Purple Potato Pizza with Maple Bacon, Mushrooms, Leeks and Goat Cheese
The Halifax Seaport Farmer's Market challenged the local food bloggers to create an original recipe using only ingredients sourced at the market (with a few exceptions). Its been a lot of fun entertaining the possibilities. Creating delicious
meals inspired by the beautiful food I discover at farmers markets
is one of my favorite things to do. With visions of local fiddleheads, asparagus, and
rhubarb dancing in my head, I considered interesting ways I might celebrate
spring's early bounty.
in the end, I decided to follow the leads of my fellow bloggers Jessie at Purple House Cafe, and Brianna at Vessel and shop with an open mind, let the ingredients speak to me, as it were. I was seduced by the bacon, how do you resist Garrison Sugarmoon maple bacon? Next came the discovery of goat milk ricotta, pretty purple potatoes, elegant skinny green leeks, soon my basket was full, and I had a plan.
This recipe makes four 9 inch thin crust pizzas. For the crust, I made this quick dough.
Combine 1 cup all purpose flour with 1 teaspoon salt and one package Pizza Crust Yeast. Stir one tablespoon of Cosman and Whidden Honey into 2/3 cup of very warm water and add to the flour mixture. Stir until the mixture forms a soft ball, then add another 1/2 cup of flour and combine. Knead dough on floured surface until smooth, about 5 minutes. Divide into quarters, and flatten into disks. Let dough rest for about 15-20 min under a tea towel while you prepare the toppings.
8 small purple potatoes from Elmridge Farm
2 tablespoons Extra Virgin Olive Oil
5 small leeks from Elmridge Farm, finely chopped
2 cloves garlic from Noggins Farm, finely chopped
20 small cremini mushrooms from Noggins Farm, thinly sliced
i teaspoon fresh thyme leaves from Riverview Herbs
1 cup RanCher Acres goat milk ricotta
1/2 cup RanCher Acres Chèvre crumbled
5 or 6 stems of fresh basil (purple and green) from Riverview Herbs ,
Wash and scrub potatoes, put them in a pot of cold water and bring to a boil. Cook until just tender, drain and let cool. Cut the slices of bacon into 1/4 strips and cook til crisp. Save the drippings. Sautée leeks and mushrooms in olive oil until lightly golden, add the garlic and continue to cook for another minute or two, then stir in the thyme.
To assemble the pizza, stretch out the disks of dough using the palms of your hands to roughly 9 inches rounds. Brush
the crust with reserved bacon fat, next spread a layer of ricotta,
then cover the ricotta with the leek, garlic, mushroom mixture and add the
bacon. Bake at 450F for 12-15 minutes on hot pizza stone dusted with cornmeal. Before serving, crumble the chèvre on top and scatter with fresh basil leaves.