Pizza Saturday: Leek and Bacon

When LJ and I moved to the Olympia area this summer she suggested that we start a new weekend food tradition.  For the past four or five years we had consistently gone out for donuts either on Saturday or Sunday morning.  After a little bit of searching in the South Sound we weren't able to find a donut shop that met our standards so we went in another direction:  Homemade pizza for dinner on Saturday nights.

I make up big batches of pizza dough and tomato sauce about once a month (specific blog posts on each to come later) and keep them in the freezer for Saturdays.  We try to remember to keep mozzarella stocked in the fridge and pick up any specific topics throughout the week.  However, often the toppings end up being whatever is on hand.  Earlier in the week someone at the farm had mentioned (while we were harvesting leeks) working at a high end restaurant that served leek pizza.  I had a leek in the fridge so I gave it a shot.

The ingredients for my bacon leek pizza

When in doubt, add bacon

Cleaning the leeks

Cooking the leeks in the bacon fat

Rolled dough to fit the pizza stone

Assembling the pizza on my pizza peel

I preheat the oven to 450 for at least 30 minutes to warm the stone

Served with some fresh greens from the farm

When you have dough and sauce in the freezer, homemade is almost as easy as frozen pizza from a box.