Treat Your Inner Foodie

Treat Your Inner Foodie

I’ve chosen to highlight this delicious pizza recipe by the Pioneer woman’s Ree Drummond because it easily has the elements of the one hundred mile diet. When I looked for local ingredients I realized that choosing to eat in a one hundred mile radius isn`t simple and to be honest if anyone is considering going through this process we should try and go easy on ourselves. The motivation to try and make a difference by considering a single act will make an impact on our anyone’s life. Combine these single acts and eventually, this track record defines who we want to become.

The recipe has two main ingredients that are grown within a hundred-mile radius at this time of year, the leeks and the red potatoes. I went to Walmart and found these two ingredients with no problem but realized that every major brand of cheese is manufactured in Ontario. The Cheese can be sourced from independent retailers across Vancouver and the Fraser Valley and I will provide the names of suppliers next to the ingredients below.


Unsalted Butter (DairyLand)

6 slices thick-cut bacon, cut into 1-inch pieces (Your local butcher)

3 leeks, rinsed well to remove grit and thinly sliced

1 Pillsbury Flaky roll

5 small red potatoes, diced finely with a sharp knife

Kosher salt

1 lb(s) fresh mozzarella shredded (Scardillo Cheese)

4 oz goat cheese, crumbled (Mt Lehman Cheese Co.)

⅓ cup grated Parmesan (Scardillo Cheese)

Freshly ground black pepper

1. Preheat the oven to 475ºF. Smother a stone baking sheet with Dairyland butter

2. In a skillet, fry the bacon over medium heat until cooked but not crisp; remove and set aside. Pour off most of the grease but do not clean the skillet. Return the skillet to the stove and turn the heat to medium-low. Add the leeks and finely diced potatoes and saute until soft, about 7 minutes.

3. Roll each section of the dough into a thinner oval and place on the oiled baking sheet. Drizzle the dough with butter. Place shredded mozzarella cheese, parmesan, goat cheese bacon, Leek and Pototoe in a bowl and mix together. Sprinkle with salt and pepper.

4. Take a couple spoonfuls of the mixture and place it on each mini pizza. Sprinkle more mozzarella on top.

5.. Bake until the edges of the crust are golden brown and the cheese is melted and bubbly 11 to 13 minutes. Serve immediately

Seriously, trying a recipe with the one hundred mile premise is the first step to lowering your carbon footprint. If you can’t find a product that is not made in B.C. then a product made in Canada is the next best! After making it for the first time I changed the recipe up a bit to make it easier to create and used a different type of dough. The pizza made it through my four-year-old’s taste test and the recipe was requested the next day with rave reviews!!

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