When Ree opened P-Town Pizza in Pawhuska, the flavor combo of thinly sliced Yukon Gold potatoes and leeks became one of her favorite pizza toppings! The fact that there's crispy bacon and parmesan cheese is an added bonus.
Ingreadient
- 8 oz. baby Yukon Gold potatoes, thinly sliced
- 2 Tbsp. extra-virgin olive oil, plus more for drizzling
- 2 large leeks (pale green and white parts only), quartered lengthwise and sliced 1/2 inch thick
- Black pepper, to taste
- All-purpose flour, for dusting
- Cornmeal, for dusting
- 1 1/2 c. whole-milk ricotta cheese
- 4 slices bacon, chopped and cooked
- 1/2 c. fresh parsley, finely chopped
- 1/4 c. grated parmesan cheese
- Grated zest of 1/2 lemon
Direction
- After you've made the dough, divide it in half and let come to room temperature, uncovered, about 1 hour. Meanwhile, place a pizza stone or an inverted baking sheet on the oven floor and preheat to 500˚.
- Meanwhile, bring a large pot of salted water to a boil. Add the potatoes and cook until just tender, about 9 minutes. Drain.
- Heat the olive oil in a large skillet over medium heat. Add the leeks and season with salt and pepper. Cook, tossing, until tender, 8 to 10 minutes.
- On a lightly floured surface, stretch or roll out 1 piece of dough into a 12-inch round, about 1/8 inch thick. Dust a pizza peel or another inverted baking sheet with cornmeal and lay the dough on top.
- Scatter half of the leeks over the dough, leaving a 1/2-inch border around the edge. Dollop with half of the ricotta. Top with half of the potatoes and drizzle with olive oil.
- Slide the pizza onto the hot stone or baking sheet and bake until the crust is browned and the ricotta has spread, 10 to 12 minutes. Repeat with the remaining dough and toppings. Top the pizzas with the bacon, parsley, parmesan and lemon zest. Makes 2 12-inch pizzas.
