Creamy Potato & Leek Pizza

Makes 2 pizzas.
Prep time: 15 mins
Cooking time: 25 mins

Soft, sweet leek and crispy, thin slices of potato. Omitting the dairy doesn’t mean skipping on satisfaction with this moreish, vegan-friendly pizza recipe.

Tips & Tricks
  • Add some fresh rosemary sprigs to compliment the potato flavour.

Ingredients

  • ½ Pams Leek, finely sliced
  • 5 cloves Pams Garlic, finely chopped
  • 1 Tbls Pams Plain Flour
  • 1 cup Pams Unsweetened Almond Milk
  • 3 medium sized Pams Agria Potatoes
  • 1 packet Pams Thin & Crispy Pizza Bases

Method

  1. Very thinly slice the potatoes into see-through rounds. Add to a bowl of cold water to remove some of the starch.
  2. Add the garlic to a large fry pan on medium-high heat with generous lug of oil. Sauté for 1 minute until soft and fragrant. Add the flour and cook for a further 2 minutes.
  3. Add the almond milk gradually, whisking continuously until you have a thick and creamy sauce. Season with salt & pepper. Remove from the heat.
  4. Spread half of the creamy garlic sauce over the pizza bases. Drain the potatoes and add to the remaining half of the sauce to coat them.
  5. Arrange the sauce-coated potato slices over the pizza bases in an overlapping pattern and sprinkle over the sliced leeks. Lightly season again, then bake in the oven at 200°C for 15 minutes, until golden and crispy.

Ingredients

  • ½ Pams Leek, finely sliced
  • 5 cloves Pams Garlic, finely chopped
  • 1 Tbls Pams Plain Flour
  • 1 cup Pams Unsweetened Almond Milk
  • 3 medium sized Pams Agria Potatoes
  • 1 packet Pams Thin & Crispy Pizza Bases