This one is definitely a fan favorite. It even made my vegetable-fearing sister and potato-fearing niece happy; probably because it’s pizza. It began its life as a Real Simple recipe, but as usual I’ve tweaked it just a bit for us. I think it would work nicely cut up into small squares as an appetizer, too. (If you’d like to see how this recipe fits into a week of dinners from Trader Joe’s, there’s a menu available.)
- 1 1-lb. package wheat or whole wheat pizza dough (see comment below on whole grains)
- Flour for sprinkling
- 1 large leek, (white and light green parts), halved and thinly sliced into half-moons (about 2 oz.) or 2 medium shallots, chopped
- 3-4 medium red or Yukon Gold potatoes (about 1 lb.), sliced very thinly
- 1 tsp. fresh or ½ tsp. dried thyme
- ½ tsp. salt and ¼ tsp. pepper or to taste
- 2½ Tbsp. olive oil, divided
- Cornmeal for sprinkling
- 4 oz. lite sharp Celtic cheddar cheese or sharp cheddar, grated
- Preheat oven to 450° and if you have one, place pizza stone on center rack.
- Remove dough from wrapper, set on a floured surface and let rest for 20 minutes.
- While dough is resting and oven is preheating, slice leeks (or shallots) and potatoes and toss them in a bowl with thyme, salt, pepper, and 1½ Tbsp. of the olive oil.
- Roll dough into a ¼-inch-thick circle or to match the size of your pizza stone (mine is 12½ inches across). Place dough on pizza peel or large baking sheet sprinkled with cornmeal (to keep it from sticking).
- Brush remaining 1 Tbsp. of olive oil over top of dough. Spread potato mixture over dough and sprinkle with cheese.
- Use peel to scoot pizza onto stone or place baking sheet in the oven. Bake for 20 minutes or until cheese and crust are both golden brown. Cut into 8 slices.
Calories: 615 Fat: 25 g Saturated Fat: 6 g Carbohydrate: 79 g Sugar: 5 g Sodium: 1794 mg Fiber: 7 g Protein: 21 g Cholesterol: 21 mg cholesterol.
Adapted from Real Simple's Potato Leek Flatbread with Greens.
Recommended accompaniment: ¼ bag of Caesar salad
Cheddar Potato Pizza Shopping List
1 1-lb. Trader Joe’s (TJ’s) Wheat Pizza Dough ($1.29)
2 count TJ’s Organics Organic Washington Leeks* ($2.79)
1 bag Fresh Produce Red Potatoes* ($1.49)
13 oz. TJ’s Light Sharp Celtic Cheddar* ($4.73)
Fresh or dried thyme**
15 oz. TJ’s A Complete Salad, Caesar Style ($3.49)
TOTAL with Accompaniment ($13.79)
*Will have some left after using for this meal
**Assumed to be pantry staples, but available for purchase at TJ’s if needed
- Processed foods are high in sodium! I don’t normally do nutrition analysis on all of our meals, so this has been a fascinating process for me. I’m definitely learning my lesson on sodium. In this case, the big contributors were the crust, the added salt and the cheese. To meet the recommendation of 1500-2300 mg/day, you’d want a low sodium breakfast and lunch on this day.
- Is it a whole grain? I should’ve known. It’s not called “whole wheat pizza crust” for a reason, just “wheat pizza crust”. Whole wheat flour isn’t the first ingredient, but it’s got whole wheat flour in there and it gets you closer to your daily whole grain goal than TJ’s other two dough options: plain (white) and herb.
- Lowfat cheese can taste fantastic! I was blown away by the Lite Sharp Celtic Cheddar. It tastes grand (as they’d say in the homeland) and there’s no way you’d know it was reduced fat if you didn’t look at the label. Ounce for ounce it has 70 calories, 4 g fat, 210 mg sodium, and 8 g protein. Regular sharp cheddar has 120 calories, 10 g, 190 mg, and 7 g, respectively, so that’s quite a savings. Good texture, rich flavor; this one’s a keeper.
- Can I trim anywhere to save calories? You could use less salad dressing or cut back on the amount of potatoes or cheese that you layer on the pizza. It will still be quite a satisfying meal, but you’ll have shaved off a bit here and there.
- Leftovers. For this meal the leftovers work out perfectly if you’re cooking for two people. There will be two servings of pizza left and two portions of salad; just right for lunch the next day. (Don’t dress the whole salad at once or the extra will be soggy after sitting overnight.)
Do you have any creative pizza toppings you’d like to recommend?