Apple, Bacon and a sprinkle of Parm, with a Cream Cheese Sauce, on a 50-50 Herb Crust
A customer excitedly came up to us at the market, raving about a breakfast pizza he had made with one of our whole wheat crusts. He bought three more crusts (!!) and gave me a run down of his recipe. His variation ran more to the savory side, and I had visions of something a bit more sweet. Here’s what I did:
For 2 small herb crusts, I whisked together 1/2 package of cream cheese, 1 egg, a teaspoon of sugar, and a pinch of salt. Room temperature cream cheese is easier to blend with the egg. I peeled and sliced the apple and sprinkled them with cinnamon sugar. I applied the sauce, arranged the apples and sprinkled with crumbled, cooked bacon and cheese. (If there had been cheddar cheese in the house, I would have used that. But parmigiano reggiano is always around.) The two small pizzas fed four of us nicely as a light breakfast. I think any of our crusts with whole wheat in them would work beautifully for this combo, small or large sized. I will be making this again for a New Year’s Day brunch!
Potatoes, bacon, onion, mushroom, fontina cheese on a Whole Wheat crust. Yes, Potatoes.
You will not miss the tomato sauce on this one. Whole Wheat is perfect with all these flavors!
Although there are a lot of ingredients that need to be cooked ahead of time, it is worth the work. And on a chilly fall evening, this is just the kind of pizza I crave.
Pre-cook the bacon. (I know some people put raw bacon on pizza. It ends up chewy when it should be crisp.) Boil sliced new potatoes until tender, drain, and drizzle with olive oil, salt, and pepper. Sautee your onions and mushrooms.
The trick is to apply half your cheese (about 4 ounces) to the crust first. Then the potatoes will be anchored into the cheese as it melts. Top with your cooked ingredients and the remaining cheese.
Prosciutto, Purple Peppers and Onion, on a 50-50 Blend crust, with Butternut Squash puree as the “pizza sauce.”
To make the puree, cube about 2 cups of squash and sautee it a bit of butter, to which you have added 1 medium clove of garlic, salt and pepper, and a pinch of red pepper flakes. Add about a half cup of chicken stock, cover the skillet, and cook on medium heat for about 10-15 minutes. You can simply mash it or put it in a food processor for a smoother consistency.
Those peppers and onions really benefit from a bit of browning. The salty prosciutto and sweet squash are pretty spectacular together.
Top with your favorite cheese. This one has a combo of mozzarella, parmigiano reggiano, and gruyere!
Not only that, this past Saturday, the last crust sold was the one-thousandth! The customer who picked up that one gets their next crust free.
Now this doesn’t mean we have made 1000 crusts. We made a lot of crusts practicing, taste-testing, offering freebies to neighbors and friends… that adds a couple hundred more! I am so proud of Ben for all his hard work and it’s obvious he is very proud of himself. This has not been an all-smiles business venture. With long baking days, when he frequently says “too many crusts,” and harsh summer weather, now heading into harsh winter weather; it has been mentally and physically challenging for both of us. Congratulations, Ben!
On to the next 1000!