Leek, Bacon and Goat Cheese Pizza

Directions

1. Pizza Crust
2. Combine all ingredients in the bowl of your stand mixer. Mix with the paddle attachment at low speed for about a minute. Let the dough rest for 5 minutes.
3. Switch to the dough hook on your stand mixer. Mix at medium speed for about 5 minutes. The dough should be wet but not too tacky.
4. Transfer the dough to an oiled board, and knead by hand for a few minutes. Divide into 5 equal portions, form each portion into a ball, and store each portion in a lightly oiled ziplock bag. (At this point, you should be able to freeze the bags you don't plan to use immediately).
5. Let the dough sit in the refrigerator at least overnight, or up to 4 days.
6. About 90 minutes before you plan to bake the pizzas, take the dough out of the refrigerator, form into a neat ball, and let rest at room temperature on a floured or parchment lined baking sheet.
7. Preheat oven to 500 degrees (or higher). Form the pizza dough into a flat dish on a floured sheet. It is now ready for toppings.

1. For the toppings
2. Clean the leeks by slicing them lengthwise and running them under water until all the layers are clean. Roughly chop into 1 inch pieces.
3. In a large skillet, melt the butter. Add the leeks, and cook over medium heat until they start to soften.
4. Add the wine, and cook until absorbed. Add the cream, and cook until absorbed. Salt to taste and remove from heat.
5. Meanwhile, chop the bacon into bite sized pieces and fry until cooked but not too crisp (it cooks further in the oven).
6. Brush each pizza crust with olive oil. Arrange the leeks, the cooked bacon, and crumbled goat cheese over the top of each pizza.
7. Bake at 500 degrees 15 minutes.