1 lb. pizza dough
2 large Yukon Gold potatoes
4 sprigs fresh thyme
2 c. grated Jarlsberg cheese
Preheat the oven to 500 degrees. Cut pizza dough in half. On a lightly floured surface, roll the dough halves out to a large square. Place each half on a separate oiled baking sheet, or a baking sheet topped with parchment paper.
Peel the potatoes and slice as thinly as possible width-‐wise. Sprinkle with salt, and place in a bowl of very cold water for 30 minutes. Slice the leeks width-‐wise as well, and separate into rings with your fingers. Place in a bowl of water for a few minutes to let the dirt settle to the bottom. Heat one tablespoon of olive oil in a sauté pan, and cook the leeks for just one minute until they are bright green and slightly softened. Season them with a pinch of salt.
Assemble the flatbreads: Top the dough with the potato slices (slightly overlapping), the leeks, and the grated Jarlsberg. Sprinkle with the fresh thyme leaves, salt and pepper. Drizzle the entire flatbread with olive oil, and place on the bottom rack of the oven for 15-‐17 minutes. Slice and serve immediately, or at room temperature.