Although San Francisco received a playful call out for putting broccoli on their pizza, I think one of the best things about pizza is how customizable it is. I used to be a server at a restaurant in Pasadena called The Luggage Room Pizzaria, and it was there I first fell in love with weird pizza toppings. They topped their pizzas with avocados, lemon zest, even a fried egg!
It's hard to go wrong when you start with bread and cheese, but then you get to add your favorite flavors on top?! Dream come true. What makes this recipe even easier, is that the dough is a pre-made lavash flatbread, which cuts out the time and energy spent on pizza dough. Don't get me wrong, I love a good pizza dough, but today we're focusing on fast and simple.
Speaking of fast and simple, this is the perfect time to cook your bacon in the oven. You can reuse the pan to roast your potatoes, imparting them with that wonderful bacon flavor. The leeks are sautéed on the stove, but all are combined on the flatbread with cheese for a quick finish in the oven.
Potato, Bacon, & Leek Flatbread
makes two flatbreads. serves 2-3
- Lavash (I used this kind)
- 6 slices of bacon
- 2 red potatoes, thinly sliced
- 1 leek
- 1 cup shredded mozzarella cheese
- Olive oil
- Salt & Pepper
- Parsley, finely chopped (optional)
Preheat the oven to 400º
Line a baking sheet with foil, lay your bacon on the foil, and bake for 12-15 minutes. Keep an eye on the bacon so it doesn't burn. Remember, it will be going back in the oven for a bit after it's added to the pizza, so depending on how crispy you like your bacon, take that extra cook time into account. Remove the bacon from baking sheet and onto a plate lined with paper towels, to absorb some of the grease. Once cooled, cut bacon into 1/2 inch pieces.
Place potato slices on the same foil used for the bacon. Season with salt and pepper, and place back into the oven for 10 minutes.
While your potatoes are roasting, sauté the leeks. Leeks can be intimidating. They look like giant green onions! Don't worry, that oniony flavor will mellow out into a sweet and buttery taste. Trim off the dark green end of the leek, and chop the rest, about 1/2 inch thick pieces. Rinse the leeks in a strainer, they tend to hold on to dirt between their folds.
Heat a nonstick pan over low heat. Drizzle olive oil into the pan, and then the leeks. Season with salt and pepper. Cook low and slow for 5-7 minutes, until they are very soft, and do not taste strongly of onion.
Raise oven temperature to 425º. Line another baking sheet with parchment paper, and place two flatbreads on top. Brush flatbread lightly with olive oil. Cover flatbreads with shredded cheese. Top with potatoes, bacon, and leeks. Season with salt and pepper. Place in oven until cheese is completely melted, and edges of flatbread are golden-brown. For an extra brown on the cheese, place sheet under broiler for a minute.