Even when you stay at home, there’s still a magic about a weekend approaching. The energy in the air is different. Your hair blows in the breeze a little sexier. Your skin tone glows with anticipation. The flowers bloom a little brighter and the trees stand a little taller. Your nails grow a little faster and your eye lashes appear a little longer. Your clothes fit better and your smile is brighter.
Your car suddenly loses all evidence of rusting and the basement cleans itself….
Our nation comes together in peace and all financial debt is wiped away!!
Okay yeah, maybe not so much.
BUT, we can inhale pizza and not regret a single bite.
Potato, Leek and Bacon Pizza:
What it took for 2:
* 1 (1 pound) frozen pizza dough ball, thawed and cut in half and rolled out to your desired thickness
* 2 leeks, rinsed thoroughly and thinly sliced
* 4 small red potatoes, thinly sliced
* 5 slices thick-cut bacon, cut into 1-inch pieces
* fresh mozzarella
* extra virgin olive oil
* 1/4th cup goat cheese crumbles
* 1/4th cup grated pecorino or parmesan cheese
* coarse salt and freshly ground pepper
Preheat the oven to 500.
In a medium skillet, cook the bacon over medium heat, until cooked but not completely crisp. Remove bacon and set aside. Drain most of the grease but leave a little in the skillet.
Add the leeks to the skillet and saute for about 3 minutes, until they soften. Remove and set aside.
Lightly drizzle a little oil over each crust and sprinkle with a little salt. Layer the potatoes over each crust, overlapping a little. Sprinkle the taters with a little salt, then layer some mozzarella slices over them. Layer some cooked leeks on top of the mozzarella, and follow with a good sprinkle of chopped bacon. Throw some goat cheese crumbles over the top and some grated parmesan.
Bake the pizza for about 10 minutes, keeping an eye on it so the cheese doesn’t burn.
Cut her up and live a most happy life.
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