Leek and bacon pizza

Leeks were on sale. Seventy-five euro cents a kilo, or about fifty American cents a pound. I used some on Sunday to make leek and bacon pizzas. First steps: cook some smokey bacon until almost done and cook some cleaned and chopped leeks in a little olive oil, white wine, salt, and pepper.

Chopped leeks sauteing in olive oil and white wine. I added few red pepper flakes, too.

I made the pizza crust on Saturday night and it rose overnight in the refrigerator. Then I rolled it out, topped it with some of the bacon and the leeks, and put it on a pizza stone in a 275ºC (525ºF) oven. There's no cheese, but I think a little parmesan might be good on these. I made two pizzas, as usual, and they made a great lunch.

A finished pizza ready to slice and eat! The little decorative strips of bacon are optional.

I used two rather large leeks (the green tops removed and frozen for soup stock later) to make two pizzas. I also used ten strips of smokey bacon (a package of 140 grams) that I baked in the oven at 150ºC (300ºF) until almost done. I find that baking bacon is much easier and neater than frying it in a pan on top of the stove. Normally I would use the smokey bacon chunks called lardons, but we had these strips on hand so I used them.