Potato-Leek Pizza

Summary
Prep time	30 min
Cook time	8-11 min (more if using a pizza stone)
Source	The Pioneer Woman Cooks
Yield / serves	3-4 servings (15" pizza)
Rating	Delicious

Ingredients

• 1/2 recipe [Pioneer Woman's Pizza Dough | 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

Preparation

Preheat the oven to 500°F.

Prepare the pizza crust and drizzle lightly with olive oil. Sprinkle lightly with salt.

Begin by placing the bacon in a skillet over medium heat. Fry the bacon until cooked but not crisp. Remove the bacon from the pan and set aside. Pour off most of the grease. Do not clean the skillet. Return the skillet to the stove and turn the heat to medium-low. Add the leeks to the pan and saute over medium-low heat until soft, about 3 minutes. Remove from the heat and set aside.

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. 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. Next, sprinkle the fried bacon pieces over the top, followed by a generous addition of crumbled goat cheese, grated Parmesan, and a sprinkle of freshly ground black pepper.

Bake for 8-11 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.