This Vegan Leek & Potato Pizza recipe is sponsored by Half Your Plate, who I love because their mission is to get you to eat more veggies! Now THAT is a campaign I can get behind.
You know the good ‘ol classic Leek and Potato soup? Well what if I were to tell you that you could have all of the same rich, potato-y, leek-y goodness of the soup, but on PIZZA! Did you just dance around with excitement? Yeah… me too.
I mean talk about comfort food disguised as something fancy looking. This is seriously one of my most favourite pizzas. It’s makes a great appetizer if you are having a party, but really I just love making it for myself and diving into it with a glass of wine, and perhaps a good book… who am I kidding, a good romcom.
Now let’s discuss the layers of deliciousness that are going on in this pizza.
Leek & Potato Pizza Layers:
- Layer 1: sautéed leeks and garlic.
- Layer 2: Thinly sliced poatoes
- Layer 3: Chopped rosemary with salt and pepper.
- Layer 4: Creamy dreamy coconut milk.
Put that in the oven and all of these layers become very, very good friends. This pizza is for real. It’s one of those pizzas that you can’t even decide if it’s better served hot or cold because you are just so dang happy you are eating it. It is total carb perfection, and trust me, I love me some carbs.
The key to making the flavours pop on this pizza are the leeks. Aren’t leeks such a pretty vegetable? I was so happy when Half Your Plate wanted me to do something fun with them. Basically give me any kind of onion and I will be a happy cook, but leeks have a lovely mild onion flavour that isn’t as pungent, making them sing in perfect harmony with the potatoes and coconut milk.
Now I know what you may be thinking, coconut on pizza? Just trust me on this one. There is no other way to explain it than it literally tastes like heaven on a slice.
To make this pizza, first we have to sauté the leeks. Slice the leeks lengthwise then wash them well. I find that leeks tend to hold dirt in-between the layers so make sure to wash well between the layers. Finely slice the leeks (the white and light green part of the leek, the dark green leaves are discarded). Then mince the garlic.
Heat the oil in a pan over medium heat then gently sauté the leeks and garlic until wilted and they begin to caramelize (brown bits).
In the meantime very thinly slice the potato. If you have a mandoline, use that as it will make the job much easier. I have this Japanese mandoline slicer which I love and highly recommend.
The potato pieces should be about this thick.
Now lightly flour a clean work surface and stretch your dough. If you are not a pizza dough stretching expert (and I am most certainly not), this can take some time, so just be patient and gently press and stretch until your dough is big enough for your pizza pan. Lightly grease your pizza pan, lay out the dough and then ↓↓↓↓↓↓
Oh boy! I want it all over again.
Spread the leek mixture across the pizza dough. Then lay potato pieces around the dough in circles just slightly overlapping each other until you have covered the entire thing. Season the potatoes with rosemary, salt and pepper. Then finally drizzle the coconut milk across the pizza.
Bake for 20 – 25 minutes until the crusts are golden brown, and the potatoes are cooked.
This pizza looks fancy but it is actually so easy to make. The layers of leek, potato, rosemary, and coconut milk make this pizza so flavourful and delicious. Perfect for an appetizer or the main dish.
- 1 tablespoon olive oil
- 2 leeks (white and light green parts only), finely sliced
- 2 cloves garlic, minced
- 1 pizza dough, store-bought or homemade (use gluten free pizza dough if preferred)
- 1 - 2 yukon gold potatoes, thinly sliced
- 1 tablespoon fresh rosemary
- Salt & Pepper to taste
- 1/2 cup full-fat coconut milk
Preheat your oven to 425F (220C). Lightly grease a pizza pan
Heat the olive oil in a pan over medium heat then gently sauté the leeks and garlic until wilted and they begin to caramelize. Remove from heat
Lightly flour a clean work surface and stretch your dough until it is big enough for your pizza pan.
Spread the leek mixture across the pizza dough. Next lay potato pieces around the dough in circles just slightly overlapping each other until you have covered the entire pizza. Season the potatoes with the rosemary, salt and pepper. Then finally drizzle the coconut milk across the pizza. Bake for 20-25 minutes until the crusts are golden brown, the potatoes are cooked.