Pizza

Potato, Leek and Bacon Pizza

Potato, Leek and Bacon Pizza  |  Lemon & Mocha

Did you know that tomorrow is National Pizza Day? Woo hoo! This should really be a throwback Thursday post because this is the first pizza Matt and I ever made together back in 2010. Yes, we’ve been over this, I’m so food obsessed I can usually remember the exact time I made every recipe I’ve ever made for the first time.

Potato, Leek and Bacon Pizza  |  Lemon & Mocha

The recipe is from the first cookbook published by the Pioneer Woman, Ree Drummond, which is full of rich and indulgent meals and this pizza is no exception. This pizza has layers of thinly sliced potatoes, fresh mozzarella, crispy bacon, creamy goat cheese, leeks sautéed in bacon grease and some fresh Parmesan because why not? I did halve the amount of fresh mozzarella and reduce the amount of bacon and leeks because I found that I had lots of extra that wouldn’t even fit on my pizza.

Potato, Leek and Bacon Pizza  |  Lemon & Mocha

Have you ever had potato on a pizza? It’s such a tasty and underrated topping. Matt’s favorite pizza to order from our local pizza shop is their potato, bacon and cheddar pizza so he was of course on board when I mentioned wanting to re-make the Pioneer Woman pizza recipe.

Potato, Leek and Bacon Pizza  |  Lemon & Mocha

Potato, Leek and Bacon Pizza is the perfect balance of creaminess, saltiness and omg-give-me-another-slice-iness. Totally a thing. If you find yourself with some leftover leeks, I highly recommend making Kale and Walnut Pesto Pasta with Lemon Shrimp. Ah, I think I will forever be obsessed with that recipe! But back to this pizza and National Pizza Day!

Potato, Leek and Bacon Pizza  |  Lemon & Mocha

If you’re looking for some more pizza inspiration I have a few recipes on here that are sure to bring your pizza night to the next level!

Mini Strawberry Balsamic Pizzas

Mini Strawberry Balsamic Pizzas

Elote Pizza

Elote Pizza

Mini Eggplant Pizzas

Mini Eggplant Pizzas

Potato, Leek and Bacon Pizza
 
Yield: 8 medium slices
Ingredients
  • 5 slices bacon, chopped
  • 1 large leek, cleaned and thinly sliced (see note)
  • 16 ounces pre-made pizza dough, at room temperature for 20 minutes
  • Cornmeal, for dusting the surface for the dough
  • 5 small Yukon gold potatoes, sliced very thin
  • 8 ounces fresh mozzarella cheese, sliced thin
  • 4 ounces goat cheese
  • Fresh grated Parmesan cheese and fresh ground black pepper for topping
  • 1 egg, beaten (optional)
Directions
  1. Preheat your pizza stone in the oven at 475 or 500 degrees F for at least half an hour.
  2. While the pizza stone is preheating, cook the bacon and leeks. Heat the chopped bacon in a large skillet over medium heat until cooked, but not overly crispy. Remove the bacon from the pan using a slotted spoon and place on a plate lined with a paper towel. Safely pour the grease off the skillet, but do not wipe the pan clean. Over medium-low heat in the same large skillet, sauté the leeks until soft, about 3 minutes. Season with salt and pepper. Then set aside.
  3. If you are using a pizza peel, generously sprinkle your pizza peel with cornmeal. If you don’t have a pizza peel and are using a baking sheet, generously sprinkle your baking sheet with cornmeal. Stretch out the dough - the size depends on the size of your pizza stone. To help get it stretched out, I hold it and let it fall down. I continue doing this, rotating around as I do it so it stretches into an oblong shape. Now that it is most of the way stretched out, place it on the cornmeal surface, whether that is your pizza peel or baking sheet. Use a rolling pin or your hands to form it into the shape your want. Try to get an even thickness all the way around.
  4. Arrange the sliced potatoes on the pizza dough in a single layer, slightly overlapping. Next, layer the fresh mozzarella slices in a single layer, slightly overlapping. Then top with the leeks and cooked bacon. Crumble the goat cheese over top then add some fresh grated Parmesan and some fresh ground black pepper. If you want some color on your crust, lightly brush the beaten egg on the exposed crust. Carefully put the pizza in the oven on top of the pizza stone to cook for 9-10 minutes. If you are using a baking sheet, just put the baking sheet directly on top of the pizza stone.
Notes
To prepare the leeks: Trim off the dark green parts and discard. Trim off the root end and discard. Thinly slice. Leeks harbor a lot of dirt so special care needs to be taken to remove all the grit. Fill a large bowl with cold water and add the sliced leeks. Swirl and rub the leeks with your hands to dislodge any dirt. The dirt will sink to the bottom of the bowl so remove the leek pieces with a slotted spoon or your hands and set to drain in a colander. Shake off and lightly pat dry before putting in the skillet.

