1/2 cup Hormel real bacon bits
3 leeks, rinsed well to remove grit and thinly sliced
1 loaf store-bought frozen bread dough, thawed and left to rise according to package instructions
5 small red potatoes, sliced paper thin with a mandolin or sharp knife
1 pound fresh mozzarella, sliced thin
4 ounces Feta cheese, crumbled
1/3 cup grated Parmesan
Freshly ground black pepper
Extra-virgin olive oil, for drizzling
Preheat the oven to 475 degrees F.
In a skillet, heat the bacon for a couple minutes. Add the leeks and saute until soft, about 3 minutes.
Pull or roll the bread dough into a rectangle and place on a baking sheet. Arrange the potatoes in a single layer all over the crust, slightly overlapping the edges. Sprinkle the potatoes lightly with salt, then lay the mozzarella slices in a single layer on top of the potatoes. Arrange the leeks and bacon on top of the cheese. Next, add the Feta cheese, grated Parmesan and freshly ground black pepper. Drizzle with olive oil.
Bake until the edges of the crust are golden brown and the cheese is melted and bubbly, 11 to 13 minutes. ***Mine was still doughy at this point, so I covered it loosely with tin foil and cooked an additional 10 minutes.
Cut into squares and serve immediately.
Recipe slightly adapted from Pioneer Woman
Kile: I don't like this