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Preheat your oven to 425°F. Lightly flour a baking sheet or pizza stone.

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.

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.

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.

Bake the flatbread for 15 minutes, or until the potatoes are starting to soften and the crust is lightly golden.

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).

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.


Preheat your oven to 425°F. Lightly flour a baking sheet or pizza stone.

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.

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.

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.

Bake the flatbread for 15 minutes, or until the potatoes are starting to soften and the crust is lightly golden.

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).

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.
