POTATO, LEEK, & MUSHROOM PIZZA
Serves 3-4

1 tablespoon olive oil
3 leeks, sliced, white and light green parts only
8 ounces baby portobello mushrooms, sliced
1 tablespoon fresh thyme leaves
Salt and pepper to taste
1 (11-inch) store bought pizza crust or whatever crust of your choosing
3 small gold potatoes
1 ½ cups grated gruyere or Dublinger cheese
Cooked and crumbled bacon, optional
Dressed arugula or other salad greens, optional

Preheat the oven for 400F.

Heat the oil in a skillet over medium heat, and saute the leeks and mushrooms until tender. Stir in thyme leaves. Season to taste. Place crust on a lightly oiled metal pizza pan. Sprinkle with 1 cup of grated cheese. Place the leek and mushroom mixture over the top. Place potato slices on pizza in a single layer, then sprinkle with remaining cheese. Bake on the bottom shelf for about 15 minutes or until the potatoes are tender and the cheese is melted. Top with crumbled bacon and garnish with fresh thyme leaves and piled with salad greens.