I’ve been on a pizza kick for the past several months now.
The other day John showed me this picture in Travel + Leisure:
It’s a pizza from Pizzeria Mozza in Los Angeles. The caption read, …with Coach Farm goat cheese, bacon, leeks, scallions, and garlic.
Sounds like a fantastic combination of flavors – let’s give it a whirl!
I don’t make my own dough. I buy fresh pizza dough from the deli at my local grocery store.
I think it is incredible and I doubt that I would notice any difference if I made my own.
Well, perhaps I would. I am quite certain that the deli dough would taste better than mine.
You can read all about how I form my pizza dough HERE.
I use a pizza stone and put it in the oven on 500F to heat while I am prepping everything else. I’ve found that if the pizza stone is extremely hot, the crust cooks the way I like it.
I’ve cooked pizza on the ceramic cooker, too. One day, I hope to have one of those outdoor brick ovens.
A girl can dream.
For the sauce I used olive oil, minced garlic, and an herb infused salt:
I sliced the leeks and scallions and then put them in my new prep bowls so you could see them:
I am in love with them. They are flexible, but not flimsy and have lids, too!
John researched and ordered them for me.
He surprises me with incredible gifts like this all the time.
I absolutely love it! Beats the heck out of flowers, in my opinion.
Back to pizza.
I fried the bacon:
Then, I sauteed the leeks and scallions in a combination of butter and bacon grease:
Don’t look at me like that. You know you aren’t that shocked.
Remember to season them with a little salt and pepper, too.
After I slung the dough enough to make a circle-like shape, I put it on the hot pizza stone.
You can read more about how to form the dough HERE.
Then, I put the garlic and oil on top and put it back into the oven for a few minutes.
I don’t always precook the dough, but I was afraid the leeks and scallions would burn in the amount of time it would take for the crust to cook.
This also allowed the garlic to roast a little.
I then added grated Fontina and topped it with the leek and scallion mixture:
Evenly scatter the bacon:
Then add the goat cheese:
I definitely added more than the magazine picture shows.
That is the best part about making your own pizza.
Extra toppings don’t cost you an additional $1.
Put the pizza into the hot oven and let it cook while you clean up the flour mess you made during the Dough Slinging.
Cook until the crust browns and the goat cheese gets warm and melted:
I like to let it sit for a couple of minutes before I slice it.
The flavors were bursting and complimented each other so well.
This was definitely lighter than some of my other pizza creations but certainly not boring.
It was delightful and scrumptious.
And like all good pizza, it was even better for breakfast the next day.