Source: Maple Leaf Farms
Duck bacon and fingerling potatoes are the inspired toppings chef Nolot combined for this flatbread pizza. Garlic and fresh rosemary add the right savory notes and boursin cheese, herbal richness. The result is a well-balanced pizza that offers a taste of a little something different.
1 lb. assorted fingerling potatoes
1 whole head garlic, split in half
Pinch sea salt
1 fresh rosemary sprig
1 1/2 cups rendered duck fat or olive oil
6 slices duck bacon
3 yellow onions, sliced
3 rectangular flatbreads (8 to 9 in.)
2 wheels boursin cheese
4 to 5 tsp. olive oil
1/2 tsp. chopped fresh rosemary
- Preheat oven to 300 F. In baking dish, combine fingerling potatoes, garlic, sea salt and rosemary. Pour duck fat into baking dish to barely cover potatoes and garlic. Cover dish tightly with foil; bake until very soft.
- Cool potatoes to room temperature in oil. Squeeze garlic cloves into small mixing bowl. Remove potatoes from oil; cut into 1/2-in. slices and toss with garlic. Set aside.
- In skillet, cook duck bacon over med. heat, turning until crisp. Transfer to paper towels to drain, reserving grease.
- Add sliced onions to reserved drippings; cook over med. heat with a generous pinch of sea salt, stirring occasionally until onions become a dark mahogany brown, about 45 min.; set aside.
- Brush flatbreads lightly with olive oil; sprinkle with sea salt and bake directly on oven rack until crispy.
- Remove flatbreads from oven and divide potato/garlic mixture evenly between the three, making sure to spread mixture to the edges. Divide caramelized onions on top.
- Cut duck bacon into 1-in. pieces; divide among flatbreads.
- With fingers, crumble boursin cheese over the flatbreads. Drizzle flatbreads with olive oil; sprinkle with chopped fresh rosemary and pinch of sea salt.
- Bake directly on oven rack until cheese starts to brown, about 6 to 7 min.