Pizza with bacon and leeks

Ingredients:

Pizza

• 150 g bacon or pancetta, finely diced
• 700g pizza base, recipe below
• Flour
• Olive oil, for drizzling
• 1 1/4 cups prepared tomato pizza sauce, recipe below
• 150 g of grated mozzarella
• 1/2 leek (white and light green parts only) or white onion, very thinly sliced
• 1 clove garlic, minced
• 50 gr. grated parmesan
• 12 basil leaves
• Red pepper flakes, optional

Pizza dough

• 1 cup of warm water (about 70 degrees)
• 2 teaspoons of sugar
• 1 (7 gram) package active dry yeast, about 2 and 1/4 tsp.
• 1 tbsp. l. olive oil
• 3 cups of flour
• 1 teaspoon fine salt

Tomato sauce

• 800 g canned tomatoes
• 2 tbsp. l. olive oil
• 1 clove garlic, minced
• 4 to 6 basil leaves

Preparation:

1. Place the pizza stone on the bottom rack of the oven and preheat to 260 degrees for at least 30 minutes.
2. Heat a small skillet over medium heat, add the pancetta or bacon, and cook until the fat has rendered but not crisp, about 5 minutes. Transfer with a spatula to a paper towel-lined strip to drain. Divide the dough into 2 equal portions; shape each portion into a ball. Roll one portion into a circle on a work surface (cover the other portion with a kitchen towel). Lightly flour, drizzle with oil, and sprinkle with salt.
3. Place the dough on the preheated stone and cook for about 4 minutes. Remove the dough from the oven and top with about half the sauce and toppings—pancetta, mozzarella, onion, and garlic. Drizzle with olive oil. Return the pizza to the stone and bake until the crust is golden and the cheese is melted, about 5-7 minutes more. Remove the pizza, top with half the grated Parmesan, and scatter basil leaves and pepper flakes, if using. Repeat with the remaining dough and toppings (see another version of this recipe). pizza with bacon).
   
   Pizza doughCombine the water and sugar in a bowl and scatter the yeast over the top. Set aside until foamy, about 10 minutes. Stir in the olive oil. Combine the flour and salt in a large bowl. Make a well in the center and pour in the yeast mixture. Gradually stir the dry ingredients into the liquid to form a dough. Turn out onto a lightly floured surface and knead until smooth, about 5 minutes. If the dough seems wet, add enough flour to prevent sticking. Grease a large bowl with olive oil. Form the dough into a ball and place it in the bowl. Cover the bowl with plastic wrap. Let the dough rise at room temperature, about 1 1/2 hours, or cover and let it rise overnight. If you refrigerated the dough, let it sit at room temperature for 30 minutes.
   
   Tomato sauceHeat the olive oil in a medium saucepan over medium heat. Add the garlic and cook until golden but not dark brown, about 20 seconds. Using your hands, crush the tomatoes and add them to the pan along with 1/2 cup water, basil, and season with salt. Bring to a boil, reduce heat to medium, and simmer until the sauce thickens, about 15 minutes.