Leek and Potato Pizza

Just in time for yesterday's International Pizza Day, I managed to make something that may not be a totally traditional pizza, but it basically resembles one. There's yeast dough, there are veggies…

We ate it for dinner and really enjoyed it. It turned out to be a very filling, proper dinner. Honestly, it's just right for a winter evening. On top of that, it doesn't require complicated ingredients. It's also cheap to make, and perfect for vegetarians.

Of course, I'm adding this recipe to the Pora na Pora II (Leek Time II) event.

Leek and Potato Pizza

Source: EatSmarter 6/2011

Instructions:

Stir the yeast into 200 ml of warm water until dissolved. Add the flour, 2 tbsp of oil and 1 tsp of salt, and knead into a smooth dough. Cover with a kitchen towel and set aside in a warm place to rise (about 40-60 minutes). The dough should double in size.

In the meantime, peel the potatoes, cut them into small dice and cook them in salted water for about 20 minutes, then let them cool a bit.

Cut the leeks in half lengthwise (after trimming off the unneeded ends) and wash them thoroughly under running water. Then slice them and sauté for 8-10 minutes in 2 tbsp of oil. Add the cooked potatoes and mix.

Mix the quark, sour cream and eggs thoroughly, then mix them thoroughly with the leeks and potatoes and season with salt, pepper and caraway (quite generously).

Preheat the oven to 180°C (350°F).

Grease a baking sheet with 1 tbsp of oil or line it with parchment paper. Place the dough on it and spread the filling evenly over the top. Sprinkle with the pumpkin seeds and bake on the middle rack for about 30-35 minutes. Serve while still warm.

Enjoy!

Leek and Potato Pizza

Additional information:

Each serving contains 545 kcal, 24 g protein, 20 g fat, 62 g carbohydrates, 167 mg cholesterol