Pizza made from leftover mashed potatoes

Ingredients:

• 140 g bacon, diced into small cubes (about 1 cup)
• 700 g ready-made pizza dough, room temperature
• Premium flour
• Olive oil to drizzle
• 3 cups leftover mashed potatoes, reheated
• 1.5 tbsp. grated mozzarella (about 140 gr.)
• Half a leek (white and light green parts only), sliced ​​very thinly
• 1 clove garlic, minced
• 0.5 tbsp. freshly grated Parmesan or Pecorino Romano (about 30 g)
• 12 fresh basil leaves
• Red pepper flakes (optional)

Preparation:

1. Place a pizza stone on the bottom rack of the oven and preheat the oven to 260°C for at least 30 minutes.
2. Heat a small skillet over medium heat, add the bacon, and cook until the fat has rendered but the bacon is not yet crisp, about 5 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain off any excess fat.
3. Divide the dough into 2 equal portions and form each into a ball. On a floured surface, roll one portion into a 12-inch (30-cm) circle (cover the other portion with a kitchen towel). Lightly dust a pizza peel with flour and turn the dough onto the peel, drizzle lightly with olive oil and sprinkle with salt and black pepper. Turn the dough out onto the preheated baking stone and bake until set, about 4 minutes.
4. Using a spatula, remove the crust from the oven and spread half of the mashed potatoes on top, leaving a 2-cm (0.8-inch) border. Season with salt and pepper. Then sprinkle with half the cheese, half the bacon, leeks, and garlic. Drizzle with olive oil. Return the pizza to the stone and bake until the crust is golden brown and the cheese is melted, another 5-7 minutes. Remove the pizza from the oven and sprinkle with half the grated Parmesan cheese, basil leaves, and red pepper flakes, if using. Serve. Repeat with the remaining dough and toppings to make another pizza.