I’ve been experimenting with making my own pizza crusts for my cookbook and had one leftover so thought I’d rummage through the fridge to find some toppings. I had lots of potatoes, some cream cheese, and one of my favorite veggies, leeks. If you ever get tired of onions in a recipe, opt for leeks. They have a distinct but subtle flavor that pairs beautifully with potatoes and yes, anything with a smoky flavor. I thought about adding smoked paprika but then opted to use some of the bacon bits I had on hand…remember the container I purchased a while back? Combine all of them together and I think you have the perfect combination for a delicious pizza topping that’s a change from the usual tomato based sauce kind.
1 pizza crust
2 leeks, washed and sliced
2 medium size potatoes, washed, peeled and diced
3 tablespoons bacon bits
2 tablespoons cream cheese
Salt and pepper
Oil for sautéing
Shredded cheese for topping (optional)
Preheat oven to 375.
Place the pizza crust on a cooking sheet.
Over medium high heat, heat the oil and add the bacon bits and cook for one minute.
Add the leeks and potatoes and a generous amount of both salt and pepper.
Cook for about 5 minutes or until the leeks are softened and slightly caramelized and the potatoes partially cooked.
Add the cream cheese and stir until it’s melted and the vegetables are well coated.
Place the mixture on top of the pizza crust and spread it out so it covers almost to the edge.
You can top this with some shredded cheese but it’s optional and just as good left as is.
Cook for about 10 minutes or until everything’s slightly browned and bubbling.