Free The Pioneer Woman Cooks by Ree Drummond

yeast over the water.

    2. Combine the flour and salt in a mixing bowl.

    3. With an electric mixer on low speed, drizzle in the olive oil until just incorporated.

    4. In a separate bowl, gently stir the yeast/water mixture…

    5. And drizzle it into the flour/ oil mixture; mix until the dough forms a ball. (You can also mix by hand until the dough comes together.)

    6. Drizzle a little olive oil into a clean bowl. Toss the ball of dough in the bowl and turn over to coat in oil.

    7. Cover the bowl with a moist kitchen towel and set in a warm place for 1 to 2 hours, or cover with plastic wrap and store in the fridge for up to 2 days.

    8. To prepare the pizza, preheat the oven to 500ºF.

    9. Divide the dough in half. Lightly drizzle olive oil on a pizza pan or rimmed baking sheet.

    10. Using your hands, stretch the dough to the desired shape, pressing the dough into the pan with your fingers. The thinner the better!
    The surface of the dough should be lumpy from finger marks. All the better to receive and hold toppings, my dear.

    11. Lay the desired toppings over the dough and bake the pizza for 8 to 10 minutes, until the edges of the crust are golden brown.
     
    The other half of the dough may be wrapped tightly in plastic wrap and refrigerated up to 3 days before use, or frozen for up to 6 months.

POTATO-LEEK PIZZA
    Makes 1 pizza
    This is my favorite pizza on earth, hands down. It’s flavorful, textural, and girlie…the leeks set it apart from the fray, and it contains both goat cheese and bacon. What could be wrong?
    Though it isn’t available everywhere, fresh mozzarella—more soft and bright white than the mass-produced stuff—makes this pizza extra wonderful. My local grocery store doesn’t carry it, so I always keep at least three or four packages in my freezer to have on hand when it’s pizza-making time. I’m sure this breaks a few rules of caring for artisan cheeses, but it’s the best I can do in this life I’ve been given.
    If you can’t find fresh mozzarella, though, supermarket mozzarella will work just fine. Buy a block and slice it by hand. I like this much better than using the pre-grated variety.
    ½ recipe Pizza Crust (Dinner)Extra virgin olive oilKosher salt6 slices thick-cut bacon, cut into 1-inch pieces3 leeks, rinsed well to remove grit and thinly sliced5 small red or Yukon Gold potatoes, sliced paper thin1 pound fresh mozzarella cheese, sliced thin4 ounces goat cheese, crumbledGrated Parmesan cheeseFreshly ground black pepper

    1. Preheat the oven to 500ºF.

    2. Prepare the pizza crust and drizzle lightly with olive oil. Sprinkle lightly with salt.

    3. Begin by placing the bacon in a skillet over medium heat. Fry the bacon until cooked but not crisp.

    4. Remove the bacon from the pan and set aside.

    5. Pour off most of the grease. Do not clean the skillet. Return the skillet to the stove and turn the heat to medium-low.

    6. Add the leeks to the pan and sauté over medium-low heat until soft, about 3 minutes. Remove from the heat and set aside.

    7. Using a sharp knife or mandoline, slice the potatoes very thin. You’ll need to do this just before you need them, as the potatoes will brown very quickly.

    8. Arrange the potatoes in a single layer all over the crust, slightly overlapping the edges.
    Potatoes make a surprisingly delicious pizza topping! I was in my thirties before I discovered this. I missed out on so much!

    9. Sprinkle the potatoes lightly with salt, then lay the mozzarella slices in a single layer on top of the potatoes. I love fresh mozzarella and will drive a hundred miles to get it.

    10. Place the leeks on top of the cheese. The flavor of leeks sautéed in bacon grease is not to be believed.

    11. I usually lay on the leeks pretty thick.

    12. Next, sprinkle the fried bacon pieces over the top…

    13. Followed by a generous addition of crumbled goat cheese, grated Parmesan, and a sprinkle of freshly ground black pepper.

    14. Bake for 8 to 11 minutes, until