Bialik College Kitchen Garden Program
2 leeks, sliced thinly 5 small potatoes, partly cooked, thinly sliced ½ cup mozzarella cheese, grated 100g fetta cheese, crumbled 2 tablespoons parmesan cheese, grated extra virgin olive oil
frying pan chopping board knife grater saucepan wooden spoon
Method: 1. Peel potatoes and place in a saucepan with cold salted water. Bring to the boil and cook potatoes till just almost soft. Drain and set aside. Once cool, thinly slice them. 2. Heat a frying pan on low heat, drizzle some olive oil into pan and add the sliced leeks. Saute for about 10 minutes until leeks soft and caramelised. Stir occasionally. 3. Remove from heat and set aside. 4. Prepare pizza crust. 5. Lightly drizzle the crust with olive oil. Arrange potatoes in a single layer all over the crust, slightly overlapping edges. 6. Scatter grated mozzarella over the potatoes. 7. Place leeks and crumbled feta over the cheese. 8. Season with salt & pepper. 9. Bake for about 15 minutes and serve immediately.