potato leek bacon pizza

You know, sometimes pizza is just what you need.

In our house, we have pizza every Wednesday. It’s Danny’s last day of work for the week (our weekends are Thursdays and Fridays) and I’m usually exhausted after running after a toddler, then writing all evening when she finally goes to bed. The pizza’s always homemade. It’s hard to order take-out pizza when you have to eat gluten-free. Besides, we love making it ourselves. There’s something satisfying about throwing the dough around and stretching it to the edges of the pan.

(Last week, we started using this pizza baking stone. May we suggest that you buy one? It makes baking pizza with a crisp crust so easy that you’ll feel like a master.)

Each week we use different toppings, a variation in flavor profiles for the season and what we are enjoying in the moment. There might be morels in May, corn in July, juicy heirloom tomatoes in September. We go back and forth between fresh mozzarella, Parmesan, and soft chevre. (Sometimes, we use all three.) But, to be honest, there’s one constant on the pizza.

Pork.

Really, are you surprised?

There are so many choices. Prosciutto, little pork meatballs, ham, Canadian bacon, salami, pepperoni, sausage. Really, come on. Unless you’re a vegetarian, can you imagine a great pizza without some pork?

This particular pizza is a recipe from Ree Drummond, also known as The Pioneer Woman. Her cookbook, The Pioneer Woman Cooks, is fantastic. The recipe for this bacon-leek pizza is worth the price of purchase alone.

What, you think we’re going to give it to you? You have to buy the book for that.

But we’d like to hear from you. What’s your favorite pork product for pizza? And in combination with what other foods?