Pizza with Ceps
- 5 1/8 ounces fine pastry flour (145 g)
- 1 teaspoon baker's yeast
- 2 pinches salt
- 1 teaspoon olive oil
- 2 3/4 fluid ounces cold water (80 ml)
- 28 ounces ceps (fresh porcini mushrooms)
- 3 1/2 ounces smoked bacon (100 g)
- 5 spring onions
- 2 1/8 ounces duck fat, divided (20 g)
- 2 garlic cloves
- 5 sprigs flat-leaf parsley
- 8 walnut halves
- 3/4 ounce parmesan (20 g)
- freshly ground black pepper
Step 1: Pizza Dough
Step 2: Ceps
Clean the ceps. Cut four of them into 1/4 inch (7 mm) thick slices, and dice the rest. Dice the bacon. Trim the spring onions, cut the bulbs into rounds, remove the hard part of the stalks, and chop the rest into small pieces.
Heat 3/4 ounce (20 g) of the duck fat in a flameproof casserole dish. Brown the bacon dice lightly, then sweat the chopped onion stalks for 2 minutes. Add the diced ceps, season with salt, and cook gently for 20 minutes, adding a little water if necessary, until the ceps are nice and soft.
Meanwhile, heat a frying pan with the remaining duck fat. Cook the sliced ceps until lightly golden on each side. Add salt. Lay them on kitchen towel.
Step 3: Pizza
Heat the oven to 350°F (200°C). Peel the garlic cloves and chop the parsley, and add to the cooked, diced ceps.
Roll out the dough lengthwise to 1/8 inch (4 mm) thick. Place on a baking tray covered with parchment paper. Spread the cooked, diced ceps on top. Decorate with the sliced ceps, walnut halves, and the onion rounds. Bake in the oven for about 20 minutes.
Step 4: Plating
Take the pizza out of the oven. Shave the parmesan over the top, then return to the oven for 1-2 minutes, until just melted.
Season with freshly ground black pepper and serve.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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