Potato Leek Pizza

3.0 (7)

Cookbook writer Leanne Brown suggests these simple, idiosyncratic pizzas go a play wont successful your house. She likes to agelong her dough bladed and big, but it is up to each navigator arsenic to however heavy to marque the homemade oregon store-dough dough. These pizzas tin beryllium made adjacent much flavorful with crisp-cooked, crumbled bacon oregon prosciutto. Or, sprinkle them with grated Parmesan, crushed reddish capsicum flakes oregon caller basil.

Baking times volition alteration depending connected the thickness of the dough.

Place pizzas successful airtight instrumentality and refrigerate for 3 days.

If making dough, it tin beryllium portioned, coated lightly successful olive oil, sealed successful resealable bags and frozen for up to 3 months. Defrost overnight successful the refrigerator and past fto it travel to country somesthesia for 30 minutes earlier shaping and baking.

Ingredients

Nutritional Facts

Per serving (using Neopolitan-Style Pizza Dough)

• Calories

  583

• Fat

  32 g

• Saturated Fat

  17 g

• Carbohydrates

  46 g

• Sodium

  757 mg

• Cholesterol

  80 mg

• Protein

  27 g

• Fiber

  3 g

• Sugar

  3 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from “Good and Cheap: Eat Well connected $4 a Day," by Leanne Brown (Workman, 2015)

Tested by Ann Maloney.

Related Recipes

• All-Purpose Nearly Normal Gluten-Free Pizza
• Whole-Wheat Pizza Dough
• Neapolitan-Style Pizza Dough