by Savour
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Savour's Notes:
Expand5 1/3 cups AP flour Ask a question about this ingredient
1 tablespoon kosher salt Ask a question about this ingredient
1 teaspoon instant yeast Ask a question about this ingredient
2 tablespoons sugar Ask a question about this ingredient
2 cups room temperature water Ask a question about this ingredient
2 tablespoons olive oil, plus more to work with Ask a question about this ingredient
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.
Ask a question about this stepSwitch 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.
Ask a question about this stepTransfer 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).
Ask a question about this stepLet the dough sit in the refrigerator at least overnight, or up to 4 days.
Ask a question about this stepAbout 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.
Ask a question about this stepPreheat oven to 500 degrees (or higher). Form the pizza dough into a flat dish on a floured sheet. It is now ready for toppings.
Ask a question about this step4 leeks, white and light green parts only Ask a question about this ingredient
1 tablespoon butter Ask a question about this ingredient
1/4 cup white wine Ask a question about this ingredient
1/4 cup cream Ask a question about this ingredient
salt to taste Ask a question about this ingredient
4 pieces bacon Ask a question about this ingredient
olive oil Ask a question about this ingredient
4 ounces fresh goat cheese Ask a question about this ingredient
Clean the leeks by slicing them lengthwise and running them under water until all the layers are clean. Roughly chop into 1 inch pieces.
Ask a question about this stepIn a large skillet, melt the butter. Add the leeks, and cook over medium heat until they start to soften.
Ask a question about this stepAdd the wine, and cook until absorbed. Add the cream, and cook until absorbed. Salt to taste and remove from heat.
Ask a question about this stepMeanwhile, chop the bacon into bite sized pieces and fry until cooked but not too crisp (it cooks further in the oven).
Ask a question about this stepBrush each pizza crust with olive oil. Arrange the leeks, the cooked bacon, and crumbled goat cheese over the top of each pizza.
Ask a question about this stepBake at 500 degrees 15 minutes.
Ask a question about this stepWe just moved to Newport Beach from Charlotte, North Carolina. I have seen Mozza a few times on our way to Balboa, and Peter Rhinehart was a instructor at Johnson & Wales in Charlotte. It is very ironic that this outstanding recipe seems to combine our new life with our old one.
so SO so good! just wrote about it on my blog!
http://recipesistolefromyou.tumblr.com/post/8114592472/bacon-leek-goat-cheese-pizza-yall
Great recipe, made it this past weekend. I sauteed the leeks in some of the bacon drippings and substituted chicken stock for the wine, worked fine. Hard to go wrong with bacon!
Excellent pizza! Thanks for sharing.
Great recipe. Use nuezkes bacon- Wisconsin. It brings it to a better place.
add cream?what cream? u forgot to list in with the ingredients!
how much cream?
does sound good,though
Doh! Why do I always do this on food52 and NEVER on my blog? 1/4 c. cream.
Kari is the manager of Whisk, a kitchenware store in Brooklyn.
Leeks seem like they would really bring out the flavor on this one. Check out my pizza blog at http://cheazza.tumblr.com!