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leek, bacon and goat cheese pizza

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Leek, Bacon and Goat Cheese Pizza

This is a home grown version of my favorite pizza at my favorite local pizza joint (which some of you may know as Pizzeria Mozza).

Ingredients

  • 5 1/3 cups AP flour
  • 1 tablespoon kosher salt
  • 1 teaspoon instant yeast
  • 2 tablespoons sugar
  • 2 cups room temperature water
  • 2 tablespoons olive oil, plus more to work with2 cups room temperature water
  • 2 tablespoons olive oil, plus more to work with
  • Combine all ingredients in the bowl of your stand mixer. Mix with the paddle attachment at low speed for about a minute. Let the dough rest for 5 minutes.
  • Switch to the dough hook on your stand mixer. Mix at medium speed for about 5 minutes. The dough should be wet but not too tacky.
  • Transfer the dough to an oiled board, and knead by hand for a few minutes. Divide into 5 equal portions, form each portion into a ball, and store each portion in a lightly oiled ziplock bag. (At this point, you should be able to freeze the bags you don't plan to use immediately).
  • Let the dough sit in the refrigerator at least overnight, or up to 4 days.
  • About 90 minutes before you plan to bake the pizzas, take the dough out of the refrigerator, form into a neat ball, and let rest at room temperature on a floured or parchment lined baking sheet.
  • Preheat oven to 500 degrees (or higher). Form the pizza dough into a flat dish on a floured sheet. It is now ready for toppings.
  • For the toppings
  • Clean the leeks by slicing them lengthwise and running them under water until all the layers are clean. Roughly chop into 1 inch pieces.
  • In a large skillet, melt the butter. Add the leeks, and cook over medium heat until they start to soften.
  • Add the wine, and cook until absorbed. Add the cream, and cook until absorbed. Salt to taste and remove from heat.
  • Meanwhile, chop the bacon into bite sized pieces and fry until cooked but not too crisp (it cooks further in the oven).
  • Brush each pizza crust with olive oil. Arrange the leeks, the cooked bacon, and crumbled goat cheese over the top of each pizza.
  • Bake at 500 degrees 15 minutes.4 leeks, white and light green parts only
  • 1 tablespoon butter
  • 1/4 cup white wine
  • 1/4 cup cream
  • salt to taste
  • 4 pieces bacon
  • olive oil
  • 4 ounces fresh goat cheese

Directions

  • Combine all ingredients in the bowl of your stand mixer. Mix with the paddle attachment at low speed for about a minute. Let the dough rest for 5 minutes.
  • Switch to the dough hook on your stand mixer. Mix at medium speed for about 5 minutes. The dough should be wet but not too tacky.
  • Transfer the dough to an oiled board, and knead by hand for a few minutes. Divide into 5 equal portions, form each portion into a ball, and store each portion in a lightly oiled ziplock bag. (At this point, you should be able to freeze the bags you don't plan to use immediately).
  • Let the dough sit in the refrigerator at least overnight, or up to 4 days.
  • About 90 minutes before you plan to bake the pizzas, take the dough out of the refrigerator, form into a neat ball, and let rest at room temperature on a floured or parchment lined baking sheet.
  • Preheat oven to 500 degrees (or higher). Form the pizza dough into a flat dish on a floured sheet. It is now ready for toppings.
  • For the toppings
  • Clean the leeks by slicing them lengthwise and running them under water until all the layers are clean. Roughly chop into 1 inch pieces.
  • In a large skillet, melt the butter. Add the leeks, and cook over medium heat until they start to soften.
  • Add the wine, and cook until absorbed. Add the cream, and cook until absorbed. Salt to taste and remove from heat.
  • Meanwhile, chop the bacon into bite sized pieces and fry until cooked but not too crisp (it cooks further in the oven).
  • Brush each pizza crust with olive oil. Arrange the leeks, the cooked bacon, and crumbled goat cheese over the top of each pizza.
  • Bake at 500 degrees 15 minutes.

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