thepioneerwoman
Potato and Leek Pizza
Try one of Ree Drummond's favorite pizza combos tonight: potato and leek. This creamy pizza is topped with crispy bacon, too!
👥 6 Servings⏱️ Prep & Cook: 1h 50m⏳ Prep: 40 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●pot
- ●skillet
📝 Preparation Steps
1
After you've made the dough, divide it in half and let come to room temperature, uncovered, about ⏱️ 1 hour. Meanwhile, place a pizza stone or an inverted baking sheet on the oven floor and preheat to 500˚.
2
Meanwhile, bring a large pot of salted water to a boil. Add the potatoes and cook until just tender, about ⏱️ 9 minutes. Drain.
3
Heat the olive oil in a large skillet over medium heat. Add the leeks and season with salt and pepper. Cook, tossing, until tender, 8 to ⏱️ 10 minutes.
large leeks (pale green and white parts only), quartered lengthwise and sliced 1/2 inch thick2
4
On a lightly floured surface, stretch or roll out 1 piece of dough into a 12-inch round, about 1/8 inch thick. Dust a pizza peel or another inverted baking sheet with cornmeal and lay the dough on top.
Cornmeal, for dusting
5
Scatter half of the leeks over the dough, leaving a 1/2-inch border around the edge. Dollop with half of the ricotta. Top with half of the potatoes and drizzle with olive oil.
large leeks (pale green and white parts only), quartered lengthwise and sliced 1/2 inch thick2
6
Slide the pizza onto the hot stone or baking sheet and bake until the crust is browned and the ricotta has spread, 10 to ⏱️ 12 minutes. Repeat with the remaining dough and toppings. Top the pizzas with the bacon, parsley, parmesan and lemon zest. Makes 2 12-inch pizzas.
bacon, chopped and cooked4 slices
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