Recipe: Caramelized Leek, Mushroom, and Bacon Pizza

I love pizza. Honestly, who doesn't? But after reading this I have vowed to never order pizza again. And why would I, when it's really so easy to make at home? If I have a craving for pizza, I usually make a tortilla pizza, but sometimes you just want something more authentic with a nice fluffy crust. This is honestly one of the best pizzas I have ever had!

My tricks for making perfect pizza at home are:
1. Use a really hot oven. Isn't it the worst when you make pizza at home and the bottom of the crust is gummy? Gross. A 500 degree oven ensures a crispy crust throughout. Super important!
2. Use a pizza stone. A must if you make pizza often.

Caramelized Leek, Mushroom, and Bacon Pizza

6 slices thick cut bacon
1 large leek, white and light green parts only, sliced
5-7 large crimini mushrooms, sliced
1 store bought or homemade whole wheat pizza dough
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/4 cup mascarpone
1 1/2 cups shredded mozzarella
1/4 cup grated parmesan
*use organic ingredients if possible*

Preheat oven, with pizza stone set to lowest rack, to 500 degrees.

In a large skillet over medium heat, cook bacon until crisp. Transfer to a paper-towel lined plate. Once cool, roughly chop and set aside.

In the leftover bacon grease {you can pour some out if there is too much}, saute leeks until soft and beginning to caramelize, 12-15 minutes. Set aside.

On a lightly floured wooden cutting board or pizza peel, use a rolling pin {or your hands!} to flatten the dough to a 12-inch circle that's 1/2 inch thick. It's ok if it's not perfect--mine never is. Drizzle crust with olive oil and sprinkle with garlic powder.

Using a spatula, spread a thin layer of the mascarpone over the crust. Sprinkle on half the mozzarella, then top with leeks, mushroom slices, and bacon. Sprinkle on remaining mozzarella and parmesan.

Bake until crust is golden, and cheese is bubbly, 10-12 minutes. Let sit a minute or two before slicing.

Enjoy with a big green salad!