Irish Cheddar and Potato Pizza with Leeks and Bacon

In the bowl of an electric mixer, combine all-purpose flour, potato flakes, softened butter, yeast, salt, sugar and water. Mix until combined. Switch to a dough hook attachment and knead until smooth, about 5 minutes. Dough maybe be kneaded by hand until smooth, 5–10 minutes. Place dough in a bowl and cover with an olive-oil-covered piece of plastic wrap. Let dough rise for about 1 hour.

Place a pizza steel or pizza stone on an oven rack on the lowest setting in the oven. Preheat oven to 500ºF.

Meanwhile, peel potatoes. Use a mandoline or a sharp knife to slice the potatoes very thinly, about 1/16 inch thick. Place slices in a bowl of warm, salted water. Set aside.

Place sliced leeks in another bowl of water. Swish to dislodge any dirt or grit and let it fall to the bottom of the bowl. Remove leeks and dry well.

Cook bacon pieces in a pan until crispy. Remove from pan and blot on paper towels. Discard all but 2 tablespoons bacon grease. Add washed and dried leek slices to pan and sauté until soft, seasoning with a few pinches of salt and pepper. Add minced garlic and cook about 1 minute more. Remove from pan.

Once dough has risen, turn out onto a floured surface. Cover with oiled plastic wrap and let rest for 10 minutes.

Remove potato slices from water and dry well.

Liberally coat a pizza peel with cornmeal. Stretch one dough half into a crust to cover the peel. Top with half of the cheese, then layer on half of the potato slices in a single layer, or just barely overlapping. Top with half of the leek mixture, then bacon.

Slide pizza onto heated pizza steel or stone and bake for about 10 minutes, or until golden. Use pizza peel to remove from oven onto a cutting board. Sprinkle on half of the snipped chives.

Let pizza rest for 5 minutes before slicing. Meanwhile, re-coat pizza peel with more cornmeal and repeat for second pizza.

Serve hot, warm, or at room temperature.