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Leeks
Bacon and leeks parmentier pizza
Author:
Les Cultures de chez nous
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Preparation
15 min
Baking
30 min.
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
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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Bacon and leeks parmentier pizza
From
Oct 10
to
Jan 01
Preparation
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 the set on oven 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.
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