Potato Leek Pizza with Mascarpone, Boursin, and Crispy Prosciutto
If you’ve been craving something cozy yet totally elevated for pizza night, this Potato Leek Pizza with Mascarpone and Boursin sauce is it. Think crispy, golden potatoes layered over a creamy, garlicky cheese spread, caramelized leeks for a hint of sweetness, and shards of salty prosciutto to finish it all off. It’s rustic, indulgent, and every bite is full of flavor.
This pizza is a little French-inspired and a little Italian, but completely made for those nights when you want something that feels extra special without hours of work. The mascarpone and Boursin make the perfect sauce—rich, tangy, and so creamy. Paired with paper-thin Yukon gold potatoes and sautéed leeks, it’s the ultimate combination of earthy and decadent. And then, just when you think it can’t get better, crispy prosciutto gets sprinkled on top for that crunchy, salty perfection.
It’s an amazing recipe for pizza night when you’re tired of the usual tomato-and-mozzarella combo. Plus, you can make it in under an hour!
If there’s one thing I can never resist, it’s a really good homemade pizza. Not the usual tomato sauce and mozzarella (though I love that, too), but something unexpected—something that feels like it belongs on the menu of a cozy little wine bar. That’s exactly what this Potato Leek Pizza with Mascarpone and Boursin is all about. It’s simple, yet so special, with flavors that just… work.
When I first started playing around with this idea, I knew I wanted to skip the traditional red sauce. I wanted something creamy, luxurious, and slightly tangy—a base that felt more like a rich spread than a sauce. Mascarpone was the obvious choice: light, buttery, and decadent. But then I thought, why stop there? Enter Boursin, that soft, herby cheese that melts into the mascarpone like a dream. Together, they create this velvety layer that’s garlicky, savory, and just the tiniest bit indulgent.
From there, it was all about the toppings. Yukon gold potatoes—thinly sliced until almost translucent—layered like little golden petals across the pizza. They bake up tender and earthy, soaking in all the creamy goodness beneath them. Then come the leeks, sautéed slowly until they’re sweet, soft, and just starting to caramelize. They bring this delicate onion flavor that balances the richness of the cheeses perfectly.
But the real magic? The crispy prosciutto. Those salty, paper-thin slices crisp up in the oven until they shatter like glass when you bite into them. Sprinkle them over the pizza right before serving and suddenly, every bite has this crunch and a punch of salty, savory goodness that takes things to the next level. A little Fontina cheese melted over everything ties it all together, giving you that classic pizza vibe, but with so much more depth.
The whole thing feels like something you’d order out, but it comes together in under an hour. And when it comes out of the oven, golden and bubbly, with curls of crispy prosciutto on top? Let’s just say, this is one of those recipes that makes you feel like you’re treating yourself—because you are.
Potato Leek Pizza
Ingredients
- 1 ball pizza dough about 10–12 oz
- 1 Yukon Gold potato very thinly sliced
- 1 medium leek thinly sliced
- 1 tbsp olive oil
- 1/2 cup mascarpone cheese
- 2 tbsp Boursin cheese garlic & herb flavor works best
- 2 slices prosciutto
- 1/2 cup fontina cheese shredded
- 2 tsp fresh thyme leaves minced
- Salt & pepper
Instructions
- Preheat oven to 475°F with a pizza stone or inverted sheet pan inside.
- Thinly slice 1 Yukon Gold potato (use a mandoline for evenness). Toss them in a little olive oil, salt, and pepper.1 Yukon Gold potato
- Sauté the sliced 1 medium leek in 1 tbsp olive oil over medium heat until soft and slightly caramelized. Set aside.1 medium leek, 1 tbsp olive oil
- In a small bowl, mix 1/2 cup mascarpone cheese and 2 tbsp Boursin cheese until smooth and spreadable. Add a pinch of salt and pepper.1/2 cup mascarpone cheese, 2 tbsp Boursin cheese
- Lay 2 slices prosciutto on a parchment-lined sheet pan and bake for 8–10 minutes until crisp. Let cool, then break into shards.2 slices prosciutto
- Stretch or roll out the 1 ball pizza dough to about 12 inches on a lightly floured surface.1 ball pizza dough
- Spread the mascarpone-Boursin mixture evenly over the dough, leaving a small border.
- Layer the potato slices in an overlapping circular pattern. Scatter over the sautéed leeks. Sprinkle the shredded 1/2 cup fontina cheese and 2 tsp fresh thyme leaves evenly over the top Drizzle lightly with olive oil and sprinkle with Salt & pepper.1/2 cup fontina cheese, 2 tsp fresh thyme leaves
- Transfer pizza to the hot stone/sheet and bake for 8–10 minutes until the crust is golden and crisp, and the potatoes are tender.
- Remove from the oven, top with crispy prosciutto shards, fresh thyme leaves, and a pinch of flaky salt.
- Slice and serve immediately.
