Pizza with Leeks and Bacon
- For the dough
- 400 grams
- 1 teaspoon
- 200 grams
Mix flour with salt and form into a mound on a flat work surface. Create a well in the center. Cut cold butter into small pieces and add to flour mixture. Crack eggs into center well. Add 3-4 tablespoons lukewarm water and begin to blend all ingredients together with a knife. Knead well with hands until smooth, adding more flour if needed. Shape into a ball, wrap in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 180°C (approximately 350°F).
Roll out dough and line a 30x40 cm (approximately 12x16 inches) baking sheet with it. Cut Roquefort into slices and place on top of dough. Cook pancetta in a frying pan until crispy. Drain on a paper towel.
For the remaining toppings, rinse leeks, cut in half lengthwise and then into 1 cm (approximately .5 inch) wide pieces. Blanch briefly in salted boiling water. Rinse and drain well. Top dough with leeks and sprinkle pancetta on top. Mix mountain cheese with eggs, heavy cream and crème fraîche. Season with salt, pepper and nutmeg. Drizzle over leeks and bake pizza in preheated oven until golden brown, or about 45 minutes. Cut into slices and serve lukewarm or cold.