Potato And Leek Flat Bread With Greens

1. 1

   Heat oven to 450u00b0 F.

2. 2

   Roll the dough on a lightly floured surface to a 1/4-inch thickness. Sprinkle a baking sheet with cornmeal and place the dough on top.

3. 3

   Combine the leeks, potatoes, thyme, 3/4 teaspoon salt, 1/2 teaspoon pepper, and 1 1/2 tablespoons of the oil in a large bowl. Scatter the potato mixture over the dough and sprinkle with the Gruyere.

4. 4

   Bake until the crust is golden, about 20 minutes.

5. 5

   Slice into wedges and transfer to individual plates. Divide the greens among the plates. Sprinkle with 1/4 teaspoon salt and drizzle with the remaining oil.

6. 6

   To clean leeks, which tend to be gritty, slice them according to your recipe, then swirl in a bowl of cold water. The sand will sink to the bottom. Scoop them out and transfer to a colander to drain.

* Per serving · 4 servings · Values may vary.

No additional tips available.