potato leek pizza
cooking every pioneer woman recipe: part 22. (dinner translation: lunch). to be honest, my husband and i HATE leeks (don’t judge) so we omitted them, don’t judge!! other than that - this pizza was very good! nothing beats a homemade pizza. #Potato #pioneerwoman #Recipe #cooking
ingredients
recipe Pizza Crust (dough)
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 pound fresh mozzarella cheese, sliced thin
4 ounces goat cheese, crumbled
Grated Parmesan cheese
Freshly ground black pepper
ingredients
1. Preheat the oven to 500ºF.
2. Prepare the pizza crust and drizzle lightly with olive oil. Sprinkle lightly with salt.
3. Begin by placing the bacon in a skillet over medium heat. Fry the bacon until cooked but not crisp.
4. Remove the bacon from the pan and set aside.
5. Pour off most of the grease. Do not clean the skillet. Return the skillet to the stove and turn the heat to medium-low.
6. Add the leeks to the pan and sauté over medium-low heat until soft, about 3 minutes. Remove from the heat and set aside.
7. Using a sharp knife or mandoline, slice the potatoes very thin. You’ll need to do this just before you need them, as the potatoes will brown very quickly.
8. Arrange the potatoes in a single layer all over the crust, slightly overlapping the edges.
Potatoes make a surprisingly delicious pizza topping! I was in my thirties before I discovered this. I missed out on so much!
9. Sprinkle the potatoes lightly with salt, then lay the mozzarella slices in a single layer on top of the potatoes. I love fresh mozzarella and will drive a hundred miles to get it.
10. Place the leeks on top of the cheese. The flavor of leeks sautéed in bacon grease is not to be believed.
11. I usually lay on the leeks pretty thick.
12. Next, sprinkle the fried bacon pieces over the top. . .
13. Followed by a generous addition of crumbled goat cheese, grated Parmesan, and a sprinkle of freshly ground black pepper.
14. Bake for 8 to 11 minutes, until the edges of the crust are golden brown and the cheese is melted and bubbly. Cut into wedges or squares and serve immediately.
As someone who enjoys experimenting with homemade pizzas, I was pleasantly surprised by how delightful potato leek pizza can be. Despite often skipping leeks due to their sometimes overpowering flavor, the method of sautéing them in bacon grease adds a smoky, mild sweetness that pairs perfectly with the richness of fresh mozzarella and goat cheese. One trick I’ve learned is to slice the potatoes very thinly using a mandoline right before assembling the pizza to prevent browning and to ensure an even cook. Yukon Gold potatoes work wonderfully due to their creamy texture and subtle sweetness. Layering the potatoes thinly on the crust allows them to cook through without becoming soggy, creating a nice contrast to the melted cheeses. I also recommend not overcooking the bacon pieces; frying them until just tender adds a smoky crunch without overwhelming the pizza. After baking at a high temperature, the crust should be golden and crispy, complementing the savory toppings. This pizza makes for a great alternative to traditional tomato-based pies, offering an inviting palette of flavors and textures that's perfect for sharing. If you’re hesitant about leeks, sautéing them in bacon fat mellows their intensity, so they become warm and inviting rather than sharp. From personal experience, this pizza is ideal for casual dinners that impress, merging comfort food elements with gourmet ingredients.
