Vegan Potato Leek Pizza
Everything you love about Potato Leek Soup in Pizza form! Smooth white sauce, creamy potatoes and crisp leeks all full of lemon-rosemary flavor.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours
- Yield: 1 12-inch Pizza 1x
- Category: Savory Recipes
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
For the Crust
2 c all purpose flour
1 tsp salt
3/4c lukewarm water (about 110 degrees F)
1 tsp active dry yeast
1/2 tsp sugar
For the White Sauce
1 tbsp olive oil
1 tbsp all purpose flour
1 c nondairy milk (unsweetened and unflavored)
1 tbsp lemon juice
1/2 tsp sea salt
1/4 tsp black pepper
For the Toppings
2 gold potatoes
1 tbsp olive oil
1 large leek
1 tbsp fresh rosemary
1 tbsp lemon zest
Instructions
- Prepare the Dough: Start by making the pizza dough. In a large bowl, whisk together flour and salt. Set aside. In a small measuring cup, measure out the lukewarm water and add sugar and yeast. Stir together and set aside for about 10 minutes. After time has elapsed the water should look frothy. If not, your yeast is expired OR the water was too hot. Discard and start again. Pour water into flour mixture and stir with a wooden spoon until dough starts to come together. Knead with your hands until there are no longer any dry ingredients. Cover dough with a clean kitchen towel and set in a warm area to rest for at least 2 hours.
- Make the Sauce: While dough is resting, make the white sauce. In a small saucepan, heat the olive oil over medium heat. Whisk in the flour for about 1 minute. Slowly add in the nondairy milk. Reduce heat to medium-low and allow sauce to simmer for 5-7 minutes, whisking frequently. Sauce should thicken slightly during this time. Remove sauce from heat and whisk in lemon juice, salt and pepper. Sauce will continue to thicken as it cools.
- Prep the Potatoes: Slice potatoes into medallions about 1/4 inch thick. Add to a skillet with 1/4 cup water. Cover and steam over medium heat for 5-7 minutes. Potatoes should soften slightly but still have integrity. Your don’t want them to fall apart. Drain and set aside.
- Finish the Toppings: While potatoes are steaming, wash and cut leeks. Leeks can be very sandy so depending on where you got them they may need to soak in a bowl of water for 10 minutes or so. Once clean, cut into 1/4 inch medallions like with the potatoes. Heat olive oil in a skillet over medium-high heat and toss in the leeks. Sauté until slightly golden on each side. Add in the potatoes, rosemary and lemon zest. Continue to cook until all ingredients are soft.
- Bake: Preheat oven to 500 degrees F (260 C). Remove towel from resting pizza dough and turn out onto a lightly-greased baking sheet. Knead slightly and then spread dough out using your fingers until your crust is circular and about 12 inches in diameter. Spread white sauce evenly on the dough. You may not use all of it. Top with the potato/leek mixture. Place pizza on center rack of preheated oven and bake 8-10 minutes or until crust looks golden brown. If you like a little bit of char you can put your oven on the broil setting for the last 1-2 minutes of baking.
Notes
*Pizza will keep in an airtight container in the refrigerator for 2-3 days.
**Pizza dough can be made in advance and will keep in the refrigerator for 1-2 days wrapped tightly in plastic.
***Recipe adapted from White Pizza with Rosemary Potatoes and Caramelized Leeks by Food to Glow.
Find it online: https://censoredbaker.com/vegan-potato-leek-pizza/
