Potato and Leek Flatbread

Oh how I love interesting pizza!

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

1. Heat oven to 450° F. Stretch the dough into a ¼-inch-thick circle or rectangle.
2. Layer the potatoes, leeks thyme and cheese onto the dough in that order.
   
3. Sprinkle with the Gruyère. Drizzle with olive oil.
4. Bake until the crust is golden and potatoes are tender, 20 to 25 minutes. Cut into pieces.