We love pizza! (Heck, who doesn’t love pizza?) There is nothing better than a homemade pizza fresh from the oven. This originated from a Pioneer Woman recipe that I call grown-up pizza because it deviates from the norm and my boys won’t eat it. Yay!…..more for me.
1 batch of your favorite pizza dough (sometimes I grab a can of pizza dough from the grocer – it’s so easy!)
Cornmeal for dusting pizza stone
6 slices thick-cut bacon, cut into ½-inch pieces
3-4 leeks, soaked and rinsed well to remove any sand and grit, thinly sliced, white and light green parts only
½ – 1 tsp. red pepper flakes
5-6 small 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 pizza stone with a bit of corn meal; roll pizza dough into a thin 12-inch circle on stone.
Meanwhile, in a large skillet over medium heat, cook bacon pieces until slightly crispy; remove from skillet to a paper towel. Pour off the majority of the fat in the skillet, leaving any bacon bits to remain in the bottom; add sliced leeks and red pepper flakes to skillet, cooking leeks 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.
Brush pizza dough with a bit of olive oil; top with potato slices, arranging them in a single layer all over the dough, slightly overlapping each slice with the next. Lightly season potato slices with salt and pepper; top potatoes with softened leeks, then sprinkle reserved bacon pieces over leeks. Crumble goat cheese over pizza; season with more freshly ground black pepper, if desired.
Reduce oven temperature to 450 degrees F. Bake pizza, uncovered, on center rack of oven until crust is browned and crisp and top is golden brown, approx. 10-12 minutes. Slice and serve at once.
Let’s Get You Cookin’,