July 28, 2021
Grilled Potato, Leek & Gorgonzola Flatbread Pizza
Try this Grilled Potato, Leek & Gorgonzola Flatbread Pizza from the new cookbook, My New Table, available for pre-order now.
I rely on shortcuts like naan and frozen dough to get an easy crust every time. Lay out the ingredients on a platter so everyone can customize their own pizza. I love Terroni’s Peperoncini Piccanti on the side to add heat.
Yield: Makes 4 pizzas
- Preheat oven to 400°F. Bring large pot of salted water to a boil. Add potatoes and boil until just tender, about 10 minutes. Run under cold water to cool, then slice very thinly.
- Place flatbreads on baking sheet. In small bowl, combine garlic and olive oil. Brush garlic-oil mixture onto flatbread.
- Divide potato slices evenly between flatbreads. Break Gorgonzola into large pieces and add it on, along with leek and prosciutto (if using). Sprinkle with Parmesan, rosemary and pepper.
- Bake for about 8 to 10 minutes, until crisp and top is bubbly. Cut flatbreads in half and enjoy.
Recipes courtesy of trishmagwood.ca and excerpted from My New Table by Trish Magwood. ©2021 Trish Magwood. Photography by Ksenija Hotić. Published by Appetite by Random House, a division of Penguin Random House Canada. Reproduced by arrangement with the Publisher. All rights reserved.