Ree Drummond is The Pioneer Woman, a thirty-something city girl-turned-ranch wife and mother of four. Her blog chronicles her life as a black pumps-wearing, sushi-eating, pedicure-getting gal who fell in love with a rugged cattle rancher and moved to the middle of nowhere. She shares a recipe from her cookbook, The Pioneer Woman Cooks, for Potato-Leek Pizza.
“This is my favorite pizza on earth, hands down,” writes Drummond. “It’s flavorful, textural, and girlie… the leeks set it apart from the fray, and it contains both goat cheese and bacon. What could be wrong?”
Yield: 1 pizza
1/2 recipe for Pizza Crust (recipe to follow)
extra virgin olive oil
6 slices thick-cut bacon, cut into 1-inch pieces
3 leeks, rinsed well to remove grit and thinly sliced
5 small red or Yukon Gold potatoes, sliced paper thin
1 lb fresh mozzarella cheese, sliced thin
4 oz goat cheese, crumbled
grated Parmesan cheese
freshly ground black pepper
Prepare the pizza crust by drizzling lightly with olive oil and sprinkling lightly with salt.
In a skillet over medium heat, fry the bacon until cooked but not crisp, then remove and set aside. Pour off most of the grease, but do not clean the skillet. Return it to the stove and, over medium-low heat, saute the leeks until soft, about 3 minutes. Remove the leeks from the heat and set aside.
Using a sharp knife or mandoline, slice the potatoes very thin. Be careful not to allow them enough time to oxidize. Arrange the potatoes in a single layer all over the crust, slightly overlapping the edges. Sprinkle the potatoes lightly with salt, then lay the mozzarella slices in a single layer on top of the potatoes. Place the leeks on top of the cheese, then sprinkle the fried bacon pieces over the top. Add a generous dose of crumbled goat cheese, grated Parmesan, and a sprinkle of pepper.
In an oven preheated to 500 degrees F, bake the pie for 8-11 minutes, until the edges of the crust are golden brown and the cheese is melted and bubbly. Slice it into wedges or squares and serve immediately.
Yield: 2 pizza crusts
1 tsp or 1/2 packet active dry yeast
4 cups all-purpose flour
1 tsp kosher salt
1/3 cup extra virgin olive oil, plus more for drizzling
In a mixing bowl, pour the yeast over 1 1/2 cups of warm water, stirring gently. In a separate bowl, combine the flour and salt. Using an electric mixer on low speed, drizzle in the olive oil until just incorporated. Add the yeast mixture to the flour mixture, mixing until the dough forms a ball. (You can also do this by hand.)
Drizzle a little olive oil into a clean bowl. Toss the ball of dough in the bowl and turn over to coat in oil. Cover the bowl with a moist kitchen towel and set in a warm place for 1-2 hours, or cover with plastic wrap and store in the fridge for up to 2 days.
Divide the dough in half, then using your hands, stretch the dough to the desired shape, pressing it into an oiled pan with your fingers. The thinner the better. The surface of the dough should be lumpy from finger marks — all the better to receive and hold toppings. The other half of the dough may be wrapped tightly in plastic wrap and refrigerated up to 3 days before use, or frozen for up to 6 months.