Grilled Potato Leek Pizza

Scrub potatoes. Cut potatoes into 1/2-inch slices. Brush slices on both sides with 2 Tbsp. olive oil. Sprinkle with salt and pepper. Trim root ends and green tops of leeks. Rinse leeks thoroughly to remove any grit. Quarter each leek lengthwise; insert a wooden pick crosswise into each leek quarter to hold layers together when grilling.

For a gas or charcoal grill, place potato slices and leek quarters on a grill rack directly over medium heat. Cover and grill leeks 8 to 10 minutes or until opaque and lightly charred. Grill potatoes 15 to 20 minutes or until tender and brown, turning occasionally. Remove vegetables from grill as they are done. When cool enough to handle, chop potatoes and leeks.

For a charcoal or gas grill, brush the bottoms of two portions of the Homemade Pizza Crusts for Grilled Pizzas with olive oil. Place crusts on the grill rack directly over medium-low heat. Cover and grill 1 to 2 minutes or until dough is puffed in some places and starting to become firm. (If the crust is frozen, grill 2 to 3 minutes.) Using tongs, carefully turn crust over and transfer to the back of a baking sheet(s).

Brush 1 Tbsp. olive oil over each crust. Spread each pizza with 2 to 3 Tbsp. Alfredo sauce; top with 1/2 cup cheese, 1/3 cup potatoes, and 1/4 cup leeks. Crumble one slice of bacon over each pizza. Transfer pizza from baking sheet(s) to grill rack. Cover and grill 3 to 5 minutes more or until pizzas are crisp and cheese melts, rotating crusts as necessary to prevent burning. Remove pizzas from grill. Sprinkle with 1 tsp. chives. Repeat with the remaining crusts and toppings.