Potato-Leek Pizza

4.7(22)

by Ree Drummond·published 2016-11-11

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Main Dish

Servings

1 pizza

Total time

—

Calories / serving

352 kcal

Ingredients (10)

serves

Extra-virgin olive oil, for drizzlingolive-oil
6 slices thick-cut bacon, cut into 1-inch piecesbacon
3 leeks, rinsed well to remove grit and thinly slicedleek
1 loaf store-bought frozen bread dough, thawed and left to rise according to package instructions
5 small red potatoes, sliced paper thin with a mandoline or sharp knifepotato
Kosher saltsalt
1 pound fresh mozzarella, sliced thinmozzarella
4 ounces goat cheese, crumbledgoat-cheese
1/3 cup grated Parmesanparmesan
Freshly ground black pepperpepper

Instructions (4 steps)

01Preheat the oven to 475 degrees F. Drizzle a baking sheet with olive oil.
02In a skillet, fry the bacon over medium heat until cooked but not crisp; remove and set aside. Pour off most of the grease but do not clean the skillet. Return the skillet to the stove and turn the heat to medium low. Add the leeks and saute until soft, about 3 minutes.

Pull or roll the bread dough into a rectangle and place on the oiled baking sheet. Drizzle the dough with olive oil. 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. Arrange the leeks on top of the cheese. Sprinkle the fried bacon pieces over the top, followed by a generous addition of crumbled goat cheese, grated Parmesan and freshly ground black pepper.

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Not rich — missing servings, total time, or calories.