Fresh Goat Cheese, Leek, Scallions, Garlic, and Bacon

Name: Fresh Goat Cheese, Leek, Scallions, Garlic, and Bacon
Yield: makes 1 pizza (serves 1)
Ingredients: 1 medium leek, rinsed thoroughly; 2 tablespoons unsalted butter; 1 tablespoon extra-virgin olive oil; Kosher salt; 1 round of Nancy’s Pizza Dough (page 126); 1 tablespoon extra-virgin olive oil; Kosher salt; 4 scallions, thinly sliced on an extreme bias starting at the green ends and moving toward the root ends (white and green parts); 1 1/2 ounces fresh goat cheese; 10 cloves of Garlic Confit (page 38); 4 thick slices applewood-smoked bacon; 1 teaspoon minced chives

January 26, 2012

Years ago I discovered a little place in San Francisco that made the most delicious green onion focaccia that I loved and never forgot. When the Pizzeria was conceived, I knew I wanted to offer one with green onions in memory of that one. In trying to invent my green onion pizza, I remembered my days at Spago, where they made a goat cheese and red pepper pizza that was really popular. Goat cheese and bacon is a great combination, as is goat cheese and browned garlic. And then there were those green onions . . . That mishmash of inspirations is how this pizza came to be. The garlic is the same that we use in the Olives al Forno (page 37). While you’re at it, you might want to make enough for both, since the olives would be a great accompaniment to a pizza party.

Recipe notes

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