Flatbread with Potatoes, Leeks, Gorgonzola, and Rosemary | Veggies Recipes | Weber TH
Keywords
- Weber
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Cooking tools:
- Food processor
- Grill
- Rolling pin
- Pastry brush
- Kitchen scale
- Mixing bowl
- Saucepan
- Skillet
- Stove
- Colander
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spatula
- Spoon
- Kitchen towel
- Parchment paper
- Plastic wrap
- Serving platter
- Tongs
Ingredients
- 490 grams unbleached all-purpose flour, plus more for kneading the dough
- packet (7 grams) instant or rapid-rise active dry yeast (2¼ teaspoons)
- granulated sugar
- kosher salt
- 300 milliliters warm water (43ºC)
- Extra-virgin olive oil
- 340 grams small red potatoes
- freshly ground black pepper
- minced fresh rosemary leaves, divided
- unsalted butter
- large leeks (white and light green parts only), cut in half lengthwise, rinsed well, and cut crosswise into thin slices
- 170 grams fresh mozzarella cheese, cut into small cubes
- 140 grams Gorgonzola cheese, crumbled (about 140 grams)
- Best-quality extra-virgin olive oil (optional)
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