Couple of posts back I asked if you knew the difference between deep pan pizza and focaccia. Well, this one is called focaccia but it’s more like deep pan or at least the way I did it this time.
We’re back with Peter Reinhart’s Perfect Pan Pizza which I’ve learned a lot from in the last few years. This is sort of surprising because it doesn’t set out for gravitas, it’s very flash American with some wild ingredient combinations, but that has you trying out things you never thought of before. And it describes the method very well.
This one’s pretty straightforward. You bake rashers of bacon ’til they’re crisp and break them into pieces. Slice potato very thinly with a mandolin and coat them with herbed olive oil. Cover the dough with the bacon bits, top with the potato and bake. When it’s ready, cover with grated parmesan and give it a couple more minutes in the oven.
Very delicious …
The PArtisan Baker 