Preheat the oven to 450°F and set out a round baking tray.

Cut each leek in half length wise and remove the green ends. Clean the leeks well with cold water and a wet kitchen cloth, ensuring any dirt is removed from the layers of the leek. 

Thinly slice the leeks, mince the garlic cloves, and zest the lemon.

On a separate cutting board, dice the strips of bacon. 

If your pizza dough is refrigerated, set it out on the counter to come up to room temperature.

Heat a large frying pan over medium heat. Fry the bacon, stirring it occasionally, until it’s cooked through and crisp, about 6 minutes. 

Transfer the fried bacon onto a paper-towel lined plate. Discard any oil remaining in the pan and wipe it clean.

Set the pan back over medium heat and add 1 tablespoon of olive oil and the unsalted butter. Once the butter has melted, add the sliced leeks to the pan and toss in the oil. Let the leeks fry, stirring occasionally, until softened, about 5 minutes.

Add the minced garlic to the pan and cook for 1 minute, until very fragrant. Remove the pan from the heat.

Season the leeks and garlic with salt, pepper, and lemon zest. Add the fried bacon to the pan and toss everything together.

Flour a work surface and the top of the pizza dough. Use a rolling pin to the dough into a circular shape and transfer to the round baking tray. 

Sprinkle the gruyere cheese over the top of the pizza dough and spoon the fried leeks and bacon over the cheese. Sprinkle the grated parmesan cheese over the entire pizza.

Bake the pizza for 8 minutes, until the dough is cooked through and the cheese is melty. Let the pizza cool on the pan for 5 minutes.

Place the ball of burrata cheese in the center of the pizza. Break the ball of burrata open, tearing a few pieces to cover the center of the pizza with the cheese.

Drizzle the pizza with an extra glug of olive oil. Sprinkle with a small pinch of flaky salt, freshly cracked black pepper, and a pinch of red pepper flakes.

Slice the pizza and serve warm.