Recipe adapted from The Pioneer Woman Cooks: Recipes from an Accidental Country Girl.
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Mini Strawberry Balsamic Pizzas with Chicken & Sweet Onions

Mini Strawberry Balsamic Pizzas with Chicken & Sweet Onion  |  Lemon & Mocha

Has anyone else been obsessed with strawberries this season? I got hooked on baking with them after I made the Strawberry Rhubarb Crumble Muffins. That prompted me to bake the Beet Donuts with a Strawberry Rhubarb Brown Butter Glaze and I even made strawberry rhubarb white chocolate chip cookies. The cookies were purely for eating, not blog purposes, but comment below if you want the recipe!

Mini Strawberry Balsamic Pizzas with Chicken & Sweet Onion  |  Lemon & Mocha

Not to mention the large amounts of fresh strawberries Matt and I have consumed so far this summer. I had not done any savory cooking with them though and that needed to change! Enter these Mini Strawberry Balsamic Pizzas with Chicken and Sweet Onion. To say Matt and I loved these mini flatbread pizzas is an understatement. Matt proclaimed he would be okay eating these naan pizzas every night and I would have to agree.

Mini Strawberry Balsamic Pizzas with Chicken & Sweet Onion  |  Lemon & Mocha

We need to dive into these pizzas layer by layer to truly appreciate how much deliciousness I’ve snuck in there for you. First, the base is naan flatbread. Naan is similar to pita bread, but softer and fluffier. I like using naan for this recipe because then everyone can have their own little pizzas and all the work of dealing with fresh dough has already been done for you. Easy! If you don’t have naan at your store you could always use pitas or pizza dough.

Mini Strawberry Balsamic Pizzas with Chicken & Sweet Onion  |  Lemon & Mocha

Next, these pizzas don’t have marinara sauce, pesto or garlic oil. They have something even better – fresh strawberry balsamic spread! This is the only “cooking” part of the recipe and it couldn’t be more simple. Finely chopped strawberries are combined with some honey and balsamic then you let them sit for 15-20 minutes. This is called macerating the berries and letting them sit out with sugar (in our case, honey) releases their juices and softens the strawberries. Once their macerated, you mash them together and ta-da! Strawberry balsamic spread. Look at the strawberry balsamic spread!

Mini Strawberry Balsamic Pizzas with Chicken & Sweet Onion  |  Lemon & Mocha

The acidity from the balsamic balances out the sweetness of the berries and honey making it the perfect base for our other toppings. Next up we have chicken and sweet onion. I used grilled chicken, but you could use rotisserie chicken if you prefer. Chicken pairs well with the strawberries and the onions get nicely softened, which mellows their taste, in the oven. Classic mozzarella is the cheese of choice for these pizzas along with just the right amount of goat cheese to add some extra flavor pockets without overpowering the whole pizza.

Mini Strawberry Balsamic Pizzas with Chicken & Sweet Onion  |  Lemon & Mocha

I wanted these pizzas to really scream strawberry so in addition to the sweet and tart strawberry spread, we also have fresh sliced strawberries nestled into the melty mozzarella. Finally, a drizzle of balsamic glaze and sprinkling of fresh basil to finish the pizzas off once they’re out of the oven. Even though I just took a long time to break down these pizzas – sorry I’m just so excited! – they are incredibly simple to whip up making them ideal for lazy summer nights. I hope you try these soon and make sure to let me know in the comments below if you try them!

