Potato Pizza

Last night I had the experience of cooking something perfectly. I say this because although I have never made anybody sick, I always feel like something would have been better if there was more salt or it was cooked a little longer or the crust was a little crisper- you know how it is!
Of course the kiss of death for any dish is to invite someone over and tell them you are making something special for them- it will likely be inedible. Last night, however, I made potato pizza and since no one but John and I were there- it was as perfect as I can make something. The crust was perfectly crisp, but a little chewy, just the right thickness. The leeks cooked exactly right. A good amount of garlic in the oil; the potatoes not over or undercooked; just the right amount of Jarlsberg cheese-again not over or under baked. The right number of Greek olives and a sprinkle of parsley on top. No, no salt needed- just perfect. I had to take a picture and even if you can't taste it -I at least have some momento of a heavenly pizza done to my own personal best. Please don't ask me to make it for you because it will not turn out the same and then I will have been bragging and look silly!