This is probably my second favorite pizza, after what the French call pizza reine (tomato sauce, ham, mushrooms, and cheese). There's no tomato sauce on this one. First, I slice a leek and steam/sauté it until tender. Then I sauté some lardons fumés (smoked bacon). When that's done, I use the bacon grease (there's not a lot) to caramelize some canned corn.
I use my home-made dough, enough for two personal-sized pizzas, made about four hours prior to baking so it can rise. I spread the tender leaks on first, add the bacon and corn, then grated cheese to taste. This time I used Ossau-Iraty, a sheep's milk cheese from the Basque region in southwestern France. We ate the pizzas with a bottle of the local red, a blend made mostly with gamay grapes. Delicious!
Delicious, I'm sure, and a work of art!
ReplyDeleteWonderful, I have adapted your pizza dough recipe for local rapid rise yeast, and my kitchenaid stand mixer. You inspired me to improve my homemade pizza, thank you!
ReplyDeleteYum! I almost licked my computer screen.
ReplyDeleteNow that's the way to cut a pie!
ReplyDeleteOh, my, that sounds wonderful.
ReplyDeleteI will never say 'no' to a pizza. With that said I prefer mine with tomato-based sauce.
ReplyDeleteAs always you food photos make everything look scrumptious.
mitch, it was tasty.
ReplyDeletetravel, cool!
bettyann, um, yuck... ;)
evelyn, :)
judy, it's a great knife for pizzas. And tarts, too.
chris, it was pretty good!
michael, I think there are infinite options for topping a pizza. Something for everybody!