Leek and Potato Pizza


Sometimes, my healthy ideas go over really well… and sometimes they don’t!  This recipe was a hit with me and my littlest, but the older two weren’t brave enough to try it.  I modified this recipe from one in my Pioneer Woman Cookbook.  I had been wanting to try it for quite some time and then one night, I just happened to have all the ingredients laying around… things like that just don’t happen for no reason!!  So here it is (a little modified…). Give it a try, you may be surprised!


For the Organic Crust

  • 1 teaspoon Active Dry Or Instant Yeast
  • 3 cups All-purpose organic flour
  • 1 cup organic whole wheat flour
  • 1 teaspoon Pink Himalayan Salt
  • 1/3 cup Braggs Organic Extra Virgin Olive Oil

For the Pizza (use organic ingredients if you can find them!!)

  • Thick cut bacon, cut into 1 inch pieces
  • leeks, rinsed and thinly sliced
  • small Yukon gold potatoes, sliced paper thin
  • fresh mozzarella cheese, sliced thin
  • crumbled goat cheese

Preheat oven to 500 degrees.

Prepare the crust: Sprinkle yeast over 1 1/2 cups warm water.  In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), add in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.  Form the dough into a ball. Toss dough to coat in olive oil, then cover the bowl and allow to rise for 1-2 hours.

Once it has risen, stretch the dough to the desired shape, the thinner the better.

Prepare the toppings: Brown the bacon in a skillet.  You want it to be cooked but not crisp.  Remove it from the pan and pour off most of the grease.  Don’t clean the skillet and return it to the stove top.  Add the leeks to the pan and saute it over medium low heat until soft.  Remove and set aside.  Slice the potatoes very thin.

Make the pizza:  Arrange the potatoes in a single layer over the crust.  Sprinkle lightly with salt, then lay mozzarella slices over the potatoes, then the leeks on top of the cheese.  Finish by sprinkling the bacon, goat cheese and fresh black pepper over the top.

Bake until the edges are golden brown and the cheese is bubbly – enjoy!!

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