Perfect for a family night in—grab your favorite pizza toppings, add some color with Little Potatoes, and bake in the oven for a tasty weekend dinner.

20 mins
20 mins


  • Parchment paper
  • 9” x 12” baking sheet


  • 1 garlic bulb
  • 1 tsp salt, divided
  • 1 Tbsp extra virgin olive oil
  • 1 package pre-made pizza dough
  • 1/4 cup 35% cream
  • 2 cups mozzarella cheese, shredded
  • 1/2 leek, thinly sliced and divided
  • 3/4 lbs Little Potatoes, thinly sliced
  • 2 oz blue cheese (optional)
  • 1 bunch asparagus
  • 10 cherry tomatoes, quartered
  • 1 tsp rosemary or parsley, chopped


  • Step 1

    Preheat oven to 400 °F.

  • Step 2

    To roast garlic, cut the top off the garlic bulb, place on a parchment lined baking sheet, and season with a pinch of salt and pepper. Drizzle with olive oil. Bake for 15 minutes or until cloves start to separate from the bulb. Remove cloves from skin.

  • Step 3

    Stretch and spread out the pizza crust on a lightly greased 9” x 12” sheet pan. Make a series of small holes in the dough with a fork (known as ‘docking’) then smear the roasted garlic onto crust, followed by cream, cheese, half the leeks, and potatoes.

  • Step 4

    Season potatoes with the remaining salt and pepper then add the remaining leeks, blue cheese (if desired), and asparagus.

  • Step 5

    Bake for 20 minutes in oven. Once crisp, remove from oven and top with tomatoes and herbs.