Leek, Bacon and Goat Cheese Pizza

Back in October or November, we decided to subscribe to a CSA basket. Basically, every other week we get a box on our doorstep filled with fresh fruits and veggies that are grown, organically, at farms near where we live. A few boxes ago we got two gigantic leeks and I had absolutely no idea what to do with them. Someone reminded me that The Pioneer Woman has a leek pizza recipe in her cookbook and so I flipped through and found it. I knew this was the meal for us. Leeks. Bacon. Goat cheese.

I made the recipe per the instructions the first time, but since that first pizza, I have made a number of adaptations to suit our tastes. I can honestly say that since I made this pizza the first time, we always hope that our next basket will have leeks so we have an excuse to make it again. It is so so good.

You’ll see that I make this as 4 small pizzas (we get 4 servings out of it) and that’s just a personal preference thing. I have a really lousy oven that tends to cook too hot, so when I make a big pizza the crust gets overdone and the inside is not even slightly cooked. So, we do 4 small ones. Just adjust your cooking time if you make one large pizza instead.

Leek, Bacon and Goat Cheese Pizza
Serves: 4-6
Adapted from The Pioneer Woman

Ingredients:
1 pizza worth of pizza dough (I use Trader Joe’s premade dough)
Extra virgin olive oil
Salt
8 slices bacon
2 leeks, rinsed and thinly sliced
4-5 small red potatoes, sliced very very thinly
8oz goat cheese, crumbled

Directions:
1. Preheat the oven to 500 degrees, grease a cookie sheet/prepare a pizza stone, whichever you prefer.
2. Cook bacon in pan until cooked but not crispy. Reserve all fat in the pan. Chop up bacon into small chunks.
01-bacon
3. In the same pan with the remaining bacon fat, saute the leeks until soft, 2-3 minutes.
02-leeks
4. Roll the dough out to the size you want. Rub with olive oil and sprinkle with salt. Place the thinly sliced potatoes (these were sliced with a mandolin- The Pioneer Woman recommends not letting the potatoes get brown, so don’t slice too far ahead) to cover the entire surface of the dough.
03-potatoes
5. Put leeks on top of the potatoes and bacon on top of the leeks and try really hard not to eat too much of this because even though it’s delicious, it’s also delicious once baked.
04-precheese
6. Sprinkle with a boatload of goat cheese. Press down slightly to get it all to stick, but be warned, it is a messy pizza to eat. Worth it, but messy.
05-prebake
7. Bake in preheated oven for for 8-10 minutes, or until the crust is golden brown on the edges and lightly browned on the bottom.

07-cut pizza

This pizza is unbelievably good. Like all of a sudden, it snuck up on us and is our favorite food. I cannot begin to tell you how excited I am about the leek in my fridge right now. Go forth, try leeks, especially with bacon and goat cheese!

Enjoy!

5 Responses to “Leek, Bacon and Goat Cheese Pizza”

  • We’re smack dab in strawberry season, so I’m visiting the farm stands every week. Must remember to look for leeks, because I really really want this.

    Oh, for variety: leek, fig, prociutto and smoked gouda. Awesomeness that I had at a wedding and duplicated a few times since.

    [Reply]

  • Do you know what kind of goat cheese? Feta perhaps? Or from one of those little plastic log deals (that’s a chevre in case you were curious)?

    [Reply]

  • Katie:

    Hmm, I use “crumbled goat cheese” or the chevre logs and crumble them myself. I like Feta, but goat cheese that I get at our markets have a distinctly different taste/texture that honestly, I prefer. You could use Feta, I just prefer the smoothness of the chevre/goat cheese.

    [Reply]

  • debbie:

    The pizzas look delicious! I’ll have to try them. Made me think of a recipe that I got from The Pioneer Woman a few years ago that also uses leeks and it is scrumptious! It was the first time I had ever used leeks…and from that point on I was hooked!

    http://thepioneerwoman.com/cooking/2010/07/pasta-with-pancetta-and-leeks/#

    [Reply]

  • Pamela:

    Thank you SO much for posting this recipe. It is now my favorite food and I make is at least once a week!!! And leeks…never had them before and now Love them!!

    [Reply]

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Welcome!
I'm Katie, a 30-year-old, wife, mom, former teacher-turned PT, who also had brain surgery in November of 2007. This blog chronicles my daily life, from mundane to crazy, often with far too much detail. Sit down, get comfortable and stay for a while.
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