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1
To prepare the leek, remove the tough outer leaves and trim and discard the root end and the dark green leaves so you are left with only the white and pale green part of the leek.
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2
Cut the leek into 3-inch segments, cut the segments in half lengthwise, and cut each half into julienned strips.
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3
Melt the butter with the olive oil in a small saute pan over medium-low heat.
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4
Add the leek, season with salt, and cook, stirring often to prevent it from browning, until it is wilted and translucent, 5 to 7 minutes.
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5
To make the pizza, prepare and stretch the dough and preheat the oven according to the instructions given in Nancys Scuola di Pizza (page 128).
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6
Brush the rim of the dough with the olive oil and season the entire surface with salt.
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7
Scatter 6 tablespoons of the sauteed leek over the surface of the pizza, leaving a 1-inch rim without any topping, and scatter the scallions.
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8
Break the goat cheese into 1-inch chunks and scatter them over the leek and scallions.
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9
Scatter the garlic cloves over the leek.
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10
Cut the bacon slices in half crosswise and rumple two halves onto each quadrant of the pizza.
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11
Slide the pizza into the oven and bake until the cheese is melted and the crust is golden brown and crispy, 8 to 12 minutes.
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12
Remove the pizza from the oven, and sprinkle the chives over the pizza.
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13
Cut the pizza into quarters, taking care not to cut through the bacon, and serve.
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14
Sauvignon (Alto Adige)
