Potato Leek Pizza

This pizza was so yummy! I love leeks and get excited when I find a recipe that uses them. They are in the onion family, but are so mild and delicious. You should try one! The bacon and cheese don't hurt this pie one single bit, either. It came out very impressive, I felt, so definitely put this on your list of must-try!

Potato Leek Pizza

Adapted from the Pioneer Woman Cookbook

Ingredients

Pizza Crust

1 tsp or 1/2 pkg active dry yeast

4 c all purpose flour

1 tsp kosher salt

1/2 c extra virgin olive oil plus more for drizzling

Pizza

Extra virgin olive oil

Salt

6 slices bacon, cut into small pieces

3 leeks, rinsed well to remove grit and thinly sliced

5 small red or Yukon gold potatoes, sliced paper thin

1 lb fresh mozzarella, sliced thin

4 oz goat cheese, crumbled

Black pepper

Directions

Pizza crust:

Pour 1 1/2c warm water in a bowl and sprinkle yeast over the water.

Combine the flour and salt in a mixing bowl. With an electric mixer on low, drizzle the olive oil into the flour/salt mix until just combined.

In a separate bowl, gently stir yeast/water mix, then drizzle it into the flour/oil mixture.

Mix until the dough forms a ball. Drizzle a little olive oil into a clean bowl, toss dough into the bowl and over with oil.

Cover with a damp kitchen towel and place in a warm location for 1-2 hours. (You can store in the fridge covered with plastic wrap for two days or freeze for up to 6 months).

Pizza Toppings:

Preheat the oven to 500 degrees.

Drizzle a baking sheet with olive oil to prevent the crust from sticking. Put the dough on the baking sheet and lightly stretch until it gets to your desired shape and size. Sprinkle lightly with salt.

Begin by placing the bacon in a skillet over medium heat. Fry the bacon until cooking but not crisp. Remove the bacon from the pan and set aside.

Pour off most of the grease, but don't clean the plan. Return to the heat and turn to medium low. Add the leeks to the pan and saute over medium low heat until soft, about 3 minutes. Remove from the heat and set aside.

Using a sharp knife or a mandolin, slice the potatoes very thin. Do this just before you need the potatoes or they will turn brown. Yuck! Arrange the potatoes in a single layer over the entire crust, slightly overlapping the edges. Sprinkle the potato layer with salt.

Lay the mozzarella slices over the potatoes in a single layer.

Place the leeks on top of the cheese. Then the bacon layer goes on. Finally, add the goat cheese and freshly grated black pepper.

Bake for 8-11 minutes until the edges of the crust are brown and the cheese is melted. Cut and serve!