Caramelized Leek and Bacon White Pizza

Quick Recipe Version (TL;DR)

• Yield: 1 large 14-inch pizza, 4 servings
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes

Quick Ingredients

• 1 pound pizza dough, at room temperature
• 6 ounces bacon, cut into 1/2-inch pieces
• 3 medium leeks, white and light green parts only, thinly sliced
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil, plus more for the pan
• 1/2 teaspoon kosher salt, divided
• 1/4 teaspoon black pepper
• 2 cloves garlic, finely minced
• 1 teaspoon fresh thyme leaves, plus more for finishing
• 1/2 cup whole-milk ricotta cheese
• 1 tablespoon heavy cream or whole milk
• 1 teaspoon lemon zest
• 6 ounces low-moisture mozzarella, shredded
• 3 ounces Gruyère cheese, shredded
• 1 tablespoon fine cornmeal or flour, for stretching the dough

Do This

• 1. Heat oven to 500°F with a pizza stone, steel, or inverted baking sheet inside for at least 30 minutes.
• 2. Cook bacon in a skillet over medium heat for 7 to 9 minutes until crisp; transfer to a paper towel-lined plate and reserve 1 tablespoon drippings.
• 3. Add butter, olive oil, leeks, 1/4 teaspoon salt, and pepper to the skillet. Cook over medium-low heat for 25 to 30 minutes until soft, golden, and sweet. Stir in garlic and thyme for the last 1 minute.
• 4. Mix ricotta, cream, lemon zest, and remaining 1/4 teaspoon salt in a small bowl.
• 5. Stretch dough to a 14-inch round on parchment dusted with cornmeal or flour.
• 6. Spread ricotta mixture over the dough, then add mozzarella, caramelized leeks, bacon, and Gruyère.
• 7. Bake at 500°F for 11 to 14 minutes, until the crust is browned and the cheese is bubbling. Finish with fresh thyme and rest 3 minutes before slicing.

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Why You’ll Love This Recipe

• Deep savory-sweet flavor: Slow-cooked leeks become mellow, buttery, and lightly caramelized, which makes them a perfect match for smoky bacon.
• No tomato sauce needed: A simple ricotta white base keeps the pizza creamy, rich, and balanced without feeling heavy.
• Big flavor from simple ingredients: Mozzarella melts beautifully, Gruyère adds nutty depth, and fresh thyme makes everything taste restaurant-worthy.
• Weeknight-friendly with a little planning: Use store-bought pizza dough and cook the leeks while the oven preheats.

Grocery List

• Produce: 3 medium leeks, 2 garlic cloves, 1 lemon, fresh thyme
• Dairy: Whole-milk ricotta cheese, low-moisture mozzarella, Gruyère cheese, heavy cream or whole milk, unsalted butter
• Meat: Bacon
• Pantry: Pizza dough, olive oil, kosher salt, black pepper, fine cornmeal or all-purpose flour

Full Ingredients

For the Pizza

• 1 pound pizza dough, homemade or store-bought, brought to room temperature for 30 to 60 minutes
• 1 tablespoon fine cornmeal or all-purpose flour, for dusting parchment or the work surface
• 1 teaspoon olive oil, for lightly coating your hands if the dough is sticky

For the Caramelized Leeks and Bacon

• 6 ounces bacon, cut crosswise into 1/2-inch pieces
• 3 medium leeks, white and light green parts only, about 12 ounces trimmed
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 cloves garlic, finely minced
• 1 teaspoon fresh thyme leaves

For the White Pizza Base

• 1/2 cup whole-milk ricotta cheese
• 1 tablespoon heavy cream or whole milk
• 1 teaspoon finely grated lemon zest
• 1/4 teaspoon kosher salt

For the Cheese Topping and Finish

• 6 ounces low-moisture mozzarella cheese, shredded, about 1 1/2 cups
• 3 ounces Gruyère cheese, shredded, about 3/4 cup
• 1/2 teaspoon fresh thyme leaves, for finishing
• 1 pinch black pepper, for finishing

Step-by-Step Instructions

Step 1: Preheat the oven and warm the dough

Place a pizza stone, pizza steel, or an inverted rimmed baking sheet on the middle rack of the oven. Preheat the oven to 500°F for at least 30 minutes. A very hot surface helps the crust cook quickly, puff at the edges, and brown underneath.

While the oven heats, let the pizza dough sit at room temperature for 30 to 60 minutes, depending on how cold and firm it is. Room-temperature dough stretches more easily and is less likely to spring back.

Step 2: Clean and slice the leeks

Trim off the dark green tops and root ends of the leeks. Use only the white and light green parts. Slice each leek in half lengthwise, then cut into thin half-moons about 1/8 inch thick.

Place the sliced leeks in a large bowl of cold water and swish them around with your hands to loosen any grit. Lift the leeks out of the water with your hands or a slotted spoon, leaving the grit behind at the bottom of the bowl. Drain well and pat dry with a clean towel. Dry leeks caramelize better and will not steam as much in the pan.

