Is everyone wearing some socks? No? Then, how am I supposed to know if I rocked your socks with this post? Go put some on and come back.
I’m about to give y’all an awesome (meaning: orgasmic) recipe. This has quickly become my favorite, and for your vegetarian’s out there, don’t fret…I’ll show you how you can alter it.
Caramelized-Leek and Bacon Pizza
BOOM! Das right! The title alone should have sent a shudder down your spine. Why? B-A-C-O-N, that’s why!
Makes 8 slices. Working time 20 minutes Total time 45 minutes
Note: The times listed above are complete hooey. Set aside about 1-2 hours, but it’s worth it! Trust me. The recipe I’m about to give you calls for you to use store bought pizza dough, which I think is…well, just wrong. I make my own homemade pizza dough, and I’m gonna show you how, that’s why I allot for additional time. Don’t worry, it’s easy peasy.
1 3/4 to 2 1/4 cups all-purpose flour
1 envelope Fleischmann’s Pizza Yeast
1 1/2 teaspoons sugar
3/4 teaspoon salt
2/3 cup very warm water (120-130 F)
3 tablespoons oil
Preheat over to 425 F
Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add water and oil. Mix until well blended; about 1 minute.
Gradually add enough of the remaining flour until soft dough ball is formed. Dough will be slightly sticky.
Knead on a floured surface, adding additional flour if needed, until smooth and elastic; about 4 minutes. With floured hands, pat dough out to greased (olive oil) pizza pan, or roll dough to a 12-inch circle and transfer to greased pizza pan. Set aside.
Here’s what you’ll need for the toppings:
6 sliced thick-cut bacon, cut into 1/2 – 1 inch pieces.
2 medium leeks, white and light green parts only, sliced
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/4 mascarpone (about 2 ounces)
1 1/2 cups shredded mozzarella (about 6 ounces)
1/4 cup grated Parmesan (about 1 ounce)
In a large pan over medium heat, cook bacon until crisp; about 8 minutes. Transfer to a paper-towel lined plate; set aside. Drain all but a very thin layer of bacon fat from pan. Add thinly sliced leeks to pan and saute until soft; about 12 minutes. Remove pan from heat; set aside.
Grab your pizza dough. Drizzle on olive oil and sprinkle with garlic powder. Using a rubber spatula, spread a thin layer of mascarpone on the crust. Sprinkle on half the mozzarella, then top with reserved leeks and bacon. Sprinkle on Parmesan and remaining mozzarella.
Bake until crust is golden and cheese is bubbly. 10 to 12 minutes. Let sit for 2 minutes before slicing.
After you’ve eaten every last crumb, come back here and tell me what you think. You’re welcome!
Are you a vegetarian? Leave off the bacon. It’s still awesome!
Do you have a recipe that you’d like to feature in my June newsletter? Subscribe below and contact me via email at gkadams(at)funnylifestories(dot)com.