Mini Strawberry Balsamic Pizzas with Chicken & Sweet Onion  |  Lemon & Mocha

Mini Strawberry Balsamic Pizzas with Chicken & Sweet Onions
 
Yield: 2 servings
Ingredients
  • ¼ cup finely chopped strawberries
  • 1 teaspoon honey
  • ½ teaspoon balsamic vinegar
  • 2 naan flatbreads
  • ½ cup chopped cooked chicken (either grilled or rotisserie)
  • ⅓ small sweet onion, sliced thin
  • ½ cup plus 2 tablespoons shredded mozzarella
  • ½ cup sliced strawberries
  • 1 ounce goat cheese
  • Chopped basil, for topping
  • Balsamic glaze, for topping
Directions
  1. Preheat the oven to 400 degrees F.
  2. In a shallow bowl, stir together the chopped strawberries, honey and balsamic vinegar. Let sit for 15-20 minutes to let the strawberries soften and release their juices. Once the strawberries have softened, mash with a potato masher and stir together.
  3. Place the naan flatbreads on a baking sheet. Divide the mashed strawberry topping between the two pizzas. Spread the strawberry mixture out, leaving a small border on each pizza for the crust. Top each pizza with ¼ cup chopped chicken and half of the sliced onion.
  4. Top each pizza with ¼ cup of the shredded mozzarella, sprinkling over the chicken and onion. Then top each pizza with ¼ cup of the sliced strawberries. Crumble the goat cheese over the strawberries, dividing between the two pizzas, and sprinkle on the remaining mozzarella as well. Bake for 10 minutes or until the cheese is melted and the crust is browning.
  5. When the pizzas are out of the oven, top with the chopped basil and balsamic glaze before serving.
Notes
You can find balsamic glaze in the grocery store. If you want to make your own: combine ½ cup good quality balsamic vinegar with 2 tablespoons brown sugar in a small saucepan over medium heat. Stir until the sugar has dissolved. Bring to a boil then reduce heat to low and simmer until the mixture is reduced by half, about 10 minutes. The glaze should be thick and syrupy. Let cool before serving. Store in the fridge in an airtight container for up to 2 weeks.

 

Elote Pizza

Elote Pizza  |  Lemon & Mocha

As I’m writing this, it is Monday afternoon. I always write my posts ahead of time so I can get them scheduled. Except normally I write them at least a couple weeks ahead of time, not just days before. Somehow I completely skipped over this post in my calendar! I don’t know how because, come on, look at these pizza photos!

Elote Pizza  |  Lemon & Mocha

Last week I was busy working away on next week’s posts and missed this Friday post entirely. I know I’m probably confusing you so let’s just focus on this pizza. Elote Pizza to be exact. Remember Monday’s Elote Hot Dogs? Of course you do – they were epic and over-the-top!

Elote Pizza  |  Lemon & Mocha

Also, the post came out just a few days ago and hopefully you haven’t completely lost track of all sense of days and weeks like apparently I have. This ooey gooey pizza is topped with charred corn, cotija cheese and a lime mayo. It’s a little sweet, a little creamy, a little smoky and definitely cheesy.

Elote Pizza  |  Lemon & Mocha

Some of my favorite meals I’ve made have been born out of ingredients left in the fridge and this Elote Pizza is a perfect example. There was plenty of cotija, corn and cilantro leftover from the Elote Hot Dogs so I decided to rework them into another outrageous celebration of my love for elote. Unlike the Elote Hot Dogs, I’ve never had Elote Pizza before, but every pizza place should start serving it now! It would be my go-to order, especially during the summer.

Elote Pizza  |  Lemon & Mocha

My favorite tip for pizza is something Matt taught me – using cornmeal to flour your surface and the pizza dough instead of all-purpose flour. For years we had been using all-purpose flour because we just assumed that would work best without ever looking it up. It does work really well at keeping the dough from sticking, but you often get a floury taste when the pizza is cooked. Using cornmeal keeps the dough from sticking to the pan and it makes it taste like it just came out of a pizza shop! Who knew? Well, maybe you did, but if you didn’t you can thank Matt! Happy Friday everyone!

