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Leek Corn Flatbread (Pizza)

March 8, 2016

The other week I received a bunch of leeks and mustard greens in my farm box.  I found a recipe from one of my favorite bloggers that sort of included both so here is the result.  I had potatoes that I added from the original recipe and opted to make it a from a pizza dough rather than a flat bread.

The recipe was good, but I’m one for sauces. I drizzled a little more olive oil on the top of mine with a sprinkle of red pepper flakes.  Next time I might make a light white garlic sauce on the base.


Difficulty: Easy
Prep Time:  35 min
Cook Time: 10-15 min
Total Time: 50 min
Yield: 1 large 9×13-inch flatbread or pizza
Taste: Good


About 1 pound pizza dough
1 tbs vegetable or olive oil
2 large leeks
1, 6-ounce bundle chard or about 3 cups (3 ounces) of leaves, cut into 1/2-inch ribbons
1/2 tsp table salt
Freshly ground black pepper
1/2 cup fresh corn kernels (cut from 1 medium ears corn)
2 golden potatoes, thinly sliced
Cornmeal, for sprinkling baking surface
4-ounce goat cheese crumbles, cold


1) Trim the ends off your leeks and halve them lengthwise. Cut them crosswise into 1/2-inch half-rings. Fill a medium bowl with very cold water and drop in sliced leeks. Swish them around with your fingers, letting any sandy dirt fall to the bottom. Scoop out the leeks and drain them briefly on a towel, but no need to get them fully dry. Do the same with your chard ribbons, but you can leave the leaves on towels until they’re nearly fully dry, while you cook the leeks.

2) Heat your oven to 450 degrees.

3) Heat a large, heavy skillet over medium heat. Once hot, add oil, leek slices, and sliced potatoes. Reduce heat to med-low, cover with a lid and cook leek for 10 to 13 minutes, stirring occasionally.

4) Raise heat back to medium, add the chard ribbons and cook until they wilt, about 4 minutes. Season mixture with salt and freshly ground black pepper, adding more if needed.

5) Finally, add your corn kernels, cooking them with the leeks and chard for just another minute.

6) Sprinkle a baking sheet with cornmeal. Roll or stretch half your dough into a rectangular-ish shape and arrange it on the prepared sheet. Spread the leek-corn-chard mixture on it. Sprinkle it with the goat cheese.

7) Bake flatbread in oven for 10 to 15 minutes, until the edges of the bread begin to brown slightly.

Source: Smitten Kitchen


From → Main Dish

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