Recipe of the Week: Potato Leek Pizza
There’s potato-leek soup, and then there’s Potato-Leek Pizza. From Tartalette
- 6 slices thick bacon, cut into 1-in pieces
- 3 leeks, sliced thinly
- Extra virgin olive oil
- 5 small red or Yukon Gold potatoes, sliced paper thin
- 16 ounces fresh mozzarella cheese, sliced thinly
- 4 oz crumbled goat cheese (I used twice that much:))
- Parmesan cheese, grated
- Kosher salt
- Freshly ground black pepper
- Unbaked pizza crust
Preheat oven to 500 degrees
Begin by frying bacon pieces in a skillet over medium heat until cooked but not crisp. Remove bacon from pan and pour off most of the grease. Set bacon aside. Return skillet to stove and turn heat to medium-low. Add leeks to the same pan and sauté over medium-low heat until soft, about 3 minutes. Remove from heat and set aside.
Prepare pizza crust according to directions (if you don’t have a good recipe, see below), and drizzle lightly with olive oil. Sprinkle lightly with salt. Arrange potatoes in a single layer all over crust, slightly overlapping edges. Sprinkle potatoes lightly with salt, then lay mozzarella slices in a single layer over the top of the potatoes. Place sautéed leeks over the top of the cheese. Next, sprinkle the fried bacon pieces over the top, followed by a generous addition of crumbled goat cheese. Finally, sprinkle with freshly ground black pepper.
Bake pizza for 8 to 11 minutes, or until edges of crust are golden brown and cheese is melted and bubbly. Cut into wedges or squares and serve immediately.
Pizza Crust ( Makes two pizza crusts)
- 1 ½ cups warm water
- 1 teaspoon active dry yeast
- 4 cups all-purpose flour
- 1/3 cup extra virgin olive oil
- 1 teaspoon kosher salt
- Extra olive oil for drizzling
Pour warm water into a mixing bowl. Sprinkle yeast over the water.
Stir together flour, olive oil, and salt in a large mixing bowl. Add water/yeast mixture and stir together until just combined. Dough will be very sticky.
Drizzle a little olive oil into a clean mixing bowl. Toss the ball of dough in the bowl and turn over to coat in oil. Cover bowl and place in a warm place for 1 to 2 hours, or cover in plastic wrap and store in the fridge for up to 2 days.
Looking for more leek recipes? Click on over to Riverbend Recipes
Thanks to Tartalette for the fantastic photo.
Potato Leek Pizza, with permission of Ree Drummond, The Pioneer Woman
, AKA amazing blogger, photographer and cook.