Tuesday, October 1, 2013

Potato, Leek, and Bacon Pizza

Gonna crank this one out quick as I wait for the 3rd period to start...Blackhawks first game of the year in defense of their Stanley Cup victory 100 days ago.  The offseason is very short when you win the best trophy in all of sports.  Doesn't seem like that long ago we were making summer pies like this, but now that it's fall this one is more appropriate.  For the love of swine get some good bacon like Nueske's.  It's only a couple dollars more than your typical stuff and well worth it.  More flavor, more smoke, less shrinkage.  

Potato, Leek, and Bacon Pizza
4 servings

1 serving pizza dough, recipe can be found here
5-6 small red potatoes, very thinly sliced
4 slices good bacon
1 large leek, light green and white part only, very thinly sliced
2 medium garlic cloves, minced
Kosher salt and freshly cracked black pepper
6-8 oz. ball fresh mozzarella, halved and 1/4" slice

Preheat your oven for at least 30 minutes at 500°F.  Once your dough has been punched down, let rest for 10 minutes before shaping into something that resembles a circle on your peel or cookie sheet.

Render your tasty bacon over low heat in a cast iron or other skillet.  Remove when crispy to a plate lined with paper towel.  Crumble once cooled.  

Add the leeks to the skillet and turn up the heat to medium, season with S&P.  Cook until lightly browned and tender, about 8 minutes, stirring occasionally.  Add the garlic and stir until fragrant, 1 minute or so.

Drizzle your dough with a bit of EVOO, then layer on the potato slices.  Top with the leeks, then the bacon, and finally the fromage.  Slide onto your very hot pizza stone and cook for about 8-10 minutes, until the dough is crisp and the cheese is bubbly hot and lightly browned. 

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