TJ's Potato & Leek Flatbread
Trader Joe'sTJ's Potato & Leek Flatbread
Ingredients
For the Flatbread Base
- 1 pound Trader Joe's refrigerated pizza dough, at room temperature
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Topping
- 1 leek, white and light green parts only, thinly sliced
- 12 ounces Trader Joe's Teeny Tiny Potatoes, halved or quartered if large
- 1 tablespoon olive oil
- 1 cup Trader Joe's Unexpected Cheddar Cheese, shredded
- 1 teaspoon fresh rosemary, chopped
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
Preheat your oven to 425°F. Lightly flour a baking sheet or pizza stone.
⏱️ 5 min•🌡️ 425
- 2
On a lightly floured surface, stretch or roll out the Trader Joe's refrigerated pizza dough into a roughly 10x14 inch rectangle or oval. Transfer the dough to the prepared baking sheet.
⏱️ 3 min
- 3
In a small bowl, whisk together 1 tablespoon of olive oil, garlic powder, dried thyme, salt, and black pepper. Brush this mixture evenly over the pizza dough, leaving a small border for the crust.
⏱️ 2 min
- 4
In a medium bowl, toss the sliced leeks and halved Trader Joe's Teeny Tiny Potatoes with 1 tablespoon of olive oil. Spread them evenly over the seasoned pizza dough.
⏱️ 5 min
- 5
Bake the flatbread for 15 minutes, or until the potatoes are starting to soften and the crust is lightly golden.
⏱️ 15 min•🌡️ 425
- 6
Remove the flatbread from the oven. Sprinkle the shredded Trader Joe's Unexpected Cheddar Cheese evenly over the top, then scatter with chopped fresh rosemary and red pepper flakes (if using).
⏱️ 2 min
- 7
Return the flatbread to the oven and bake for another 8-10 minutes, or until the cheese is melted and bubbly and the crust is golden brown. Let cool for a few minutes before slicing and serving.
⏱️ 10 min•🌡️ 425
Kitchen Tools
Nutrition Facts (per serving)
Trader Joe'sTJ's Potato & Leek Flatbread
Ingredients
For the Flatbread Base
- 1 pound Trader Joe's refrigerated pizza dough, at room temperature
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Topping
- 1 leek, white and light green parts only, thinly sliced
- 12 ounces Trader Joe's Teeny Tiny Potatoes, halved or quartered if large
- 1 tablespoon olive oil
- 1 cup Trader Joe's Unexpected Cheddar Cheese, shredded
- 1 teaspoon fresh rosemary, chopped
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
Preheat your oven to 425°F. Lightly flour a baking sheet or pizza stone.
⏱️ 5 min•🌡️ 425 - 2
On a lightly floured surface, stretch or roll out the Trader Joe's refrigerated pizza dough into a roughly 10x14 inch rectangle or oval. Transfer the dough to the prepared baking sheet.
⏱️ 3 min - 3
In a small bowl, whisk together 1 tablespoon of olive oil, garlic powder, dried thyme, salt, and black pepper. Brush this mixture evenly over the pizza dough, leaving a small border for the crust.
⏱️ 2 min - 4
In a medium bowl, toss the sliced leeks and halved Trader Joe's Teeny Tiny Potatoes with 1 tablespoon of olive oil. Spread them evenly over the seasoned pizza dough.
⏱️ 5 min - 5
Bake the flatbread for 15 minutes, or until the potatoes are starting to soften and the crust is lightly golden.
⏱️ 15 min•🌡️ 425 - 6
Remove the flatbread from the oven. Sprinkle the shredded Trader Joe's Unexpected Cheddar Cheese evenly over the top, then scatter with chopped fresh rosemary and red pepper flakes (if using).
⏱️ 2 min - 7
Return the flatbread to the oven and bake for another 8-10 minutes, or until the cheese is melted and bubbly and the crust is golden brown. Let cool for a few minutes before slicing and serving.
⏱️ 10 min•🌡️ 425