Potato Leek Pizza
Potato-Leek Pizza
Yield: 1 pizza
Ingredients
1/2 recipe for Pizza Crust
extra virgin olive oil
kosher salt
6 slices thick-cut bacon, cut into 1-inch 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 cheese, sliced thin
4 oz goat cheese, crumbled
grated Parmesan cheese
freshly ground black pepper
Prepare the pizza crust by drizzling lightly with olive oil and sprinkling lightly with salt.
In a skillet over medium heat, fry the bacon until cooked but not crisp, then remove and set aside. Pour off most of the grease, but do not clean the skillet. Return it to the stove and, over medium-low heat, saute the leeks until soft, about 3 minutes. Remove the leeks from the heat and set aside.
Using a sharp knife or mandoline, slice the potatoes very thin. Be careful not to allow them enough time to oxidize. Arrange the potatoes in a single layer all over the crust, slightly overlapping the edges. Sprinkle the potatoes lightly with salt, then lay the mozzarella slices in a single layer on top of the potatoes. Place the leeks on top of the cheese, then sprinkle the fried bacon pieces over the top. Add a generous dose of crumbled goat cheese, grated Parmesan, and a sprinkle of pepper.
In an oven preheated to 500 degrees F, bake the pie for 8-11 minutes, until the edges of the crust are golden brown and the cheese is melted and bubbly. Slice it into wedges or squares and serve immediately.