Serves 2

• 1 Medium Potato
• 1 Medium Leek
• 1 Pizza Dough, thawed
• 1 sprig of Thyme, stems removed and minced
• ¼ cup Olive Oil
• Cornmeal (optional)
• Flour for dusting
• Salt & Pepper

Preheat oven to 450 degrees.

Using a mandoline or sharp chef’s knife cut potato into paper thin slices. Cut leek into thin rounds and rinse well under cold water. Coat a baking sheet or pizza pan with a thin layer of olive oil or a dusting of cornmeal. On a clean working surface dusted with flour, gently stretch the pizza dough to fit your pan, roughly a 10" x 6" rectangle. Gently place dough in the pan. Layer on potato slices in rows, overlapping and leaving a crust. Drizzle with olive oil and sprinkle with salt. Place in the oven and bake until crust beings to turn golden.

Meanwhile heat a drizzle of olive oil in a pan. Add leeks to  pan and sauté for about 10 minutes until they begin to caramelize. Remove flatbread from oven. Spread leeks over the flatbread and sprinkle with minced thyme. Bake in the oven for a couple more minutes, until crust is to your liking. Remove from oven and season with salt and pepper.