Cheddar Potato Pizza
Prep time
Cook time
Total time
Makes one 12-inch pizza which can easily be cut into 8 slices.
Recipe type: Main Dish
Serves: 4
  • 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
  1. Preheat oven to 450° and if you have one, place pizza stone on center rack.
  2. Remove dough from wrapper, set on a floured surface and let rest for 20 minutes.
  3. 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.
  4. 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).
  5. Brush remaining 1 Tbsp. of olive oil over top of dough. Spread potato mixture over dough and sprinkle with cheese.
  6. 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.
Nutrition Information Per Serving with suggested Caesar Salad accompaniment:
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.
Nutrition Information Per Serving
Serving size: 2 slices Calories: 473 Fat: 16 g Saturated fat: 4 g Carbohydrates: 68 g Sugar: 2 g Sodium: 1404 mg Fiber: 6 g Protein: 17 g Cholesterol: 10 mg
Recipe by Veg Girl RD at