Leeks and potatoes are a match made in heaven. Usually they are found together in creamy Vichyssoise soup, but they are also a great savory topping for pizza. The mix of thinly sliced potatoes, mild oniony leeks, and nutty-tasting Gruyere is the perfect indulgence when you’re looking for some healthy comfort during treatment. And if you think that potatoes and pizza don’t go together, think again. Try this pizza and see for yourself.

4 servings

7 ingredients

20 min prep

  • 1 tablespoon olive oil
  • 4 medium leeks, white and light green parts only, sliced (about 2 cups)
  • 1 tablespoon fresh thyme leaves
  • Salt and black pepper, to taste
  • 1 ball pizza dough (see Chef Tips)
  • 1½ cups grated Gruyere, or to taste
  • 3 medium Yukon Gold potatoes, sliced very thin on a mandolin or box grater, soaked in cold water

  1. Preheat the oven to 400 degrees.
  2. Heat the olive oil in a skillet over medium heat. Add the leeks, thyme, salt, and pepper. Saute until soft and turning slightly golden, about 5 minutes. Set aside.
  3. Roll out the pizza dough on a lightly floured surface. Transfer to a lightly oiled baking sheet.
  4. Sprinkle 1 cup of the grated Gruyere evenly over the dough. Place the leek mixture on top and then add the thinly sliced potatoes in one layer over the cheese and leeks and sprinkle the remaining ½ cup of cheese.
  5. Bake on the bottom shelf of the oven for 12 minutes, or until the crust is browned and crispy and the potatoes are tender. Slice and serve with a simple salad.

Chef Tips

Pre-rolled and par-baked crusts can be bought from your local market for a quick pizza fix when you are in a hurry. You can also buy raw pizza dough from your favorite pizzeria or bakery to roll out yourself. Just ask them for it.

If you can’t find either of these, pizza toppings are good on many things, from pita breads to lavash to bagels. You don’t need a pizza crust to make great pizza. Be bold and experiment — it will still be delicious!

Nutrition Facts (per serving)

Calories: 527; Fat: 22g; Saturated Fat: 11g; Polyunsaturated Fat: 2g; Monounsaturated Fat: 8g; Carbohydrates: 60g; Sugar: 3g; Fiber: 6g; Protein: 24g; Sodium: 734mg

Registered Dietitian Approved

Your recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Researchand the American Cancer Society.

This recipe was originally published on Cook for Your Life. It is used by permission.

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