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  • 1 box (9.75 ounces) frozen cauliflower pizza crusts (2 crusts)
  • 1-1/2 teaspoons sea salt
  • 1/2 pound red potatoes, very thinly sliced
  • 1 tablespoon Roche Bros. extra virgin olive oil
  • 1 leek, thinly sliced crosswise
  • 1-1/2 tablespoons garlic flavored oil
  • 1/2 cup grated Parmesan cheese and/or Pecorino Romano cheese
  • 1/2 teaspoon ground black pepper
  • 1/4 cup coarsely chopped pitted kalamata olives
  • 1-1/2 teaspoons chopped fresh rosemary
  • 2 teaspoons crushed red pepper flakes
  • 2 refrigerated peeled hard-cooked Roche Bros. large egg yolks, pressed through fine-mesh sieve


  1. Preheat oven to 400°. Place pizza crusts on nonstick cookie sheets; bake 10 minutes and cool.
  2. In medium saucepan, heat 4 cups water to a boil over high heat. Add 1 teaspoon salt and potatoes; boil 5 minutes. Drain potatoes; pat dry with paper towel.
  3. In large skillet, heat olive oil over medium heat; add leek and cook 5 minutes or until tender, stirring occasionally.
  4. Brush garlic flavored oil over crusts; sprinkle each with 1/4 cup cheese. Layer potatoes and leeks over cheese; sprinkle with pepper and remaining 1/2 teaspoon salt, olives, rosemary and red pepper flakes. Bake pizzas 2 minutes or until cheese melts and crust is golden brown; sprinkle with egg yolks. Cut each pizza into 4 slices.

Facts. Finds. Flavors.

A mandolin can be used to cut the potatoes into approximately 1/8-inch-thick slices.

  • (2 Slices)
  • 362 Calories
  • 26g Fat (8g Saturated)
  • 152mg Cholesterol
  • 940mg Sodium
  • 17g Carbohydrates
  • 3g Fiber
  • 18g Protein