Best Potato Leek Pizza Recipes

CALIFORNIA PIZZA KITCHEN POTATO LEEK SOUP

California Pizza Kitchen Potato Leek Soup image

This is from the restaurant chain California Pizza Kitchen. I had to make my own because they keep changing their menu and taking this soup off of it altogether. What a shame, now I have to make a whole pot and eat it until I'm guilty of glutony. I like the caramelized leeks because they lend a lot of flavor to the soup. Once I accidentally over caramelized it (very brown), I thought it made the soup even better but maybe it's because I am used to burnt food.

Provided by Nado2003

Categories Potato

Time 35m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

3/4 lb leek (2 large)
1 lb baking potato, peeled and cut into 1/2-inch chunks (2 medium)
2 teaspoons kosher salt
3/4 teaspoon dried oregano
3/4 teaspoon dried thyme
1/4 teaspoon ground black pepper
1 bay leaf
2 tablespoons extra virgin olive oil
1 teaspoon soy sauce
1 1/3 cups chicken broth
1 1/2 cups half-and-half (or light cream)
1/2 cup whipping cream (or heavy whipping cream)
2 tablespoons green onions (thinly sliced, green part only)

Steps:

Cut off roots and trim dark green tops from leeks. Discard any tough outer leaves. Cut each leek lengthwise in half, then crosswise into 1/4-inch slices. Rinse leeks thoroughly in large bowl of cold water, swishing to remove sand. Transfer leeks to colander to drain, leaving sand in bottom of bowl. Repeat process, changing water several times, until all sand is removed.
In 4-quart saucepan, combine potatoes, salt, oregano, thyme, pepper, bay leaf, half of leeks, and 3 cups water; cover and heat to boiling over high heat. Reduce heat to low; cook 5 minutes or until potatoes are very tender. Discard bay leaf.
Meanwhile, in nonstick 12-inch skillet, heat oil over medium heat until hot. Add remaining leeks and cook 10 to 12 minutes or until leeks are tender, stirring frequently. Stir in soy sauce and cook 1 to 2 minutes or just until leeks are evenly browned, stirring constantly. Transfer leek mixture to saucepan with potato mixture; stir in broth.
In batches, ladle potato mixture into blender; cover, with center part of cover removed to allow steam to escape, and blend until pureed. Pour puree into large bowl. Repeat with remaining mixture. (OK, I skip this step and just put my stick blender into the soup pot and puree the whole thing.).
Return puree to same saucepan; stir in half-and-half and heavy cream. Heat soup over low heat just until heated through, stirring occasionally (do not boil). Serve soup hot, or cover and refrigerate at least 4 hours or up to 24 hours to serve chilled later. Sprinkle soup with sliced green onion to serve.

Nutrition Facts : Calories 223.7, Fat 14.5, SaturatedFat 7.2, Cholesterol 37.2, Sodium 640.5, Carbohydrate 20.3, Fiber 1.9, Sugar 2.4, Protein 4.3

SAVOURY POTATO, MUSHROOM & LEEK PIZZA

Savoury Potato, Mushroom & Leek Pizza image

This recipe is from one of the free recipe pamphlets you can get at Foodland grocery stores. It is amazing! The toppings are absolutely delicious and makes a hearty, tasty dinner. Highly, highly recommend!!

Provided by mk10pl

Categories Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil
5 garlic cloves, thinly sliced
2 cups sliced mushrooms
1 cup sliced leek (white and pale green part only)
2 tablespoons chopped fresh rosemary
3/4 teaspoon salt
1/2 teaspoon pepper
4 potatoes, scrubbed and thinly sliced (about 3 cups/750 ml)
1 lb prepared pizza dough or 1 lb unbaked prepared pizza crust
2 tablespoons grated parmesan cheese
1/2 cup each shredded cheddar and mozzarella cheese

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.

Nutrition Facts : Calories 335, Fat 14.4, SaturatedFat 3.8, Cholesterol 13.3, Sodium 582.1, Carbohydrate 43.5, Fiber 5.7, Sugar 3.4, Protein 10.1

POTATO-LEEK PIZZA

Potato-Leek Pizza image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 40m

Yield 1 pizza

Number Of Ingredients 10

Ingredients

Extra-virgin olive oil, for drizzling
6 slices thick-cut bacon, cut into 1-inch pieces
3 leeks, rinsed well to remove grit and thinly sliced
1 loaf store-bought frozen bread dough, thawed and left to rise according to package instructions
5 small red potatoes, sliced paper thin with a mandoline or sharp knife
Kosher salt
1 pound fresh mozzarella, sliced thin
4 ounces goat cheese, crumbled
1/3 cup grated Parmesan
Freshly ground black pepper

Steps:

Preheat the oven to 475 degrees F. Drizzle a baking sheet with olive oil.
In a skillet, fry the bacon over medium heat until cooked but not crisp; remove and set aside. Pour off most of the grease but do not clean the skillet. Return the skillet to the stove and turn the heat to medium low. Add the leeks and saute until soft, about 3 minutes.
Pull or roll the bread dough into a rectangle and place on the oiled baking sheet. Drizzle the dough with olive oil. Arrange the potatoes in a single layer all over the crust, slightly overlapping the edges. Sprinkle the potatoes lightly with salt, then lay the mozzarella slices in a single layer on top of the potatoes. Arrange the leeks on top of the cheese. Sprinkle the fried bacon pieces over the top, followed by a generous addition of crumbled goat cheese, grated Parmesan and freshly ground black pepper.
Bake until the edges of the crust are golden brown and the cheese is melted and bubbly, 11 to 13 minutes. Cut into squares and serve immediately.