Potato Leek Pizza on Pita

This unique and delicious Potato Leek Pizza recipe is a family-friendly meal that everyone will love! Using whole wheat pita bread as the base speeds up the process, so that you can indulge in your individual pizza sooner than later.

This recipe is featured in my Winter Week 1 Meal Plan and the monthly winter vegetable meal plan. For more info, visit the meal plans page.

This post may contain affiliate links. For more information, see my affiliate disclosure.

I am overly excited about this Potato Leek Pizza, you guys!!! It’s one of my favorites from this winter’s recipe testing. But I know what you may be thinking…potatoes on pizza? Really?

Hear me out. This amazing combo was inspired by the Boise pizza at Pizzeria Lola here in Minneapolis. Will and I first discovered it after a long day of yard work this summer, when a crispy pizza with potatoes and caramelized onions proved to be exactly what our ravenous selves needed.

I’ve been thinking about replicating it ever since, and it finally happened. This version uses leeks instead of caramelized onions, and a simple garlic olive oil base in place of Lola’s cream sauce.

It’s delicious, interesting, and so fun! PS – if you have a lot of leeks on hand, you may want to check out the Chicken and Leek Pasta Bake while you’re here!

How to Make Potato Leek Pizza

First, prep the toppings. Use a mandoline to slice a Yukon gold potato into paper thin slices. Then, use a knife to slice the green bottom part of a leek in half and then into half moons. Put the leeks in a bowl with cold water to wash them off.

You also need to cook the potato slices before making the pizzas. The easiest way to do this is to bring a small saucepan of water to a boil, add the slices, and cook for 3-4 minutes until tender. Make sure they’re not falling apart.

While the potatoes are cooking, sautee the leeks in a little bit of olive oil. You can also shred the gruyere cheese so that it’s ready for topping.

• 

• 

1. Brush each whole wheat pizza with olive oil, garlic, salt, and pepper. Pop in the oven for a few minutes.
2. Top with some chopped rosemary and a sprinkle of gruyere cheese
3. Add a layer of potato slices, leeks, more shredded gruyere cheese, and another sprinkle of rosemary.

• 

• 

• 

Pop those babies in the oven and cook until the cheese is melted. Yummmm. You can whip up a side salad while they’re baking, or not, since they’re loaded with veggies anyways.

Expert Tips

• To slice the potatoes, you can also use a very sharp knife. But a mandoline works best to get them to be as thin as possible.
• I used Yukon gold potatoes, but you can use any type of potato so long as they’re sliced thin.
• If you make the toppings in advance, these pizzas come together in a flash. You can prep the thin, cooked potato slices, sautéed leeks, and shredded cheese up to 3 days in advance.
• Don’t skip the step of brushing the pitas with olive oil, garlic, salt, and pepper. It adds a lot of flavor.
• You can also use regular pizza crust or naan bread as the base for Potato Leek Pizza.

Don’t you just want to dive right in?! As you can see below, you can cut each pita into a few slices. But hey, if you want to go all in and forgo the slices, do it!

More Veggie Pizza Recipes

If you like this Potato Leek Pizza, you’re in luck! Check out these other recipes:

• Arugula Parmesan Pita Pizzas
• Asparagus and Mushroom Naan Bread Pizza
• Pineapple and Jalapeno Pita Pizza

I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

📖 Recipe

Happy Friday!

Lizzie