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RELATED RECIPES
Basic Shepherds Pie
Sherherd's Pie With a Runny Egg and a Puff Pastry Base.
Potato and Leek Flat Bread With Greens
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40 minutes
4 servings
Adjust servings
dairy-free
(?)
Has dairy from:
gruyere cheese
gluten-free
(?)
Has gluten from:
white flour
pizza dough
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
gruyere cheese
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
white flour
pizza dough
cornmeal
gruyere cheese
This recipe has no customizations.
 
Nutrition to Note
This recipe has Calories as 59.9% and Sodium as 52.1% (as a percentage of RDA).
 
You may need to take these into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 2.7% of RDA
• Calories: 59.9% of RDA
• Carbs: 22.0% of RDA
• Fat (total lipid): 20.4% of RDA
• Fiber: 15.4% of RDA
• Fructose: 0.3% of RDA
• Protein: 10.3% of RDA
• Sodium: 52.1% of RDA
• Sugar: 6.8% of RDA
• Vitamin A (IU): 109% of RDA
• Vitamin B6: 6.2% of RDA
• Vitamin C: 19.9% of RDA
• Iron: 5.6% of RDA
• Magnesium: 4.9% of RDA
• Manganese: 4.1% of RDA
• Niacin: 2.6% of RDA
• Potassium: 5.4% of RDA
• Zinc: 2.8% of RDA
If any nutritional component is greater than 50% of RDA (or any vitamin/mineral is greater than 400% of RDA), the recipe gets a “Nutrition to Note” rating.
 
Whether this matters for your diet depends mostly on what other foods you consume today.
 
INGREDIENTS
Amount
Measure
Ingredient
 
 
 
 
1
lb
 
 
 
 
2
whole
(small sized), (white and light green parts), cut into thin strips.
 
2
whole
(medium sized), (about 3/4 pound), thinly sliced.
 
1
tsp
(fresh).
 
3
tbsp
 
 
 
 
 
 
(for seasoning).
 
1/4
cups
 
4
cups
 
 
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PREPARATION
1.
Heat oven to 450 degrees F. On a lightly floured surface, roll and stretch the dough into a 1/4-inch-thick circle or rectangle.
2.
Sprinkle a baking sheet with the cornmeal and place the dough on top.
3.
In a large bowl, combine the leeks, potatoes, thyme, 1 1/2 tablespoons of the oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
4.
Scatter vegetables over the dough and sprinkle with the Gruyère. Bake until the crust is golden and potatoes are tender, 20 to 25 minutes. Cut into pieces.
5.
Drizzle the greens with the remaining 1 1/2 tablespoons of oil and season with 1/4 teaspoon each salt and pepper. Serve with the flat bread.
   
 
NUTRITION
This recipe has the following nutrient totals:
Calories 1197
Protein 11.6 g
Carbohydrates 60.6 g
Iron 1.06 mg
Fiber 4.32 g
Calcium 26.6 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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