Bacon, Goat Cheese & Leek Pizza: Your New Flavor Obsession
Hey, flavor adventurers! Isla here from BiteTide, ready to ride the tastiest wave crashing into your kitchen this season. Picture this: A crispy, golden crust piled high with smoky bacon ribbons, creamy goat cheese clouds, sweet caramelized leeks, and stretchy mozzarella—all finished with a bright kiss of lemon zest. This isn’t just pizza; it’s a savory symphony that’ll make your taste buds dance the cha-cha. I’ve been chasing this perfect bite for years, tweaking it through countless Friday night experiments (and a few “oops, is that smoke?” moments). What makes it magic? That slow-cooked leek confit—a humble veggie transformed into silky, umami gold. Whether you’re a pizza stone pro or a baking sheet rookie, I promise: this recipe is fuss-free, wildly flavorful, and faster than ordering takeout. So tie on your favorite apron, crank up that oven, and let’s turn your kitchen into the coziest pizzeria on the block. Trust me, one slice of this tangy, salty, crispy wonder, and you’ll be doing the happy dance right beside me!
The Coastal Kitchen Memory That Inspired This Pizza
This pizza tastes like home to me—specifically, my grandma’s windy seaside kitchen in Cornwall. Every autumn, we’d forage for wild leeks near the cliffs while the salty air whipped our hair into tangles. Nana would chuckle, “Patience, little tide-pooler! Good leeks need slow love,” as she caramelized them for hours in her cast-iron skillet. Meanwhile, Grandpa manned the wood-fired oven, crisping bacon ends from the local butcher. One stormy evening, we raided the fridge: leftover leeks, creamy goat cheese from the farm stand, and mozzarella meant for Sunday’s caprese. What started as a “clean-out-the-kitchen” experiment became legendary. That first bite—smoky, tangy, sweet—made Nana’s eyes crinkle. “See? Magic happens when you let flavors swim together!” she’d say, nudging me with her elbow. Now, whenever I make this pizza, I hear her laughter in the sizzle of leeks and feel that coastal breeze in every zesty finish. It’s my edible hug from Cornwall.
Your Flavor Arsenal: Ingredients & Genius Swaps
Makes 2 pizzas (serves 6–8 hungry souls)
- 2 lbs pizza dough – Store-bought is my weeknight hero! Insider tip: Let it sit at room temp for 30 mins—it’ll stretch like a dream.
- 2 small logs goat cheese (about 8 oz total) – Tangy MVP! Swap with feta for saltiness or ricotta for milder creaminess.
- 2 large balls fresh mozzarella (torn) – Tearing (not shredding!) creates luscious cheese pockets. Burrata? Yes, please!
- 8–12 slices bacon – Bake at 400°F for 18 mins for perfect crispness. Pancetta or prosciutto work too!
- 1 lemon, zested – Non-negotiable bright finish! Save juice for dressing greens on the side.
- Red pepper flakes – Adds a warm kick. Start with ½ tsp!
- Garnish: Sliced scallions, fresh basil – Scallions add crunch; basil brings summer vibes year-round.
For the Leek Confit (a.k.a. Flavor Gold):
- 6–8 leeks (trimmed/cleaned) – Chef hack: Soak sliced leeks in water—grit sinks fast!
- 8 garlic cloves, thinly sliced – Slow cooking mellows their punch into sweetness.
- ½ cup olive oil – Extra virgin here! It’s the confit’s silky backbone.
- 4 tsp kosher salt + 2 tsp cracked pepper – Seasons layers deeply. Reduce if using table salt.
Crafting Your Masterpiece: Step-by-Step Magic
Step 1: Leek Confit Alchemy
Heat olive oil in a large skillet over low heat. Add leeks, garlic, salt, and pepper. Stir gently—you’re not sautéing, you’re coaxing out sweetness! Cook 20-25 mins until jammy and golden, stirring occasionally. Chef secret: If they sizzle, your heat’s too high. This is low-and-slow therapy! Set aside. (Makes extra? Jar it—it’s killer on eggs or toast!)
Step 2: Oven Prep = Crisp Crust Key
Place pizza stone or inverted baking sheet in oven. Preheat to 475°F (245°C) for 30+ mins. Hot surface = instant crust sizzle!
Step 3: Dough TLC
Divide dough in half. On floured parchment, stretch into 10-12” rounds. No rolling pin needed! Use your knuckles to gently push outward. Hack: If it shrinks, walk away for 5 mins—gluten just needs a breather!
Step 4: Flavor Layering Strategy
Scatter torn mozzarella over dough first—this protects the crust from soggy toppings. Dot with goat cheese (tear chunks for rustic texture). Add bacon and heaping spoonfuls of leek confit. Pro move: Leave a ½” border for proper “cornicione” puff!
Step 5: The Big Bake
Slide parchment with pizza onto hot stone/baking sheet. Bake 10-12 mins until cheese bubbles and crust bronzes. Watch for burnt cheese—rotate halfway!
