Savoury Potato Mushroom Leek Pizza Recipes

SAVOURY POTATO, MUSHROOM & LEEK PIZZA

Steps:

• 1. In a large skillet, heat oil over medium-low heat; cook garlic, mushrooms, leeks, rosemary, salt and pepper, stirring, for 6 to 8 minutes or until mushrooms have released their liquid and leeks are tender. Toss potatoes in leek mixture to coat.
• 2. Press dough onto 12-inch (30 cm) pizza pan; sprinkle with Parmesan cheese.
• 3. Top with potato mixture in overlapping concentric circles. Sprinkle with Cheddar and mozzarella cheese. Bake in 450F (230C) oven for 20 to 30 minutes or until crust is crisp and potatoes are tender.

SAVOURY POTATO, MUSHROOM AND LEEK PIZZA

Steps:

• In large skillet, heat oil over medium-low heat; cook garlic, mushrooms, leeks, rosemary, salt and pepper, stirring, for 6 to 8 minutes or until mushrooms have released their liquid and leeks are tender.Toss potatoes in leek mixture to coat.Press dough onto 12-inch (30 cm) pizza pan; sprinkle with Parmesan cheese.Top with potato mixture in overlapping concentric circles.Sprinkle with Cheddar and mozzarella cheese.Bake in 450°F (230°C) oven for 20 to 30 minutes or until crust is crisp and potatoes are tender.

MUSHROOM-LEEK PIZZA

Steps:

• Set oven to 425 degrees. Heat 2 tablespoons olive oil in a pan over medium heat. Add leek and garlic and cook until tender, about 4 minutes. Increase heat to medium-high, add mushrooms, and cook about 2 minutes more. Season with salt. Place pitas on a parchment-lined baking sheet. Spread each with 2 tablespoons ricotta, drizzle with olive oil, and top with vegetables. Bake until the pita is golden and cheese begins to melt, 6 to 8 minutes. Season with red-pepper flakes.