Quiche Lorraine Pizza

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READY IN: 45mins
SERVES: 3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 500°F If you have a pizza stone, set it on a rack in the middle of the oven. Let pizza dough come up to room temperature while the oven is heating.
  • Thinly slice the white and light-green parts of the leek. Wash and drain well. Discard the dark green parts.
  • Melt 1 tbsp butter over medium heat in a small saute pan. Add the leeks, season with salt and pepper, and cook until soft, 5-7 minutes. Set aside to cool.
  • Shape the pizza dough into a roughly 12" circle on a pizza peel, or on the back of a cookie sheet, sprinkled with flour or fine cornmeal. Melt the remaining butter and brush all over the pizza dough. Spread the leeks over the surface, leaving a 1/2-1" border all around. Sprinkle the bacon over the leeks, then top with the shredded cheese. Crack the eggs (evenly spaced) over the cheese, then sprinkle black pepper over the whole thing.
  • Slide the dough onto your pizza stone (or place the pan into the oven) and bake 12-15 minutes, until the crust is golden and the cheese is melted and beginning to brown. Serve hot.
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