This is seriously the BEST. PIZZA. EVER. It is SO ridiculously good! The leeks add such a nice, mild onion flavor and the bacon, ricotta, and potatoes taste absolutely amazing together. This is truly one of the most unique and delicious pizzas I’ve ever tried and it was quickly added to my recipe binder. This recipe is another gem from The Pioneer Woman and you can find the original recipe here .
I made just a few adjustments to the original recipe and it came out great but feel free to leave it as is if you prefer. She calls for using frozen bread dough for the crust however, the first time I made this I found that to be too dense and dry, the texture just wasn’t right for pizza crust. So the next time I made it I used the same dough recipe from my Pizza Margherita and it was SO much better. If you’re pressed for time or don’t feel comfortable making a homemade crust you can easily pick up a ball of pizza dough in your local pizzeria or even the supermarket. Also, I do not like goat cheese so instead I used large dollops of whole milk ricotta all over the pizza and it was excellent, a perfect substitution! Lastly, feel free to use whatever potatoes you have on hand for this. The recipe calls for red potatoes but I used Yukon Gold because they are my favorite and I always have them in the house.
If you have a pizza stone, use it, as it makes for a nicely baked crust, If you do not have one a plain oiled baking sheet will also work fine. When you take the pizza out of the oven, give it a few minutes to rest so that the cheese sets and doesn’t run all over the place when you slice it. Make extra because it’s THAT good. You can thank me later.
- Extra virgin olive oil, for drizzling
- 6 slices thick-cut bacon, cut into 1-inch pieces
- 3 leeks, rinsed well to remove grit and thinly sliced
- 1 ball of pizza dough, homemade or store-bought
- 2-3 Yukon Gold potatoes, sliced paper thin with a mandoline or sharp knife
- 1 pound fresh mozzarella, sliced thin
- 6-8 ounces whole milk ricotta cheese
- 1/3 cup grated Parmesan
- Freshly ground black pepper and salt, to taste
Preheat the oven to 475ºF. Drizzle a baking sheet with olive oil or heat up a pizza stone in the hot oven.
In a skillet, fry the bacon over medium heat until cooked but not crisp, remove and set aside. Pour off most of the grease but do not clean the skillet. Return the skillet to the stove and turn the heat to medium low. Add the leeks and saute until soft, about 3 minutes.
Roll out the pizza dough and place on the oiled baking sheet or a pizza peel dusted with cornmeal to be transferred to the hot stone. Drizzle the dough with olive oil. Arrange the potatoes in a single layer all over the crust, slightly overlapping the edges. Sprinkle the potatoes lightly with salt, then lay the mozzarella slices in a single layer on top of the potatoes. Arrange the leeks on top of the cheese. Drop large dollops of ricotta all over the pizza then sprinkle the fried bacon pieces over the top. Add the grated Parmesan and freshly ground black pepper.
Transfer the pizza to the hot stone or place the oiled pan in the oven. Bake until the edges of the crust are golden brown and the cheese is melted and bubbly, 11 to 13 minutes. Rest the pizza for 5-10 minutes and then cut into squares and serve immediately.