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Apple Wood Smoked Bacon, Potato and Leek Flatbread — WBSM Kitchen Bites

Chef Bob Dillion

Time once again for Kitchen Bites with chef Bob Dillon from the Sail Loft Restaurant in Padanaram.  This week Chef Bob has a great recipe for a delicious Flatbread, as usual the recipe is available for you to try at the Sail Loft Restaurant and then you can use the recipe to make on your own.  Here is this weeks recipe.

Apple Wood Smoked Bacon, Potato and Leek Flatbread


Each recipe makes 2 flatbreads


2 store bought Pizza dough

6 slices Apple Wood smoked bacon—cooked crispy

2 cups mashed potatoes (cold—use leftovers or recipe below)

3 potatoes

¼ cup light cream

2 tablespoons butter

Salt and pepper to taste

1 Bunch leeks

8 oz sharp white cheddar (shredded)

8 oz whole milk mozzarella (shredded)

1 tablespoon butter

Olive oil


To clean leeks, cut off roots from bottom.  Cut the dark green top from the pale green bottom.  Take the bottom and cut lengthwise from top to bottom in half, and then slice across ½ inch thick slices.  Place in a bowl and rinse with cold water.  Drain two or three times to remove any sand.


Take the dark green top and cut and keep the bottom 3 inches.  Now cut lengthwise into very thin strips 1/8 inch or smaller.  Rinse the same way and set aside.  Idea for using this at end of recipe is optional.


Preheat a frying pan and add 1 tablespoon butter and the bottom pale green leeks and sauté until soft and tender.  Remove from pan.


Cook bacon until crispy and set aside.


Mashed potatoes—cut three potatoes, boil till soft, drain and add ¼ cup light cream, 2 tablespoons butter, salt and pepper to taste and mash together.  Chill.


Preheat the oven to 475° and place two round pizza pans in the oven to preheat at the same time.


On a cutting board, sprinkle with flour and stretch out your first dough.  Make sure there is enough flour so the dough will slide off into pan later.


Drizzle dough with olive oil.  Spread a light layer of about 3 oz mozzarella evenly over dough.  Sprinkle lightly with the cheddar, about 3 oz.


Put teaspoon size dollops of mashed potatoes around the top of the cheese. Sprinkle with ½ cup of cooked leeks.   Place 1 inch pieces of bacon around the top.

Slide the flatbread onto the preheated pizza pan and place back into preheated 475° oven.  Bake for 15-20 minutes or until bubbly and lightly brown.


Repeat for second flatbread.


Optional use of top dark green leeks:  Drain.  Then deep fry in 350° oil until crispy drain excess oil and sprinkle with Kosher Salt.   Sprinkle over top of flatbread after it comes out of the oven.

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