Serves 3
Pizza Crust
- 5 1/3cups AP flour
- 1tablespoon kosher salt
- 1teaspoon instant yeast
- 2tablespoons sugar
- 2cups room temperature water
- 2tablespoons olive oil, plus more to work with
- Combine all ingredients in the bowl of your stand mixer. Mix with the paddle attachment at low speed for about a minute. Let the dough rest for 5 minutes.
- Switch to the dough hook on your stand mixer. Mix at medium speed for about 5 minutes. The dough should be wet but not too tacky.
- Transfer the dough to an oiled board, and knead by hand for a few minutes. Divide into 5 equal portions, form each portion into a ball, and store each portion in a lightly oiled zip lock bag. (At this point, you should be able to freeze the bags you don’t plan to use immediately).
- Let the dough sit in the refrigerator at least overnight, or up to 4 days.
- About 90 minutes before you plan to bake the pizzas, take the dough out of the refrigerator, form into a neat ball, and let rest at room temperature on a floured or parchment lined baking sheet.
- Preheat oven to 500 degrees (or higher). Form the pizza dough into a flat dish on a floured sheet. It is now ready for toppings.
For the toppings
- 4leeks, white and light green parts only
- 1tablespoon butter
- 1/4cup white wine
- 1/4cup cream
- Salt to taste
- 4pieces bacon
- Olive oil
- 4ounces fresh goat cheese
- Clean the leeks by slicing them lengthwise and running them under water until all the layers are clean. Roughly chop into 1 inch pieces.
- In a large skillet, melt the butter. Add the leeks, and cook over medium heat until they start to soften.
- Add the wine, and cook until absorbed. Add the cream, and cook until absorbed. Salt to taste and remove from heat.
- Meanwhile, chop the bacon into bite sized pieces and fry until cooked but not too crisp (it cooks further in the oven).
- Brush each pizza crust with olive oil. Arrange the leeks, the cooked bacon, and crumbled goat cheese over the top of each pizza.
- Bake at 500 degrees 15 minutes.
By Savour
Author Notes: This is a home grown version of my favorite pizza at my favorite local pizza joint (which some of you may know as Pizzeria Mozza). You can use any pizz (…more)—Savour
**Grabbed from: http://food52.com/recipes/4484-leek-bacon-and-goat-cheese-pizza