Potato and Leek Flatbread (adapted from Real Simple)
1 pound refrigerated pizza dough
2 leeks, cut into thin strips
2 waxy potatoes, (red or gold) sliced thinly
1 teaspoon fresh thyme
3 tablespoons olive oil
1/2 cup grated Gruyère cheese
- Heat oven to 450° F. Stretch the dough into a ¼-inch-thick circle or rectangle.
- Layer the potatoes, leeks thyme and cheese onto the dough in that order.
- Sprinkle with the Gruyère. Drizzle with olive oil.
- Bake until the crust is golden and potatoes are tender, 20 to 25 minutes. Cut into pieces.