Sounds unusual?  It is but your family and guests will be amazed at how terrific it tastes.  It freezes well after cooking so double the recipe.

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Servings: 4

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Ingredients

  • 3 tbsp (45 mL) olive oil
  • 5 cloves Ontario Garlic, thinly sliced
  • 2 cups (500 mL) sliced Ontario Mushrooms
  • 1 cup (250 mL) sliced Ontario Leeks (white and pale green part only)
  • 2 tbsp (25 mL) chopped fresh Ontario Rosemary
  • 3/4 tsp (3 mL) salt
  • 1/2 tsp (2 mL) pepper
  • 4 medium Ontario Potatoes, scrubbed and thinly sliced (about 3 
  • cups/750 mL)
  • 1 lb (500 g) prepared pizza dough or unbaked pizza shell
  • 2 tbsp (25 mL) grated Parmesan cheese
  • 1/2 cup (125 mL) each shredded Ontario Cheddar and Mozzarella Cheese

Instructions

In large skillet, heat oil over medium-low heat; cook garlic, mushrooms, leeks, rosemary, salt and pepper, stirring, for 6 to 8 minutes or until mushrooms have released their liquid and leeks are tender.  Toss potatoes in leek mixture to coat.

Press dough onto 12-inch (30 cm) pizza pan; sprinkle with Parmesan cheese.

Top with potato mixture in overlapping concentric circles.  Sprinkle with Cheddar and mozzarella cheese.  Bake in 450°F (230°C) oven for 20 to 30 minutes or until crust is crisp and potatoes are tender.

Nutritional information

  • Protein: 17 grams
  • Fat: 20 grams
  • Carbohydrate: 65 grams
  • Calories: 510
  • Fibre: 5 grams
  • Sodium: 1042 mg