GRILLED POTATO, LEEK AND GORGONZOLA FLATBREAD PIZZA

“I rely on shortcuts like naan and frozen dough to get an easy crust every time. Lay out the ingredients on a platter so everyone can customize their own pizza. I love Terroni’s Peperoncini Piccanti on the side to add heat.”

MAKES 4 PIZZAS

4–6 small white potatoes

2 large rectangular flatbreads

2 cloves garlic, minced

2 tbsp olive oil

200 g (7 oz.) Gorgonzola

1–2 leeks, white parts only, halved

lengthwise and sliced very thinly 6 slices prosciutto (optional)

½ cup grated Parmesan

2 sprigs rosemary, leaves only, chopped

MAKE PIZZA

1. Preheat oven to 400°F. Bring large pot of salted water to a boil. Add potatoes and boil until just tender, about 10 minutes. Run under cold water to cool, then slice very thinly.

2. Place flatbreads on baking sheet. In small bowl, combine garlic and olive oil. Brush garlic-oil mixture onto flatbread.

3. Divide potato slices evenly between flatbreads. Break Gorgonzola into large pieces and add it on, along with leek and prosciutto (if using). Sprinkle with Parmesan, rosemary and pepper.

4. Bake for about 8 to 10 minutes, until crisp and top is bubbly. Cut flatbreads in half and enjoy.