Leek, Lardon, And Lemon Pizza

1. 1

   Heat the oven to 500F. If you have a pizza stone, move it to the oven a full hour before cooking, to heat up. If you are using a baking sheet, move it to the oven 30 minutes before cooking. Either way, you want to cook the pizza at the base of the oven.

2. 2

   Stack up your bacon, and cut it into lardons (or little matchsticks). Heat a wide pan (cast iron, if you've got one) over medium heat. When it's warm, add the bacon. Cook the lardons until they are half-way to crispy, about 5 minutes. (The bacon will cook more in the oven, so don't overdo it on the stovetop.) Move the bacon to a paper towel-lined plate to drain.

3. 3

   Quarter and clean the leeks. Slice the white/light green parts thinly. Once the bacon is out of the pan, you can add the leeks to it; the bacon fat will serve as a lovely lubricant. Cook the leeks until translucent, 5-10 minutes. Stir in a pinch of salt, and the lemon juice.

4. 4

   Finely grate the cheese, and zest the lemon.

5. 5

   It's time to build the pizza: spread on the creme fraiche. Next, evenly scatter the lardons and leeks over the face of the pizza. Distribute the grated cheese, the lemon zest, and the red pepper flakes.

6. 6

   Just before moving the pizza to the oven, crack on the egg(s). (1 egg per personal pizza, or up to 3 eggs on a large.)

7. 7

   Cook the pizza for 3-5 minutes, or until it's bubbling and the crust is just past golden brown. Remove it from the oven, and serve right away, very hot.

* Per serving · 4 servings · Values may vary.