July 28, 2021

Grilled Potato, Leek & Gorgonzola Flatbread Pizza

Recipe: Trish Magwood

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.


  • 4–6 small white potatoes
  • 2 large rectangular flatbreads
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 200 g (7 oz.) Gorgonzola
  • 1–2 leeks, white parts only, halved lengthwise and sliced very thinly
  • 6 slices prosciutto (optional)
  • 1⁄2 cup grated Parmesan
  • 2 sprigs rosemary, leaves only, chopped


Yield: Makes 4 pizzas

  1. 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.
  2. Place flatbreads on baking sheet. In small bowl, combine garlic and olive oil. Brush garlic-oil mixture onto flatbread.
  3. 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.
  4. Bake for about 8 to 10 minutes, until crisp and top is bubbly. Cut flatbreads in half and enjoy.

Recipes courtesy of 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.