Leeks

Bacon and leeks parmentier pizza

Name: Bacon and leeks parmentier pizza
Prep time: 45 min
Cook time: 30 min
Yield: 4
Cuisine: Plats principaux
Ingredients: 1 pizza dough of 30 cm (12 inches); 60 ml (4 tablespoons) of olive oil; 454 g (1 pound) of well washed potatoes; 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks; 150 gr (1/3 pound) of bacon slices, cut into squares; 2 peeled and finely chopped large garlic cloves; Salt; Pepper; 250 ml (1 cup) of smoked and grated Emmental, Cheddar or Mozzarella cheese

Rate this recipe

Author: Les Cultures de chez nous

Keep screen on

Preparation 15

Baking 30

Portions 4

Freezing No

Ingredients Preparation

Ingredients

1 pizza dough of 30 cm (12 inches)
60 ml (4 tablespoons) of olive oil
454 g (1 pound) of well washed potatoes
1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
150 gr (1/3 pound) of bacon slices, cut into squares
2 peeled and finely chopped large garlic cloves
Salt
Pepper
250 ml (1 cup) of smoked and grated Emmental, Cheddar or Mozzarella cheese

Preparation

Side-by-side mode

Preheat oven at 425 °F (220 °C).
Set pizza dough over a large oiled baking sheet. Soak pizza top with olive oil. Cover pizza dough with sliced leeks, then set aside.
In a casserole filled with salted boiling water, cook potatoes 6 minutes. Drain, then refresh with cold water before slicing into fine slices. Set aside.
In a large non-stick pan, brown bacon at medium heat for 1 minute. Lightly lower heat. Add garlic and potato slices then salt up to taste. Bake for 6 to 8 minutes and turn potato slices few times. Pour the pan over pizza (with few bacons fats) then spread well equally. Pepper up to taste.
Cover pizza with cheese of your choice, then set over oven's middle grill. Bake for 12 to 15 minutes or until pizza crust is well browned and cheese melted. Remove pizza from oven, slice then serve right away.