Serves 4
Hands-On Time: 10m
Total Time: 30m
Ingredients
* 1 1-pound package refrigerated pizza dough
* cornmeal for the pan
* 2 small leeks (white and light green parts), halved and thinly sliced lengthwise
* 2 medium Red Bliss potatoes, thinly sliced
* 1 teaspoon fresh thyme
* kosher salt and pepper
* 3 tablespoons extra-virgin olive oil
* 1/4 cup (1 ounce) grated Gruyere
* 1 5-ounce package mixed greens
Directions
1. Heat oven to 450° F.
2. Roll the dough on a lightly floured surface to a 1/4-inch thickness. Sprinkle a baking sheet with cornmeal and place the dough on top.
3. Combine the leeks, potatoes, thyme, 3/4 teaspoon salt, 1/2 teaspoon pepper, and 1 1/2 tablespoons of the oil in a large bowl. Scatter the potato mixture over the dough and sprinkle with the Gruyère. Bake until the crust is golden, about 20 minutes.
4. Slice into wedges and transfer to individual plates. Divide the greens among the plates. Sprinkle with 1/4 teaspoon salt and drizzle with the remaining oil.
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