Step 6: The Grand Finale
Pull pizzas out—immediately shower with lemon zest, scallions, basil, and red pepper flakes. Why now? Heat wakes up those bright flavors!
Serving: Channel Your Inner Pizzaiolo
Grab those pizza cutters! Slice into squares for party bites or triangles for classic vibes. Serve right on the parchment—minimal cleanup, maximum charm. Pair with a simple arugula salad dressed in lemon juice and confit oil (waste not, want not!). Cold cider or crisp sauvignon blanc cuts through the richness perfectly. For family style? Pile slices on a weathered wooden board—let everyone dig in with their hands. Messy fingers = success!
Make It Your Own: Delicious Twists
- Veggie Lover: Swap bacon with roasted mushrooms + a drizzle of truffle oil.
- Spicy Surfer: Add pickled jalapeños or hot honey pre-bake.
- Seafood Sensation: Top with smoked salmon and dill post-bake (bacon optional!).
- Gluten-Free/Thin-Crust: Use GF dough or naan. Reduce toppings to avoid sogginess.
- Breakfast Pizza: Post-bake, add fried eggs and hot sauce—hello, brunch!
Isla’s Kitchen Confessions
This recipe evolved from my “leek overload” garden fail! I grew SO many leeks one year, I started confit-ing them out of desperation. The first pizza version? A wobbly disaster—too much goat cheese slid right off the crust mid-bake! Cue the cheese avalanche onto the oven floor… and my smoke alarm’s solo performance. Lesson learned: mozzarella first = glue! Now, it’s my most-requested dish for potlucks. My kids even demand “leek pizza” birthdays—though they still pick off the “green confetti” (basil). Pro tip: Double the confit and freeze half. Future you will high-five present you at 6 PM on a chaotic Tuesday!
Print
Bacon, Goat Cheese & Leek Pizza
- Total Time: 50 mins
- Yield: 6 servings 1x
Description
This savory, tangy, and crispy pizza is a total flavor bomb. Creamy goat cheese, smoky bacon, melty mozzarella, and sweet, slow-cooked leeks make every bite unforgettable. Add a fresh pop of lemon and herbs to finish—it’s fall pizza perfection.
Ingredients
For the Pizza:
2 pounds pizza dough
2 small logs goat cheese
2 large balls fresh mozzarella, torn into pieces
8–12 slices bacon, cooked until crisp
1 lemon, zested
Red pepper flakes, to taste
Garnish: sliced scallions, red pepper flakes, fresh basil leaves
For the Leek Confit:
6–8 leeks, trimmed, cleaned, and thinly sliced
8 cloves garlic, thinly sliced
½ cup olive oil
4 teaspoons kosher salt
2 teaspoons freshly cracked black pepper
Instructions
Make the Leek Confit: In a large skillet, heat olive oil over low. Add leeks, garlic, salt, and pepper. Cook slowly for 20–25 minutes, stirring occasionally, until soft and caramelized. Set aside.
Preheat oven to 475°F (245°C) with a pizza stone or baking sheet inside.
Roll out pizza dough into two 10–12 inch rounds.
Top each crust with mozzarella, spoonfuls of goat cheese, bacon, and a generous layer of leek confit.
Bake for 10–12 minutes until crust is golden and cheese is bubbly.
Finish with lemon zest, scallions, red pepper flakes, and fresh basil.
- Prep Time: 25 mins
- Cook Time: 25 mins
- Category: Dinner
Nutrition
- Calories: 480
- Fat: 28g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 18g
FAQs: Your Questions, Answered
Q: Can I make components ahead?
A: Absolutely! Cook bacon and leek confit 3 days ahead. Store confit in oil in the fridge—it gets tastier! Dough? Thaw frozen or refrigerate homemade up to 24 hours.
Q: My crust is soggy. Help!
A: Three culprits: 1) Oven wasn’t hot enough—preheat longer! 2) Too many wet toppings—squeeze excess oil from confit. 3) Dough stretched too thin? Aim for even thickness.
Q: Goat cheese alternatives?
A: Feta brings salty punch. Cream cheese or vegan cashew cheese work too! For milder tang, mix goat cheese with ricotta.
Q: No pizza stone? Panic?
A: Never! Use a heavy inverted baking sheet. Or bake directly on oven rack with parchment—just trim excess paper so it doesn’t burn.
Nutritional Notes
Approximate per serving (1/8th pizza): 480 kcal | Carbs: 35g | Fat: 28g | Protein: 18g | Fiber: 3g
Note: Using turkey bacon reduces fat by ~5g/serving. Vegan cheese? Protein dips slightly. It’s indulgent but balanced—pair with that salad!
Simple ingredients, bold flavor—this bacon and goat cheese leek pizza proves gourmet doesn’t have to mean complicated. Whether you’re hosting friends or just elevating your Tuesday night, this recipe hits all the right notes: savory, creamy, and perfectly crisp.
