Potato, Leek and Bacon Pizza

I’m not going to muck up this post with a bunch of words.  Here is what you need to know:  this pizza is insane, you have to try it.

Dough Ingredients

Don’t be intimidated by the thought of making your own dough.  There are only 4 ingredients, and you don’t have to do much other than wait.  Just activate the yeast in some warm water, mix it up with the rest of the ingredients and let it sit for about two hours so it can rise.  (The picture below is right after mixing, before the dough has risen.Forgot to take an after shot.  Oops.)

Dough Ball

Cut the dough in half, and either put half in the freezer for another day, or get ready to make yourself a second pie! Spread/roll the dough out on a baking sheet and drizzle with olive oil and salt.  You probably don’t want the dough to be perfectly flat, use your hands to knead it a little bit and create little bumps.  This way you create pockets for delicious flavours to get trapped in.

Layer with potatoes sliced paper thin.  You might think it’s strange to not use tomato sauce (or any kind of sauce for that matter), but you’ll just have to trust me on this one.

Thin layer of potatoes on top of the crust

Next, layer big slices of fresh mozarella.

Layer of fresh mozarella

Leeks, bacon and crumbled feta finish it off.  The secret here is to cook the bacon first, drain off most of the grease and then throw the leaks into the bacon pan.  MMMMMMMMMMMMM.

Ready for the oven

Not everyone is a fan of leeks, so I did this version half and half – one side all dressed, the other without leeks or feta.  Both were insanely delicious.

Potato, Leek and Bacon Pizza

Close-up!

Potato, Leek and Bacon Pizza

One more shot, just for fun 🙂

Potato, Leek and Bacon Pizza

 

Pizza Crust Recipe

1 tsp or ½ packet active dry yeast
4 cups all purpose flour
1 tsp kosher salt
½ cup extra virgin olive oil, plus more for drizzling

1.    Pour 1 ½ cups warm water into a bowl.  Sprinkle the yeast over the water.
2.    Combine the flour and salt in a mixing bowl.  (Or in the bowl of your food processor if you want to make your dough that way.)
3.    With and electric mixer (or food processor) on low speed, drizzle in the olive oil until just incorporated.
4.    In a separate bowl, gently stir the yeast/water mixture and drizzle it into the flour/oil mixture; mix until the dough forms a ball.  (You can also mix by hand until the dough comes together)
5.    Drizzle a little olive oil into a clean bowl.  Toss the ball of dough into the bowl and turn over to coat in oil.
6.    Cover the bowl with a moist kitchen towel and set in a warm place for 1 to 2 hours, or cover with plastic wrap and store in the fridge for up to 2 days.
7.    To prepare the pizza, preheat the oven the oven to 500 degrees.
8.    Divide the dough in half.  Lightly drizzle olive oil on a pizza pan or rimmed backing sheet.
9.    Using your hands, stretch the dough to the desired shape, pressing the dough into the pan with your fingers.  The thinner the better!  The surface of the dough should be lumpy from finger marks.  All the better to receive and hold toppings!
10.    Lay the desired toppings over the dough and bake the pizza for 8 to 10 minutes, until the edges of the crust are golden brown.
11.    The other half of the dough may be wrapped tightly in plastic wrap and refrigerated up to 3 days before use, or frozen for up to 6 months.

Potato, Leek and Bacon Pizza Recipe

1 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 pound fresh mozzarella cheese, sliced thin
4 ounces feta cheese (or goat’s cheese if you like it)
Grated Parmesan cheese
Freshly ground black pepper

1.    Preheat oven to 500 degrees.
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 mandolin, 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.
9.    Sprinkle the potatoes lightly with salt, then lay the mozzarella slices in a single layer on top of the potatoes.
10.    Place the leeks on top of the cheese.  The flavour of leeks sautéed in bacon grease is not to be believed.
11.    Next, sprinkle the fried bacon pieces over the top.
12.    Followed by a generous addition of crumbled feta, grated parmesan and a sprinkle of freshly ground black pepper.
13.    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.

From:  The Pioneer Woman (I love her)

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3 Comments

Filed under Main Courses

3 responses to “Potato, Leek and Bacon Pizza

  1. Pingback: Happy Birthday Admiral! | theadmirableadmiral

  2. Pingback: Thai Chicken Pizza | theadmirableadmiral

  3. Pingback: Hearty Three Cheese Calzone | theadmirableadmiral

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