So the other day I pulled out a Pioneer Woman recipe that I made around this time a few years ago. I remember absolutely loving her Potato Leek Pizza so I decided to make it again. I loved it so much I had even dedicated a post on how to make it here. Well looking back, I realized that the first time I made it, I used the WRONG part of the leek in the recipe. Oops. You'd think that me using the wrong part of vegetable might affect the taste, but it was still freaking good and I didn't know any better. This time around I used the base of the leek and it was so much better!
My cooking really has come a long way. Sorry to any of you who followed my directions on that post and used the top of the leek. Who knew? (Obviously I didn't) Haha. Here is how the pizza is supposed to be constructed...
Potato Leek Pizza Recipe Revisited
Here is what you will need:
-5 small red or Yukon potatoes
-4 oz. Goat Cheese
-6 slices of thick Bacon cut into 1 inch pieces
-1 pound Mozzerella Cheese
-3 Leeks (using only the base, not the top leafy part)
-Extra Virgin Olive Oil
Lay out your pizza dough and preheat the oven according to the dough you choose and lightly coat dough with olive oil
Place bacon in skillet over medium heat. Fry until cooked, but not crisp then remove from pan
Use the same skillet after draining grease to saute the leeks (set bacon and leeks aside.) This is the part I totally butchered last time so make sure you use the base of the leek, it should resemble the texture of an onion and should actually saute unlike the top leafy part.
Thinly slice potatoes and layer around pizza in a single layer
Sprinkle potatoes lightly with salt then layer mozzarella on top of the potatoes
Place leeks on top of cheese then add bacon
Add crumbled goat cheese and ground pepper