Duck Bacon Pizza

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
3 pizzas

Duck bacon and fingerling potatoes are the inspired toppings chef Nolot combined for this flatbread pizza. Garlic and fresh rosemary add the right savory notes and boursin cheese, herbal richness. The result is a well-balanced pizza that offers a taste of a little something different.

Ingredients

1 lb. assorted fingerling potatoes
1 whole head garlic, split in half
Pinch sea salt
1 fresh rosemary sprig
1 1/2 cups rendered duck fat or olive oil
6 slices duck bacon
3 yellow onions, sliced
3 rectangular flatbreads (8 to 9 in.)
2 wheels boursin cheese
4 to 5 tsp. olive oil
1/2 tsp. chopped fresh rosemary

Steps

  1. Preheat oven to 300º F. In baking dish, combine fingerling potatoes, garlic, sea salt and rosemary. Pour duck fat into baking dish to barely cover potatoes and garlic. Cover dish tightly with foil; bake until very soft.
  2. Cool potatoes to room temperature in oil. Squeeze garlic cloves into small mixing bowl. Remove potatoes from oil; cut into 1/2-in. slices and toss with garlic. Set aside.
  3. In skillet, cook duck bacon over med. heat, turning until crisp. Transfer to paper towels to drain, reserving grease.
  4. Add sliced onions to reserved drippings; cook over med. heat with a generous pinch of sea salt, stirring occasionally until onions become a dark mahogany brown, about 45 min.; set aside.
  5. Brush flatbreads lightly with olive oil; sprinkle with sea salt and bake directly on oven rack until crispy.
  6. Remove flatbreads from oven and divide potato/garlic mixture evenly between the three, making sure to spread mixture to the edges. Divide caramelized onions on top.
  7. Cut duck bacon into 1-in. pieces; divide among flatbreads.
  8. With fingers, crumble boursin cheese over the flatbreads. Drizzle flatbreads with olive oil; sprinkle with chopped fresh rosemary and pinch of sea salt.
  9. Bake directly on oven rack until cheese starts to brown, about 6 to 7 min. 
Source: Photo and recipe courtesy of Maple Leaf Farms

More From FoodService Director

Industry News & Opinion

Dining hall workers at Stanford University in Stanford, Calif., have been asked to remove stickers worn in protest of working conditions at the school’s dining halls, The Stanford Daily reports.

School officials say that the stickers with the statement “Respect and a Fair Workload” go against a union-university agreement that states union members may not wear “insignia [with] any message that is vulgar, profane, or disparaging of Stanford, or that results in conflict or disruption in the workplace.”

In a conversation with The Daily, Seth Leibson, senior organizer for SEIU...

Industry News & Opinion

The School Nutrition Foundation has named its five School Nutrition Heroes for 2018.

The honorees were nominated by their peers and then selected by the SNF for helping end hunger for homeless and low-income students and their families.

Those chosen are:

Paula Angelucci, child nutrition director, Colonial School District; New Castle, Del. Anthony Terrell, culinary specialist, Shelby County Schools; Memphis, Tenn. April Laskey, director of school nutrition, Billerica Public Schools; Billerica, Mass. Lynne Shore, food service director, Willamina School District;...
Sponsored Content
spring desserts

From Bistro Collection® Gourmet Desserts.

Consumers and operators alike often associate seasonal desserts with pumpkin pie, gingerbread and candy canes—after all, winter is a season closely associated with indulgence.

But after the winter holidays, when people are hitting the gym and holding themselves to New Year’s Resolution diets, desserts don’t get as much attention. For operators, this can mean a lag in sales of sweets—but it’s not a lost cause. Updating springtime dessert menus to reflect the change in what diners are looking for can generate excitement and boost...

Industry News & Opinion

Sidney Central School District in Sidney, N.Y., has received $58,783 from the state to improve its farm-to-school program, The Daily Star reports.

The grant will be used to aid in appointing a farm-to-school coordinator and assistant who will help source local farm products for 10 districts in the region for NY Thursday, an initiative where cafeterias attempt to serve meals made entirely by local ingredients every Thursday.

The funding is part of a $12 million award spread among 12 districts throughout the state by Gov. Andrew Cuomo.

Read the full story via...

FSD Resources