Garlic Confit Cream, Leeks, Smoked Bacon, Mozzarella, Pecorino Romano
Restaurateurs Alejandro Díaz Siso, Jose Maria Cardenas, and Santiago Huen of Miami Slice | Miami, FL
Adapted by StarChefs | June 2025 | Photo: Alexander Zeren
INGREDIENTS
Garlic Confit-Cream Base:
10 ounces mascarpone
6 ounces heavy cream
4 ounces garlic confit
Kosher salt
Ground black pepper
Leeks:
Leeks, halved and sliced into ¼-inch half moons
Extra virgin olive oil
Kosher salt
Ground black pepper
To Assemble and Serve:
Yield: 1 pizza
Your favorite pizza dough
All-purpose flour
Low-moisture shredded mozzarella
Applewood smoked bacon, par-cooked and chopped
Pecorino Romano
Kosher salt
Ground black pepper
Extra virgin olive oil
METHOD
For the Garlic Confit-Cream Base:
In a pot over low heat, add mascarpone and cream. Once warmed through, stir in garlic confit. Season with salt and pepper. Transfer to an airtight container and refrigerate.
For the Leeks:
In a mixing bowl, season leeks with oil, salt, and pepper. Toss to evenly coat. Set aside.
To Assemble and Serve:
Heat oven to 500°F. On a lightly floured work surface, roll out dough to desired size. Spread with an even layer Garlic Confit-Cream Base. Top with desired amount mozzarella, bacon, and Leeks. Bake until golden brown. Finish with Pecorino Romano, salt, pepper, and oil.
