I was feeling like dinners had been too wintry and I wanted something springy. I’m ready for spring and Boston sure feels fresh and rejuvenated. We are on the mend and with a springy-feeling drizzle and a sunny hug this weekend helped us heal and move forward.
I spotted leeks at Trader Joe’s. Thanks to Joe, I didn’t have to slice and soak. It also meant I didn’t have to try to use leeks in everything I cooked from now on.
Ms. L was coming so I figured bacon was just the addition she would appreciate. All hell was breaking lose at work. I needed to make this delectable pizza. I needed something I could do well. I’m sure Ms. L would have understood if I was too overwhelmed. When other things are going wrong, I just want dinner to be comforting.
2 cups leeks
2 tbs pesto
8 oz shredded mozzarella
4 oz St. Andre cheese
2 russet potatoes, thinly sliced
2 strips of bacon
Preheat oven and pizza stone if you’re using one to 400 degrees.
Saute leeks in butter and olive oil until cooked through.
Spread pizza dough onto the pizza stone or onto a lightly greased pan and poke a few holes with a fork.
Pre-bake the dough for 10 minutes until the dough puffs and is somewhat cooked, but not crisp.
Fry the bacon until almost cooked (it will continue baking on the pizza)
After removing the dough from the oven, spread pesto onto the dough.
Top with shredded mozzarella, sliced potato, leeks, soft cheese, and crumbled bacon.
Return to the oven for 20 minutes until the crust crisps and the cheese melts.
Remove from the oven, and let sit for at least 5 minutes before cutting.
This was so good. The two cheeses were perfect. St. Andre crumbles like butter and is like brie, times 10. The cheese plus potatoes plus bacon was so well balanced. The leeks are fresh almost oniony almost garlicky.
I loved this and will make it again, for sure.