2 slices bacon (about 2 1/2 oz), cut cross-wise in 1/4-inch strips
2 medium or 1 large leek (see note), white and pale green portions only, halved, cut cross-wise into 1/3-inch half rings and thoroughly rinsed to remove all grit
1 to 2 cloves garlic, minced
1 t. minced fresh thyme
Salt & pepper
1 T. olive oil, plus more for brushing
1/2 T. butter
8 oz. crimini or button mushrooms, sliced 1/4-inch thick
1 ball of pizza dough, rested
3 oz. Dubliner cheese (see note), coarsely grated
2 oz. Goat cheese (I used an aged Bucheron, but a soft Montrachet-style is fine), crumbled
Render the bacon in a medium sauté pan set over low heat, stirring occasionally. When the bacon is crisp, transfer it to a plate using a slotted spoon.
Return the pan to medium heat and add the leeks, garlic and thyme along with a pinch of salt. When the leeks start to sizzle, reduce the heat to low and cover. Cook until the leeks are just tender—5 to 10 minutes, depending on the age and size of the leeks. It's ok if the leeks still have texture...they just shouldn't be crunchy. Uncover. If there is any liquid left in the pan, increase the heat until it has been absorbed or has evaporated. Taste and correct the seasoning with salt and freshly ground black pepper. Remove from the heat and set aside.
While the leeks cook, warm the olive oil and butter in a large sauté pan set over medium high heat. When the butter melts and the foam subsides, add the mushrooms. Sauté the mushrooms until browned and tender—about five minutes—regulating the heat as necessary to maintain an active sizzle without burning or scorching the mushrooms. Remove from the heat and season.
Add the bacon and mushrooms to the finished leeks and toss to combine.
Build the pizza: On a lightly floured surface, roll or stretch the dough out into a 12-inch circle. Transfer the dough to a pizza pan, baking sheet or pizza peel that has been dusted with semolina (or flour...or cornmeal). Spread a thin layer of oil over the crust. Scatter with the Dubliner, followed by the topping mixture, followed by the goat cheese
If using a pizza pan or baking sheet, place the pizza in the pan on a pre-heated pizza stone in a pre-heated 500° oven. Bake until the crust is golden brown on the bottom and the cheese is bubbling, about 12 to 15 minutes. To insure a crisp crust, slide the pizza off of the pan and directly onto the pizza stone as soon as the crust is set (after 4 or 5 minutes).
If using a peel, slide the pizza directly onto the preheated baking stone. Bake until the crust is golden brown on the bottom and the cheese is bubbling—about 8 to 10 minutes.
When the pizza is done, transfer to a cutting board and cut into wedges and serve.
- I used very small leeks from my farmers' market that were sold by the bunch and I used the whole bunch. You should have about 1 1/3 cup of prepared leeks for this recipe
- I love the nutty taste of Dubliner and I always have it on hand. It is a great snacking and melting cheese. There are other good meltig cheeses that would work just as well. A good, sharp Cheddar...Fontina...low-moisture Mozzarella...etc
(Recipe adapted from Fox & Briar)