Sometimes when I work on creating a new recipe I go back to my favorite flavors. This Spring I made potato leek soup about four or five times, experimenting with creamy vs. not, thyme vs. marjoram or another herb, etc. etc. because I love a delicious, warming soup that satisfies and is simple to make. So, when asked to come up with a recipe for a great product, the adorable and delicious Tasteful Selections Purple Passion Potatoes I knew right where to go…..but not to a soup but to pulling the flavors out of my favorite soup and adding one of my favorite seafood, shrimp (I was thinking scallops would be delicious too, or maybe small pieces of another fave–salmon–but that is for another post I guess..).
It would be a toss up most days to try to tell you my favorite food—but potatoes, shrimp and pizza are right at the top of the list. So here is my creation that combines all three:
Shrimp Topped Creamy Potato Leek Pizza
7 Tasteful Selections Purple Passion potatoes
2 tablespoons olive oil
2 cups thinly sliced leeks
3 cloves garlic minced
4 oz (about 8 cups) baby spinach
4 oz cream cheese, softened
2 teaspoons milk
4 teaspoons chopped fresh thyme leaves or 2 teaspoons dried
1-one pound ball pizza dough (store bought or home made)
Cornmeal for sprinkling pizza peel
18-20 large (26/30 count) shrimp, peeled and deveined
8 oz shredded four cheese blend pizza cheese
1 tablespoon fresh chives, roughly chopped
Kosher salt and freshly ground pepper to taste
Move oven rack to the bottom third of the oven. Place pizza stone on rack and preheat oven and stone to 475 degrees F.
In a small pot, cover Tasteful Selections Purple Passion Potatoes with cold water. Add 1/2 teaspoon salt to water and bring to a boil. Boil approximately 7 minutes until potatoes are fork tender and drain. Set aside and allow to cool to the touch before slicing in to 1/4” rounds. Set aside.
In a large skillet, combine olive oil, leeks and garlic, season with salt and pepper to taste and saute over medium low heat until translucent, about 10-12 minutes, stirring occasionally. Remove from pan and set aside. Add spinach to hot pan and saute until wilted. Remove from pan and set aside until cool enough to handle. When cool, squeeze out excess liquid until nearly dry and set aside.
In the meantime, in a small bowl combine cream cheese, milk and thyme and salt and pepper to taste. Sprinkle a pizza peel (or the back side of a rimmed baking sheet if peel is unavailable) with cornmeal to cover and stretch pizza dough to form the crust.
Spread crust with cream cheese mixture and top with sautéed leek and garlic mixture.
Layer on the drained spinach 3/4 of the cheese and then artfully place the sliced Tasteful Selections Purple Passion Potatoes on top of the cheese. Dot the surface of the pizza with the shrimp and sprinkle on the remaining cheese*. Season pizza with salt and pepper to taste.
Bake on preheated stone for 16-18 minutes until crust is golden brown and cheese is melted. Remove from oven onto peel and sprinkle on chopped chives. Allow pizza to rest for 5 minutes before cutting in to 8 slices.
*Cook’s note: after making this pizza as written, then next time I make it–and I will make it again because it is really delicious–I will place the pizza in the oven for about 8 minutes before adding the shrimp and the last bit of cheese to ensure that the shrimp does not overcook.