Potato and Cheese Flatbread

Potato and Cheese Flatbread


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Soft and cheesy! These flatbreads will fly off the plate at your next family party. Easy to make and even easier to share.

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Time needed

10 min preparation + 20 min cooking

Serving Size / Yield

4-6 servings


  • 1 lb pizza dough
  • 3 large Yukon potatoes
  • 1 leek
  • 2 sprigs thyme
  • 3 cups Jarlsberg cheese, shredded
  • olive oil
  • flour
  • salt
  • pepper

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Preheat the oven to 485°F. Cut the pizza dough in half and roll out onto a floured surface. Roll the dough out and place onto an oiled baking sheet. Wash the potatoes and cut them in half then slicing them as thinly as possible. Sprinkle with salt and put into a bowl of cold water for 30 minutes. Slice the leeks and place into a bowl of water to rinse for a few minutes. Heat one tablespoon of oil and cook the leeks for one minute, or until they turn bright green. Season with salt. Put together the flatbreads by placing the potatoes on the dough, the leek and the shredded cheese. Sprinkle with thyme, salt and pepper. Drizzle the flatbreads with oil and cook for 15-17 minutes, or until golden brown. Slice and serve.

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