The idea for this potato pizza was birthed in Edinburgh, Scotland. My son and I stayed there a couple of days while traveling across the UK.
It was cold and rainy one day while we were walking about so we went in a diner to get warm and enjoy a hot meal. I had the most delicious potato and leek soup.
A couple of days before, when we were riding the train to Edinburgh, I saw an article about a pizza made with fennel. I don’t remember the other toppings, but when I tasted the potato and leek soup, I envisioned a potato, leek and fennel pizza.
- 3 medium Yukon Gold Potatoes, sliced thinly
- 1 Leek, washed and sliced
- 2 T. fresh rosemary (or more to taste), chopped coarsely
- Olive Oil
- Salt and pepper to taste