Potato Leek Pizza
This Potato Leek Pizza is the ultimate cozy-meets-gourmet bite. A creamy base of mascarpone and herbaceous Boursin stands in for traditional sauce, creating a rich, velvety layer. Paper-thin slices potatoes and caramelized leeks bake until tender and golden, while shards of crispy prosciutto add that salty crunch on top.
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.