Elote Pizza  |  Lemon & Mocha

Elote Pizza
 
Ingredients
for the lime mayo
  • ¼ cup mayonnaise
  • 1 teaspoon lime juice
  • 1 teaspoon paprika
for the pizza
  • 1 can corn kernels, drained and dried
  • 16 ounces pre-made pizza dough, at room temperature for 20 minutes
  • Cornmeal, for dusting the surface for the dough
  • 2 teaspoons olive oil
  • 1 cup shredded mozzarella cheese
  • 1 tablespoon fresh grated Parmesan cheese
  • ¼ cotija cheese
  • 1 tablespoon cilantro leaves, chopped
  • Pinch of smoked paprika, ground cumin and chili powder, for top dusting
Directions
for the lime mayo
  1. In a small bowl, combine the mayonnaise, lime juice and paprika. Set aside.
for the pizza
  1. Char the corn in a large skillet over medium-high heat, stirring occasionally. You want the corn to be lightly browned. Remove from the heat.
  2. Preheat your pizza stone in the oven at 475 or 500 degrees F for at least half an hour.
  3. If you are using a pizza peel, generously sprinkle your pizza peel with cornmeal. If you don’t have a pizza peel and are using a baking sheet, generously sprinkle your baking sheet with cornmeal. Stretch out the dough - the size depends on the size of your pizza stone. To help get it stretched out, I hold it and let it fall down. I continue doing this, rotating around as I do it so it stretches into an oblong shape. Now that it is most of the way stretched out, place it on the cornmeal surface, whether that is your pizza peel or baking sheet. Use a rolling pin or your hands to form it into the shape your want. Try to get an even thickness all the way around.
  4. Brush the olive oil on the pizza dough. Top with the shredded mozzarella cheese then the charred corn. Sprinkle with the Parmesan. Carefully put the pizza in the oven on top of the pizza stone to cook for 9-10 minutes. If you are using a baking sheet, just put the baking sheet directly on top of the pizza stone.
  5. Once the pizza is cooked, top with the cotija cheese and chopped cilantro. Drizzle with the lime mayo then dust a sprinkle over top of smoked paprika, ground cumin and chili powder. If you don’t like spicy food using a very, very small amount of chili powder.
Notes
For added flavor, brush the crust with a little olive oil then sprinkle with Parmesan and smoked paprika before baking.
I used full-fat mayonnaise.

 

Honey, Pear & Prosciutto Pizza with Arugula

Honey, Pear & Prosciutto Pizza with Arugula  |  Lemon & Mocha

Pizza is a wonderful thing. Unless you’re lactose intolerant or soulless, otherwise, truly wonderful. The combination of crispy and chewy crust, gooey savory cheese, and whatever inventive toppings your tastebuds desire is irresistible.

Honey, Pear & Prosciutto Pizza with Arugula  |  Lemon & Mocha

Last Christmas my stepmom got me this countertop pizza oven from Sur La Table. Ever since then Matt and I have been pizza making machines! Well, the pizza oven is the machine, we’re just an extension of its awesomeness. This bad boy cooks up crispy bottom pizzas with chewy crust and molten cheese in under ten minutes. Oh yeah!

Honey, Pear & Prosciutto Pizza with Arugula  |  Lemon & Mocha

I didn’t make a list of possible pizza combinations as I usually do with other foods, but I don’t think we have made the same pizza twice. When my Uncle Rob sent me a huge jar of his homemade honey I instantly knew I wanted to use some of it for a pizza. I love recipes that combine sweet and savory.

Honey, Pear & Prosciutto Pizza with Arugula  |  Lemon & Mocha

This is a white pizza, which does not mean that it has heliophobia or that it is attending a Diddy party. It simply means it doesn’t have any sauce. Which is fine because the honey, cheese, pear, prosciutto and arugula do more than alright on their own. They come together fabulously for a delightful sweet, savory, salty, herby, cheesy and thirds-don’t-mind-if-I-do dinner.

Honey, Pear & Prosciutto Pizza with Arugula  |  Lemon & Mocha

Okay, time for you to go ahead and make this pizza! I’m going to be sitting here writing a pizza combination list, don’t mind me.

Honey, Pear & Prosciutto Pizza with Arugula  |  Lemon & Mocha

Honey Pear & Prosciutto Pizza with Arugula
 
Yield: 3 servings
Ingredients
for the pizza
  • 1 ball pizza dough
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 1½ cups shredded mozzarella
  • 1 pear, thinly sliced
  • 3-4 slices prosciutto
  • ⅓ cup crumbled gorgonzola
for the arugula salad
  • 4 cups arugula
  • ¼ cup olive oil
  • 2 tablespoons lemon juice
  • Salt and pepper
Directions
for the pizza
  1. Preheat oven and prep dough according to pizza dough instructions. Lightly pierce the dough all over with a fork to help keep it from puffing up in the oven.
  2. Mix the honey with the olive oil and brush over the dough, leaving the crust untouched. Top with the mozzarella then the pear slices. Tear the prosciutto slices and place evenly over the top of the pizza. Add the gorgonzola then bake according to pizza dough instructions.
for the arugula salad
  1. While the pizza is baking whisk together the olive oil, lemon juice, salt and pepper to taste. Toss with the arugula, being sure not to overdress. Place on top of the pizza after it comes out of the oven just before serving.