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.
Nutrition
Did you make this recipe?
Tag @itdoesnttastelikechicken on Instagram and hashtag #itdoesnttastelikechicken.
Bon Appetegan!
Sam.
The only thing I changed was sprinkling a smidgen of cornmeal at the bottom because my husband loves it. This was incredible! Used a cookie sheet rather than a pizza pan because it’s what my Nona would have done, and I only needed 1 potato because my slices were thinnnn. The seasoning was perfect, and when topped with a vegan Parmesan made by the grocery store I work for, it was completely inhaleable. This will become my new brainless meal.
Wonderful!! SO happy it was a hit, Meghan 🙂
Sam, I just bought one of your cookbooks, and I just love your style! I will be trying the Leek and Potato Pizza very soon! Thanks! Donna
Thank you so much, Donna! I hope you enjoy it!
It was love at first bite! I have made this recipe so many times I no longer have to look at the instructions. THIS IS DIVINE! My carnivorous, dairy eating and drinking (ugh!) hubby gets so excited whenever I make it and has been bragging about this pizza to co-workers for months! (He jokes that he is vegan by marriage!) He requested that I forward the link to the recipe so he can pass it on to his colleagues, and I think I have told ANYONE WHO WILL LISTEN about the ABSOLUTE PERFECTION of this pizza! There are simply not enough words to adequately convey my thanks to you. It is recipes like this that make it far easier for a recent foodie-gone-vegan like me to stay on track.
WOW!!! Thank you so much, Liz!! So very happy you and your husband love this recipe so very much!! 😀
Would you recommend putting your “ooey gooey vegan mozzarella cheese” on top instead of the coconut milk?
I plan to try this out and make for my vegan sister & I over the holidays. We can make dough for individual pizzas and my non vegan hubby can do whatever he wants with his! 🙂
I really enjoy the creaminess and flavour of the coconut milk here, so that’s what I would recommend. If you are making multiple pizza options, you could always experiment! Enjoy 🙂
lets try this sometime!
I can’t find your recipe for the gluten free pizza dough. I so want to make this!
Hi Claudette,
I don’t have a recipe for gluten free pizza dough recipe, but there are many online, and you can find different brands in the grocery store. One day I will figure out my own version 🙂
I LOVE potato pizza. It’s great with jalapenos, too.
Ooo yes, jalapeños would add a lovely bite. Good idea!
When I was living in Japan, I used to get a mashed potato and mayo pizza. There were small balls of mashed potatoes scattered over the top of the pizza. Then, the entire pizza was criss-crossed , lattice fashion, with a mayo sauce. On other pizzas , the lattice sauce may have been a pesto or avocado cream. If you are looking for interesting alternatives, google Japanese or Asian pizzas. I am including this link because it has video commercials that I thought you might enjoy. http://slice.seriouseats.com/archives/2008/02/crazy-weird-asian-pizza-crusts-japanese-korean-hong-kong.html
Wow! Some of those pizzas are very strange!! Haha. Mashed potato and mayo doesn’t sound too far off what I have here, but mine is based more on the classic Italian pizza. Thanks for sharing the crazy pizza link!
Oh, dear. Here she goes again. She’s just had another peek into my refrigerator to see what’s there, and invented a recipe to match my available ingredients. Is there an App for that? If so, I guess it’s called iSpy. Thanks for planning dinner tonight, Sam. I owe you!
Hahaha! I love it. I have magic powers that I was completely unaware of! Enjoy the pizza!
No way! I just made a leek pizza on Saturday!! It was my first time using leeks too 😛 So good!
Haha! Great minds… It is so good!!