Step 3: Cook the bacon until crisp

Set a large skillet over medium heat. Add the chopped bacon and cook for 7 to 9 minutes, stirring occasionally, until the pieces are browned and crisp. Use a slotted spoon to transfer the bacon to a paper towel-lined plate.

Carefully pour off the excess bacon fat, leaving about 1 tablespoon of drippings in the skillet. The bacon drippings add smoky flavor to the leeks, but using too much can make the pizza greasy.

Step 4: Slowly caramelize the leeks

Return the skillet with the reserved bacon drippings to medium-low heat. Add the butter, olive oil, sliced leeks, 1/4 teaspoon kosher salt, and black pepper. Stir to coat the leeks evenly in the fat.

Cook the leeks for 25 to 30 minutes, stirring every few minutes, until they are very soft, reduced in volume, and golden in spots. If they begin browning too quickly or sticking to the pan, lower the heat and add 1 tablespoon of water to loosen the browned bits.

Stir in the minced garlic and 1 teaspoon fresh thyme leaves. Cook for 1 minute, just until fragrant. Remove the skillet from the heat and let the leek mixture cool for 5 minutes before topping the pizza.

Step 5: Mix the creamy white base

In a small bowl, stir together the ricotta, heavy cream or whole milk, lemon zest, and the remaining 1/4 teaspoon kosher salt. The mixture should be spreadable but not runny. If your ricotta is very thick, add another 1 teaspoon of cream or milk.

The lemon zest will not make the pizza taste lemony; it simply brightens the rich cheese, bacon, and leeks.

Step 6: Stretch the pizza dough

Place a sheet of parchment paper on a pizza peel, cutting board, or the back of a baking sheet. Sprinkle the parchment with 1 tablespoon cornmeal or flour. Place the dough in the center and gently press it outward with your fingertips.

Stretch the dough into a 14-inch round or a rough oval, leaving the outer 1/2 inch slightly thicker for the crust. If the dough resists or shrinks back, let it rest for 5 minutes, then continue stretching. Lightly oil your hands if the dough feels sticky.

Step 7: Assemble the pizza

Spread the ricotta mixture over the stretched dough, leaving a 1/2-inch border around the edges. Sprinkle the mozzarella evenly over the ricotta base.

Scatter the caramelized leeks over the mozzarella, followed by the crispy bacon. Finish with the shredded Gruyère, distributing it evenly so every slice gets some of its nutty, browned-cheese flavor.

Step 8: Bake until browned and bubbling

Carefully slide the pizza, still on the parchment, onto the preheated stone, steel, or inverted baking sheet. Bake at 500°F for 11 to 14 minutes, until the crust is puffed and browned at the edges, the bottom is crisp, and the cheese is melted with golden spots.

If using parchment, check it after 8 minutes. If the exposed edges are getting very dark, use tongs to pull the parchment out from under the pizza and continue baking directly on the hot surface for a crisper bottom.

Step 9: Finish, rest, and slice

Transfer the pizza to a cutting board. Sprinkle with the remaining 1/2 teaspoon fresh thyme leaves and a small pinch of black pepper. Let the pizza rest for 3 minutes before slicing so the cheese settles slightly and the toppings stay in place.

Cut into 8 slices and serve warm.

Pro Tips

• Take your time with the leeks: The slow cooking is what makes them sweet and silky. Medium-low heat is better than high heat here.
• Drain the bacon well: Crispy bacon stays crispier on the pizza, and draining prevents the white base from becoming oily.
• Use low-moisture mozzarella: Fresh mozzarella releases more water and can make the center of the pizza soft.
• Do not overload the toppings: The leeks are rich and flavorful, so an even layer is better than a heavy pile.
• Preheat longer if using a stone or steel: A full 45 minutes of preheating gives an even crisper crust.

Variations

• Mushroom leek pizza: Add 4 ounces sliced cremini mushrooms to the skillet after the leeks have cooked for 15 minutes, then continue cooking until the mushrooms are browned and the leeks are caramelized.
• Goat cheese finish: Replace 2 ounces of the mozzarella with crumbled goat cheese for a tangy, creamy contrast to the bacon and leeks.
• Spicy white pizza: Add 1/4 teaspoon crushed red pepper flakes to the ricotta mixture, or sprinkle a pinch over the finished pizza.

Storage & Make-Ahead

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat slices on a baking sheet in a 375°F oven for 8 to 10 minutes, or in a skillet over medium-low heat for 4 to 6 minutes, until the crust is crisp and the cheese is warm. Avoid microwaving if possible, as it softens the crust.

To make components ahead, cook the bacon and caramelize the leeks up to 2 days in advance. Refrigerate them separately in airtight containers. Let the leeks come to room temperature for 20 minutes before assembling the pizza, or warm them gently in a skillet so they spread easily. The ricotta base can be mixed up to 24 hours ahead and kept refrigerated.

Nutrition (per serving)

Calories: 642 kcal | Carbs: 55g | Protein: 30g | Fat: 34g | Saturated Fat: 16g | Fiber: 3g | Sugar: 6g | Sodium: 1130mg | Cholesterol: 72mg