Sneaky Bacon Leek Potato Pizza

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We love pizza! Heck, who doesn’t love pizza? And there is nothing better than a homemade pizza fresh from the oven. But can I be honest? Sometimes I’m discouraged from making true homemade pizza just because I don’t have the time to make the crust and the sauce. Thankfully, I’ve found there are a lot of ways to cheat without anyone ever knowing you didn’t do it ALL yourself. Buying jarred pizza sauce and adding some extra herbs, for example. Using special no-rise pizza yeast. Or simply buying a kit and adding your own toppings. For this recipe, I used Thaniel’s All Natural Pizza Kit (with sauce included!) and it was De-LISH! No matter what you top it with, this is one surefire way to turn your pizza night into a semi-homemade masterpiece!

Leeks are grown in sandy soil, so make sure you give them a good cleaning before you chop them up!

   

Thaniel’s All Natural Pizza Kit (Original Crust Mix with Sauce)
Semolina or cornmeal for dusting pizza stone
12 slices thick-cut bacon, cut into ½ inch pieces
4 large leeks, soaked and rinsed well to remove any sand and grit, thinly sliced
½  – 1 tsp. red pepper flakes
6 medium Yukon gold potatoes, sliced super thin
8 oz. goat cheese
Kosher salt and freshly ground black pepper, to taste
Parmesan cheese block, for grating fresh

Position rack in center of oven and preheat oven to 500 degrees F. Sprinkle two pizza stones with semolina. Prepare pizza crust mix according to package directions. When dough is ready, divide in half and roll each half into a thin 12-13 inch circle on each pizza stone.

Meanwhile, in a large skillet over medium heat, cook bacon pieces until slightly crispy; remove from skillet to a paper towel. Pour off most of fat in the skillet, leaving any bacon bits in the bottom; add sliced leeks to skillet and cook over medium low heat until softened, approx, 6-7 minutes.

Using a very sharp knife, mandolin, or even a peeler, slice potatoes into very thin slices.

Spread desired amount of pizza sauce from kit over each crust; top with potato slices, arranging them in a single layer all over each crust, slightly overlapping each slice with the next. Lightly season potato slices on each pizza with salt and pepper; top potatoes with softened leeks, then sprinkle reserved bacon pieces over leeks. Crumble goat cheese over each pizza and season with more freshly ground black pepper.

Reduce oven temperature to 450 degrees F. and bake each pizza, uncovered, until crust is browned and crisp and top is golden brown, approx. 10-12 minutes for each.

Slice and serve at once.

Now You’re Cookin’,
Chef Alli

**Find Thaniel’s All Natural Pizza Kit and lots more Kansas products at the From the Land of Kansas Marketplace! <—Click Here

2 thoughts on “Sneaky Bacon Leek Potato Pizza

  1. Pingback: Two {Kansas} Cheesecakes! | Chef Alli's Farm Fresh Kitchen

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