Roll or hand toss pizza dough to 12 inches in diameter. Using the back of a spoon, spread the remaining garlic oil evenly onto the dough, leaving a one-inch margin around the edges. Scatter garlic confit, bacon, potatoes, and leeks over oil. Top with cheeses, red pepper flakes, and a light sprinkling of sea salt. Bake directly on the pizza stone until the crust is crispy and cheese is golden brown and bubbly, about seven to10 minutes.