onto the hot stone or baking sheet and bake for 10 to 12 minutes, until the crust is golden brown and the ricotta has melted and spread. Repeat the process with the remaining dough and toppings to make a second pizza.
Serve: Garnish the hot pizzas with the crispy bacon, chopped parsley, grated Parmesan, and lemon zest before slicing and serving.

Recipe Tips

For a perfect, pizzeria-style potato pizza every time.

How to get a crispy pizza crust at home? The key is high, sustained heat. Preheating your pizza stone or a heavy, inverted baking sheet for a full 30-60 minutes at the highest temperature your oven can manage is non-negotiable. This blast of heat from the surface creates a perfectly crisp base.
Why par-boil the potatoes? The pizza cooks very quickly in a hot oven. Par-boiling the potato slices first guarantees that they are fully cooked and tender on the finished pizza, not hard or raw.
Can I make this vegetarian? Yes, absolutely! To make a delicious vegetarian version, simply omit the bacon. You could add some sautéed mushrooms with the leeks for an extra layer of savory flavor.
How to clean leeks? Leeks are notorious for trapping grit between their layers. The best way to clean them is to slice them first, then place the slices in a large bowl of cold water. Swish them around with your hands, and the grit will sink to the bottom. Lift the clean leeks out of the water with a slotted spoon.

What To Serve With Potato and Leek Pizza

Simple sides to complement this fresh and savory pizza.

This gourmet “white” pizza is a wonderful meal on its own, but it also pairs well with:

A simple arugula salad with a lemon vinaigrette
A glass of crisp, dry white wine like a Pinot Grigio or Sauvignon Blanc
A side of marinated olives

How To Store Potato and Leek Pizza

Keeping your pizza delicious for leftovers.

Refrigerate: Store any leftover pizza slices, once completely cooled, in an airtight container or wrapped in foil in the refrigerator for up to 3 days.
Reheat: For the best results and to re-crisp the crust, reheat the pizza in a hot, dry frying pan for a few minutes per side, or directly on the rack in a hot oven or air fryer for 5-7 minutes.

Potato and Leek Pizza Nutrition Facts

An estimated guide per slice (assuming 8 slices per pizza).

Calories: 350 kcal
Carbohydrates: 35 g
Protein: 15 g
Fat: 18 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

What if I don’t have a pizza stone or peel?

If you don’t have these items, the best method is to use a heavy-duty baking sheet. Place it upside down in the oven to preheat. You can assemble your pizza on a piece of parchment paper and then slide the parchment paper with the pizza directly onto the hot, inverted baking sheet.

Do I have to peel the potatoes?

No, it’s not necessary, especially with thin-skinned potatoes like Yukon Golds. The skins will become tender during boiling and add a lovely rustic texture to the pizza. Just be sure to scrub them well.

Can I use a different kind of cheese?

Yes. While the creamy ricotta and salty Parmesan are a fantastic combination, you could also add some shredded low-moisture mozzarella for a classic “cheesy” pizza, or use crumbled goat cheese instead of ricotta for a tangier flavor.

Try More Recipes:

Carbonara Baked Potatoes Recipe
Soul Sweet ‘Taters Recipe
Phoebe Lapine’s Crab Cake Twice-Baked Potatoes Recipe