Creamy Potato Leek Pizza

Friday nights somehow lend themselves to pizza and a movie – a chance to unwind from a long week, and rest up before the weekend’s kids activities, honey-do lists, and exploring begins.  I love pizza, now more than ever before since I discovered Simple Mills Pizza Dough.  Since I predominantly eat grain-free due to allergies- this pizza dough is a life saver.  Forever gone are the endless canisters and bags of different grain-free flours, leaveners, and emulsifiers required to bake grain-free goods.  I have enormous respect for bloggers or cookbook authors who produce grain-free recipes, however that is just not me.  I like flavorful but simple, and I honestly just don’t remember enough of the details from food chemistry back in grad school to tackle much in the way of grain-free from scratch.

So, here I go with the leeks again!  This colorful thin crust pizza has the creamy qualities of potato-leek soup, with the crispy texture of arugula and bacon, and a surprising dash of tangy.  I got you with the ‘tangy’ probably, right?  In about 40 minutes you can be at the table eating this gorgeous grain-free pizza.

1/2 sweet onion, thinly sliced 

2 tablespoons butter

4 strips crispy bacon

1 box Simple Mills Pizza Dough (plus apple cider vinegar, oil, water)

1/4 leek, white and green parts, thinly sliced

1/2 medium gold potato, thinly sliced

2 inch portion of goat cheese log, split in half

1/2 cup sharp raw cheddar

baby arugula

1/2 lemon


PREHEAT oven to 350º

MELT butter in medium saucepan on medium/medium-low (4-5 on my stove dial), sauté onions for about 16 minutes until soft and caramel colored, stirring occasionally

MICROWAVE or bake 4 slices of bacon (I use Applegate Farms Sunday Bacon), crumble into small pieces

MIX pizza dough according to instructions, add a small amount of oil to a baking sheet and place dough onto the center of your baking sheet (dough will seem a little sticky), spread dough out onto baking sheet, oil hands if needed to keep dough from sticking

ROLL dough using rolling pin, sprinkle small amounts of almond flour on the dough to keep the rolling pin from sticking.  NOTE: this is a delicate process and you will need to find what works best for you – I use a combination of pressing the dough into shape with my hands and occasionally rolling it thinner.

Incidentally – my grandmother’s rolling pin is PERFECT for spreading the pizza dough into a baking pan – the weathered copper handles rest just perfectly on the ledge, giving me an even, thin crust.  My grandmother had this rolling pin as long as I can remember and it’s primary purpose (as far as I could tell) was making homemade pasta that she would have rolled out onto wax paper, and laying all over the house to dry, OR my personal favorite – crusts for apple pie!

BAKE the crust for 7 minutes (not 5 minutes as indicated on the box)

ADD leeks to caramelized onions and sauté for an additional 5 minutes

SLICE potato, with skin, on a mandolin slicer using the smallest blade

GATHER your caramelized onions & leeks, potato slices, bacon, and half the goat cheese (about 1 inch section)

SPREAD half the goat cheese on your warm crust – the cheese will melt just slightly to allow you to spread a thin layer over the whole crust and will act as the “glue” for our other ingredients

ADD potato slices, then spread caramelized onions and leeks, and sprinkle with bacon, top it off with the remaining goat cheese crumbles and you are ready for the oven!

BAKE for 10 minutes, then add the shredded raw sharp cheddar cheese and bake an additional 3 minutes

TOP with arugula and give the whole pizza a sprinkle of lemon juice from half a lemon