Sunday, October 2, 2011

Bacon, Leek, and Potato Pizza

I absolutely love making pizzas. There are about a zillion ways to change things up with pizza. So many toppings, not enough time to try all the variations! Some are awesome, others not so great. This one was definitely a keeper :)

Bacon, Leek, and Potato Pizza

From: A Hint of Honey

1 recipe of your favorite pizza dough
6 slices bacon, cooked until crisp and crumbled
extra virgin olive oil
3 leeks, thinly sliced
1-2 cloves garlic, minced (optional)
salt and freshly ground black pepper
5 small Yukon Gold potatoes, sliced paper thin
8 oz. fresh mozzarella, thinly sliced (or low-moisture mozzarella, grated)
4 oz. goat cheese, crumbled (I used feta)
1/2 cup Parmigiano Reggiano, freshly grated

1. Prepare pizza dough according to recipe directions.

2. Meanwhile, heat a drizzle of olive oil in a large skillet over
medium heat. Add the leeks and garlic (if using) and saute until
tender and caramelized, 10-15 minutes (reduce heat if browning too
quickly). Season to taste with salt and pepper.

 3. Preheat oven and pizza stone to 450 F.

4. Brush prepared crust with a thin coat of olive oil. Top with a
single layer of thinly sliced potato. Season lightly with salt and
freshly ground black pepper. Lay slices of mozzarella over the
potatoes. Top with the bacons and caramelized leeks. Sprinkle with
Parmesan and crumbled goat cheese.

 5. Bake in preheated oven for 10-12 minutes, until the crust is
puffed and golden brown and the cheese is bubbling. Let cool
several minutes before slicing.

 Makes 1 large pizza.

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