Bacon and leeks parmentier pizza

Author: Les Cultures de chez nous
Clafoutis aux poireaux et à la tomme
Preparation 15
Baking 30
Portions 4
Freezing No


  • 1 pizza dough of 30 cm (12 inches)
  • 60 ml (4 tablespoons) of olive oil
  • 454 gr (1 pound) of well washed potatoes
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 150 gr (1/3 pound) of bacon slices, cut into squares
  • 2 peeled and finely chopped large garlic cloves
  • Salt
  • Pepper
  • 250 ml (1 cup) of smoked and grated Emmental, Cheddar or Mozzarella cheese
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  • Preheat oven at 425 °F (220 °C).
  • Set pizza dough over a large oiled baking sheet. Soak pizza top with olive oil. Cover pizza dough with sliced leeks, then set aside.
  • In a casserole filled with salted boiling water, cook potatoes 6 minutes. Drain, then refresh with cold water before slicing into fine slices. Set aside.
  • In a large non-stick pan, brown bacon at medium heat for 1 minute. Lightly lower heat. Add garlic and potato slices then salt up to taste. Bake for 6 to 8 minutes and turn potato slices few times. Pour the pan over pizza (with few bacons fats) then spread well equally. Pepper up to taste.
  • Cover pizza with cheese of your choice, then set over oven's middle grill. Bake for 12 to 15 minutes or until pizza crust is well browned and cheese melted. Remove pizza from oven, slice then serve right away.

Chef's notes