The Pioneer Woman Cooks (36 page)

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 mandoline, 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.

Potatoes make a surprisingly delicious pizza topping! I was in my thirties before I discovered this. I missed out on so much!

9. Sprinkle the potatoes lightly with salt, then lay the mozzarella slices in a single layer on top of the potatoes. I love fresh mozzarella and will drive a hundred miles to get it.

10. Place the leeks on top of the cheese. The flavor of leeks sautéed in bacon grease is not to be believed.

11. I usually lay on the leeks pretty thick.

12. Next, sprinkle the fried bacon pieces over the top…

13. Followed by a generous addition of crumbled goat cheese, grated Parmesan, and a sprinkle of freshly ground black pepper.

14. 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.

Variation

TOMATO-BASIL PIZZA

1. Prepare the pizza crust, then spread the prepared pesto over the crust. Sprinkle lightly with salt.