Potato, Bacon, & Reblochon Pizza
With a very French take on pizza, Chef Brennan combines the hearty flavors found in classic tartiflette and assembles them atop thin puff pastry rounds.
- 1½ tablespoons olive oil
- ½ large onion, very thinly sliced
- 1 tablespoon Kosher salt, plus more to taste
- Fresh-ground black pepper, to taste
- 3 cups cold water
- 4 fingerling potatoes
- 4 slices bacon
- Puff pastry, cold, cut into four 5-inch rounds
- ¼ cup Reblochon cheese
- Heat the oven to 350°F. In a large sauté pan, heat the oil over medium-low heat. Add the onion and sauté, stirring frequently, until it caramelizes to a dark amber color—about 20 to 25 minutes. Season to taste with salt and pepper. Set aside.
- In a 2-quart saucepot, combine the tablespoon of salt, cold water, and potatoes; heat to a boil over high heat. Lower to a simmer and cook until the potatoes are tender when pierced with a fork—about 25 minutes. Drain the potatoes, and set aside to cool.
- Meanwhile, arrange the bacon on a sheet pan and cook in the oven for approximately 7 minutes or until crispy. Set aside to cool. Dice the bacon into ¼-inch pieces and reserve. Dice the potatoes and reserve.
- Using the tines of a fork, randomly pierce the surface of each puff pastry round several times. Arrange the pastry rounds, well spaced, on a nonstick baking sheet; bake for 10 minutes. Remove from the oven, and using a paper towel to protect your fingers, press down on the rounds to flatten them. Let cool.
- Divide the onions, potatoes, and bacon evenly among the pastry rounds. Break up the cheese into small pieces and place evenly atop the mixture. Return the rounds to the oven and bake until the cheese is slightly browned and the pastry is crispy—about 6 minutes. Serve warm.
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