Leek and potato pizza

Leek and potato pizza

By
From
The Natural Cook
Makes
1
Photographer
Laura Edwards

This is a twist on the classic potato pizza bianca, rather comically inspired by leek and potato soup. It works really well. It’s very rich; the cream makes up for the lack of mozzarella.

For the topping

Ingredients

Quantity Ingredient
1 quantity Creamed leeks
2 potatoes, sliced 5 mm thick
3 sprigs rosemary, needles picked

For the spelt pizza dough

Quantity Ingredient
1/2 teaspoon dried yeast
1 teaspoon fine salt
glug extra virgin olive oil, plus more for the topping
a little bit light olive oil
150g spelt flour, plus more to dust
or 150g strong white flour, plus more to dust

Method

  1. First make the dough. Mix all the ingredients except the light olive oil together with 100 ml warm water. Cover with a clean plastic bag and set aside to rest for 30 minutes. Knead the dough for five minutes, then rest for one and a half hours to prove in a warm place.
  2. When ready to cook, preheat the oven to its maximum temperature for a good 15 minutes, so that it’s really hot. Boil the potatoes for about five minutes, until they just soften. Drain and allow to dry. Toss with a splash of extra virgin oil, salt, pepper and the rosemary.
  3. Oil a baking tray with the regular light olive oil. Roll out the dough 3–5 mm thick on a lightly floured work surface, or to the rough size of the tray. Fill the tray with the dough. Spread with the creamed leeks, then place the rosemary and potatoes evenly on top. Drizzle with extra virgin oil and bake for 25–30 minutes, or until the base has browned and is cooked through.

Storage

  • The pizza is good eaten fresh, but is also great served cold for breakfast.

Cook natural

  • Spelt is an ancient grain that is more nutritious and digestible than regular wheat. Even those without an intolerance to wheat will feel the benefits of using spelt flour. It has a delicious nutty flavour and is easy to work with. It can be used to replace wheat flour in any recipe and works really well in pastries and bread. It is also savoury and scrumptious as a whole grain used in pilafs and as an alternative to risotto rice.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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