Leek & Potato Pizzette + News!
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 10 - 12
Crisp mini pizzas with soft slices of potato, melting leeks, a kick of chilli and salty nuggets of cheese. Makes 10 - 12 pizzette.
  • 1 x quantity of homemade pizza dough
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 4 leeks, cleaned, halved lengthways and cut into slices
  • 10 new potatoes, very thinly sliced
  • 3 sprigs thyme, leaves picked
  • large pinch flaky sea salt
  • 1 large chilli, thinly sliced
  • 175g feta cheese
  1. Preheat the oven to 220 degrees C and place two pizza stones or baking trays inside to heat up.
  2. Divide your dough into 10 - 12 equal balls, depending how big you'd like your pizza. On a lightly floured work surface, roll each ball out to about 0.5cm thick.
  3. In a medium saucepan, heat the oil and butter until the butter has melted. Add the leeks and cook gently until soft and melting, around 10 minutes. Allow to cool slightly.
  4. Toss the potato slices with the thyme and salt. Divide the leek mixture over the pizza bases. Top with slices of potato and sprinkle with chilli. Crumble over the feta then transfer the pizzette to your pizza stone and bake for 10 - 15 minutes or until crisp and risen at the edges.
  5. Allow to cool slightly, then serve. These pizzette can be topped with all manner of treats and are best eaten on the day of making.
Recipe by thelittleloaf at http://www.thelittleloaf.com/2015/10/01/leek-potato-pizzette-news/