Roasted Potato and Leek Pizza

I fell in love with leeks last summer, bought a lot to put up in the freezer, so I could use them all winter! Will be doing the same this year! What I love most about leeks is that mild sweet taste you get when you cook them, it is in complete contrast of the strong pungent smell they give off when they are fresh! Check out the Now and Later blog from July 31st on how to freeze.

1 bunch of The Farm  B/B leeks, trimmed and cleaned
4-5 medium potatoes, scrubbed clean and wiped dry (The Farm B/B offer great new potatoes)
2 garlic cloves, finely minced
3 tbsp olive oil
1 c  Mountain View Dairy Jarlsberg cheese, shredded
1/4 c grated Jone Family Farm Caldwell
1 ball of pizza dough **

Preheat oven to 450 degrees F.

Cut potatoes into about 2" cubes (I left the skin on but you can peel if you like). Spread out on a large baking sheet pan. Drizzle with oil, to coat well and season with salt and pepper. Roast in oven for 45-50 minutes or until nicely golden. Remove from sheet pan to a platter; set aside.

Increase oven temperature to 475 degrees F.

While potatoes are roasting, in a large skillet saute leeks and garlic in 3 tbsp oil. Letting the leeks take on just a hint of color, about 7-10. Remove from heat until ready to assemble pizza.

Stretch dough out to your desired thickness. (I like mine pretty thin and, use a pizza stone). Drizzle dough with a little olive oil, sprinkle Jarlsberg cheese, potatoes and leeks evenly over dough. Sprinkle with Caldwell.

Bake at 475 degrees for 15-20 minutes or until crust is golden. Let stand for 5 minutes before cutting.

If you have left overs, try it for breakfast. Reheat in a 350 degree oven, on a foil lined sheet pan. Serve a poached or fried egg over top, trust me very good!!

**Pizza dough:

1 c warm water
2  1/4 tsp active yeast (one packet)
1 tbsp oil (try using a flavored oil)
1 tsp kosher salt
1 tbsp honey
2 1/2 c unbleached AP flour**

Pour water in a large mixing bowl, sprinkle yeast over top, add honey. Stir to dissolve and let stand for 5 minutes. (yeast should be bubbly)

Add in oil and salt. Stir in flour a bout 1/2 c at a time, until dough pulls away from side of bowl.
Turn out onto a floured work surface and knead until smooth (about 5 minutes), adding flour a little at a time, to preventing sticking.

Place in a lightly oiled bowl, cover with a towel for 1 hour. Use as desired.

**To make a whole wheat dough, replace 1 c AP flour with 1 c whole wheat and use buckwheat honey.