Pizza Dough
- 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)
Ceps
- 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)
Pizza
- 2 garlic cloves
- 5 sprigs flat-leaf parsley
- 8 walnut halves
Plating
- 3/4 ounce parmesan (20 g)
- freshly ground black pepper
Instructions
Step 1: Pizza Dough
Combine the ingredients to make a 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.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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