Saturday, January 30, 2021

Leek and bacon pizza

This is probably my second favorite pizza, after what the French call pizza reine (tomato sauce, ham, mushrooms, and cheese). There's no tomato sauce on this one. First, I slice a leek and steam/sauté it until tender. Then I sauté some lardons fumés (smoked bacon). When that's done, I use the bacon grease (there's not a lot) to caramelize some canned corn.

The first of two pizzas for Thursday's lunch.

I use my home-made dough, enough for two personal-sized pizzas, made about four hours prior to baking so it can rise. I spread the tender leaks on first, add the bacon and corn, then grated cheese to taste. This time I used Ossau-Iraty, a sheep's milk cheese from the Basque region in southwestern France. We ate the pizzas with a bottle of the local red, a blend made mostly with gamay grapes. Delicious!


  1. Delicious, I'm sure, and a work of art!

  2. Wonderful, I have adapted your pizza dough recipe for local rapid rise yeast, and my kitchenaid stand mixer. You inspired me to improve my homemade pizza, thank you!

  3. Yum! I almost licked my computer screen.

  4. Oh, my, that sounds wonderful.

  5. I will never say 'no' to a pizza. With that said I prefer mine with tomato-based sauce.
    As always you food photos make everything look scrumptious.

  6. mitch, it was tasty.

    travel, cool!

    bettyann, um, yuck... ;)

    evelyn, :)

    judy, it's a great knife for pizzas. And tarts, too.

    chris, it was pretty good!

    michael, I think there are infinite options for topping a pizza. Something for everybody!


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