Leeks

Among my favorite pizza toppings are leeks and bacon, together. I've been making a version of this pizza for almost twenty years, and it's always good. I don't use tomato sauce for this pizza. I start with my regular pizza dough recipe. Before baking the pizzas, I cut up and sauté a couple of leeks in olive oil until they're tender. How many I use depends on their size; more if they're skinny, fewer if they're fat.

Leek and bacon pizza for lunch. Yum! By the way, that "Gallo" bottle is Portuguese olive oil, not wine from Ernest & Julio.

In the US, I used standard American bacon, thickly sliced if I could find it. But here in France I use lardons fumés, those chunks of smoked bacon that are a staple of French cooking. They get sautéed as well prior to baking the pizza. Cheese is optional, but grated Parmesan works well, sprinkled on when the pizzas come out of the oven. Yesterday I added grated French Emmental before each pizza went into the oven.