Flatbread pizzas, three different ways.
The first pizza we're gonna make,
oh, that smells fantastic,
is candied bacon and spinach pizza.
Yeah. I just said that.
I've got four slices for two flat breads in the pan,
finely chopped, of bacon.
I just added one tablespoon of light brown sugar
to candy the bacon,
and a sprinkle of coarse black pepper.
Then we're gonna add a shallot, one large shallot,
and let that mush down into the candied bacon.
So these are garlic naans that I'm using today.
And for naan bread, if you read the back of the package,
you put a splash of water on your grill or griddle first.
Okay?
And you let that kind of bubble up.
And that brings a little moisture back to the bread
as it's blistering.
Once it's charred, we're gonna flip it
and brush it just lightly with a touch of butter.
Okay, I think our shallots are soft enough
that we can start wilting in our spinach.
And as always, whenever I use spinach,
I add just a hint of nutmeg.
Anything with dark greens or a lot of cheese.
So for this pizza, we're gonna take half the spinach
and we're gonna top each with our cheddar.
Little white sharp cheddar cheese.
And then we'll pop them into the oven
just to cook the cheese.
So just a hot oven or turn your broiler on.
I've got the rack at center oven,
and that's all we're doing really,
melting and browning cheese.
Now, to the pan, once it gets hot,
crack in an egg or two
for each pizza, okay?
Oh, look at that! Twins.
Put a lid on it and that's it.
Oh, wow!
Look at all those!
Delightful.
So onto pizza number two for BLD,
breakfast, lunch or dinner,
this is a carbonara style.
To the pancetta,
I have about 1/4 pound for two pizzas
of finely diced pancetta in olive oil,
and we're gonna add a little bit of garlic
after the pancetta has rendered.
So we're going to add a little pecorino cheese
because it's a Roman dish.
Pecorino Romano.
And we're gonna add the eggs to the garlic and pancetta.
And then we're gonna use a paddle
to just soft scramble them.
I also added a little black pepper to the pancetta
as it was rendering.
This one is a little difficult
because we want it to spill onto the pizza,
but it's gonna continue cooking under the broiler
for a sec as the cheese melts.
So you don't want to take them too far.
You really want them to be pretty fluid
as they come out of the pan.
And then we're going to take 1/2 pound of fresh mozzarella.
I just literally pulled this apart with my hands
and made these lacy pieces.
How beautiful are these!
To top these, I use a little flat leaf parsley
and a little bit of crushed red pepper flake.
The last one we're gonna get started right now,
I'm just using the large side of my box grater.
You can use a mandolin to cut through
these little tiny baby potatoes.
I've been browning those little shaved
baby thin skin potatoes for about five minutes.
It doesn't take long at all.
Now, once they're brown,
and I seasoned them with salt, pepper and the rosemary,
now, we're gonna add a little bit of garlic,
so we don't burn the garlic.
We put it in last second
once the potatoes are brown.
And I have two eggs that we're gonna fry,
we're gonna cook them hard.
For this one, I use a little combo of a sprinkle of parm
and then a lot of fontina.
This is Italian fontina Val d'Aosta,
but any easy-melting cheese you can use.
Okay, guys. Boom!
A little sprinkle of parsley.
You could use a little more rosemary on top if you like.
Friday!