The leek confit can be made ahead. If you love leeks, you can double the recipe and use extras in scrambled eggs or on sandwiches.
Serves: 2 to 3
Ingredients
Olive oil
1 large leek, washed well, white part and light green part, cut in half and finely sliced
2 tablespoons wine
2 tablespoons water or stock
½ teaspoon salt
1 small delicata squash, ends trimmed, cut in half lengthwise, and seeds scooped out (no need to peel it)
½ cup fresh mozzarella in small pieces (a little less than ¼ cup)
2 slices cooked bacon, cut into one-inch pieces
10 sage leaves
1 Stonefire artisan pizza crust
⅓ cup freshly grated Parmesan cheese
Instructions
Make the leeks:
Heat a large skillet over medium-low heat in a lidded sauté pan or Dutch oven. Add 1 tablespoon olive oil and the leeks, and sauté for 3 to 5 minutes until translucent. Add the wine and the water or stock, then turn the flame down to low, cover and cook for 25 minutes stirring occasionally, until the leeks are completely soft and beginning to turn to mush. Take the lid off and cook uncovered until most of the liquid has evaporated, about 5 more minutes. Season with ¼ teaspoon of salt and set aside. You can do this in advance.
Prepare the squash.
Preheat the oven to 425°F. Cut each half of the delicate into very thin slices - about ¼ inch. Place in a bowl and toss with about 1 tablespoon of oil and a few pinches of salt. Arrange in a single layer on a baking sheet. Roast for 15 to 20 minutes, until squash is cooked - it's okay if edges get a little brown, but you don't want to make squash chips. Leave the oven on.
Assemble the pizza.
Put the crust on an oiled baking sheet. Spread the leek pizza on the crust, leaving about ½-inch along the edge. Cover the leeks with the cooked squash, arranging them in rows. Scatter the pieces of mozzarella and bacon. In a small bowl, combine the sage leaves with 1 teaspoon of olive oil. Toss to coat, then scatter the sage leaves on to.
Place the baking sheet on a baking stone if you have one - otherwise, just put it in the oven. Bake fro 12 to 15 minutes, until the cheese is melted and sizzling. Remove from the oven and immediately sprinkle on the parm. Drizzle on a little more oil and sprinkle with salt. Rest for a few minutes, then cut into wedges and serve.
Recipe by Big Girls Small Kitchen at http://www.biggirlssmallkitchen.com/2015/11/squash-leek-bacon-pizza-with-crispy-sage.html