And boy, does it taste good.
As the name suggests, the two main toppings are leeks and potatoes.
But then you throw on some bacon, mozzarella and goat cheese, and you get this perfect balance of salty, savory, earthy amazingness. You can follow the actual recipe above, or use our approximate list of ingredients:
- One pizza crust, rolled very thin with chopped garlic and fresh or dried rosemary pressed in to the surface, then par-baked. (That's our contribution to the improvement of the original recipe.)
- A layer of very thinly sliced red or Yukon gold potatoes. Raw. And did I mention thinly sliced? These potato varieties work best for pizza because they have a firmer texture than, say, russets and can hold their own with the other ingredients. But the slices need to be paper thin so that they cook before the rest of the pizza burns.
- Grated mozzarella
- Sliced leeks, sauteed for a few minutes ahead of time to soften them. You can use both the white bulb and the green stalk of leeks, but be sure to wash all of the layers well to get rid of dirt and grit.
- Several slices of bacon, pre-cooked (but not too crispy) and chopped. We like to cook the bacon first and then use some of the leftover grease to saute the leeks. (optional, of course)
- Chèvre (a.k.a. goat cheese) crumbled across the top
It's a keeper.