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.
Equipment
- 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
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Instructions
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Step 1
Preheat oven to 400 °F.
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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.
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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.
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Step 4
Season potatoes with the remaining salt and pepper then add the remaining leeks, blue cheese (if desired), and asparagus.
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Step 5
Bake for 20 minutes in oven. Once crisp, remove from oven and top with tomatoes and herbs.
