- Extra-virgin olive oil, for drizzling
- 6 slices thick-cut bacon, cut into 1-inch pieces
- 3 leeks, rinsed well to remove grit and thinly sliced
- 1 loaf store-bought frozen bread dough, thawed and left to rise according to package instructions
- 5 small red potatoes, sliced paper thin with a mandoline or sharp knife
- Kosher salt
- 1 pound fresh mozzarella, sliced thin
- 4 ounces goat cheese, crumbled
- 1/3 cup grated Parmesan
- Freshly ground black pepper
Preheat the oven to 475 degrees F. Drizzle a baking sheet with olive oil.
In a skillet, fry the bacon over medium heat until cooked but not crisp; remove and set aside. Pour off most of the grease but do not clean the skillet. Return the skillet to the stove and turn the heat to medium low. Add the leeks and saute until soft, about 3 minutes.
Pull or roll the bread dough into a rectangle and place on the oiled baking sheet. Drizzle the dough with olive oil. Arrange the potatoes in a single layer all over the crust, slightly overlapping the edges. Sprinkle the potatoes lightly with salt, then lay the mozzarella slices in a single layer on top of the potatoes. Arrange the leeks on top of the cheese. Sprinkle the fried bacon pieces over the top, followed by a generous addition of crumbled goat cheese, grated Parmesan and freshly ground black pepper.
Bake until the edges of the crust are golden brown and the cheese is melted and bubbly, 11 to 13 minutes. Cut into squares and serve immediately.
Recipe courtesy of Emeril Lagasse