2tablespoonfresh rosemaryfinely chopped, more to taste
2cupsgruyere cheesefreshly shredded
Preheat the oven to 400 degrees F. Bring a small saucepan with salted water to a boil. Once the water is boiling, add the thinly sliced potatoes and cook for 3-4 minutes until they are tender but not falling apart. Drain the water and set the potato slices aside.
While the potatoes are cooking, sautee the leeks in a little bit of olive oil in a skillet over medium heat for 4-5 minutes. Remove from heat and set aside.
In a small bowl, combine the olive oil and garlic. Brush each pita with the garlic oil. Add salt and pepper to tase. Transfer the pitas to a couple of baking sheets and pop in the oven for 3-4 minutes.
Remove them from the oven. Top each pita with a sprinkle of rosemary, a thin layer of shredded cheese, a layer of cooked potato slices, a layer of leeks, and another layer of cheese. Add more rosemary to taste. Put the pizzas back in the oven for 7-10 minutes, or until the cheese is melted.
Make the cooked potatoes and leeks up to 3 days in advance. Store in airtight containers in the fridge.
You can sub regular pizza crust or naan bread as the base for these pizzas.
These are best enjoyed right away, but leftovers can be reheated in the oven at 350 degrees F for 5-7 minutes.
You can also use a sharp knife to slice the potatoes if you don't have a mandoline.