INGREDIENTS
6 slice thick-cut bacon
2 medium leeks
flour
1 lb. store-bought pizza dough
1 tbsp. olive oil
1/2 tsp. garlic powder
1/4 c. mascarpone
1 1/2 c. shredded mozzarella
1/4 c. grated Parmesan
In a large pan over medium heat, cook bacon until crisp, about 8 minutes. Transfer to a paper-towel-lined plate; set aside. Drain all but a very thin layer of bacon fat from pan. Add leeks to pan and sauté until soft, about 12 minutes. Remove pan from heat; set aside.
Preheat oven, with pizza stone set on lowest rack, to 500 degrees F. On a lightly floured surface and using a rolling pin, flatten dough to a 12-inch circle that’s 1/2 inch thick. Drizzle crust with olive oil and sprinkle on garlic powder.
Using a rubber spatula, spread a thin layer of mascarpone on the crust. Sprinkle on half the mozzarella, then top with reserved leeks and bacon. Sprinkle on Parmesan and remaining mozzarella. Bake until crust is golden and cheese is bubbly, 10 to 12 minutes. Let sit 2 minutes before slicing.
https://www.justfarmed.com/wp-content/uploads/2021/01/pizza.jpeg552480Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2024-04-08 04:25:522024-04-08 16:26:12Caramelized Leek and Bacon Pizza
Slices of crusty bread
½cup unsalted butter (1 stick), softened
½cup grated Parmesan
2½ tablespoons chopped young spring garlic stalks, white and green parts
1tablespoon minced chives
¼teaspoon black pepper
¼teaspoon fine sea salt, more to taste
Large pinch red chile flakes
1regular (not green) garlic clove, halved
Heat the broiler. Place the bread slices on a baking sheet and broil them, flipping them halfway through cooking time, until golden on both sides. Keep warm.
In a bowl, stir together the butter, cheese, green garlic, chives, pepper, salt and chile.
Rub the toast with the cut side of the regular garlic clove, then spread with the green garlic butter. Broil toast again for 30 seconds to 2 minutes, until the tops lightly brown and the butter melts. Serve hot or warm.
1 cup thinly-sliced French Breakfast radishes, or other radish variety
2 teaspoons olive oil
1/4 teaspoon sea salt
FOR THE RICOTTA:
1/4 cup plus 2 tablespoons fresh whole milk ricotta
2 teaspoons minced fresh chives
1 teaspoon minced fresh thyme
1 teaspoon minced fresh flat leaf parsley, plus extra for topping
FOR THE EGGS:
4 large or extra-large eggs
2 tablespoons whole milk
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 tablespoon butter
INSTRUCTIONS
To make the radishes, preheat the oven to 400°F. Toss the radishes with the olive oil and salt. Spread in a thin layer in a roasting dish and bake until soft and tender, 10 to 12 minutes (any longer and you may end up with radish chips).
In a small bowl, combine the ricotta with the minced herbs.
To make the omelet, whisk together the eggs, milk, salt, and pepper. Heat 1/2 tablespoon of butter in an 8-inch non-stick skillet over medium-low heat. Pour in half the egg mixture and cook for 1 to 2 minutes, allowing the bottom to set slightly. Run a spatula under the edges, lifting up and tilting the pan to allow uncooked eggs to run under the cooked part. Continue to do this until the majority of the egg is set. Carefully flip the omelet and remove from heat.
Spread half the ricotta mixture over half of the omelet and sprinkle with half of the radishes. Fold the omelet over over the filling and sprinkle with a few more roasted radish slices and minced parsley.
Repeat to make the second omelet. Serve both omelets immediately.
https://www.justfarmed.com/wp-content/uploads/2024/03/omelette.jpeg12801280meredith353@gmail.comhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgmeredith353@gmail.com2024-03-12 16:28:332024-03-12 16:28:33Roasted Radish and Herbed Goat Cheese Omelet
Caramelized Leek and Bacon Pizza
INGREDIENTS
6 slice thick-cut bacon
2 medium leeks
flour
1 lb. store-bought pizza dough
1 tbsp. olive oil
1/2 tsp. garlic powder
1/4 c. mascarpone
1 1/2 c. shredded mozzarella
1/4 c. grated Parmesan
In a large pan over medium heat, cook bacon until crisp, about 8 minutes. Transfer to a paper-towel-lined plate; set aside. Drain all but a very thin layer of bacon fat from pan. Add leeks to pan and sauté until soft, about 12 minutes. Remove pan from heat; set aside.
Preheat oven, with pizza stone set on lowest rack, to 500 degrees F. On a lightly floured surface and using a rolling pin, flatten dough to a 12-inch circle that’s 1/2 inch thick. Drizzle crust with olive oil and sprinkle on garlic powder.
Using a rubber spatula, spread a thin layer of mascarpone on the crust. Sprinkle on half the mozzarella, then top with reserved leeks and bacon. Sprinkle on Parmesan and remaining mozzarella. Bake until crust is golden and cheese is bubbly, 10 to 12 minutes. Let sit 2 minutes before slicing.
Spring Garlic Toast
Slices of crusty bread
½cup unsalted butter (1 stick), softened
½cup grated Parmesan
2½ tablespoons chopped young spring garlic stalks, white and green parts
1tablespoon minced chives
¼teaspoon black pepper
¼teaspoon fine sea salt, more to taste
Large pinch red chile flakes
1regular (not green) garlic clove, halved
Heat the broiler. Place the bread slices on a baking sheet and broil them, flipping them halfway through cooking time, until golden on both sides. Keep warm.
In a bowl, stir together the butter, cheese, green garlic, chives, pepper, salt and chile.
Rub the toast with the cut side of the regular garlic clove, then spread with the green garlic butter. Broil toast again for 30 seconds to 2 minutes, until the tops lightly brown and the butter melts. Serve hot or warm.
Roasted Radish and Herbed Goat Cheese Omelet
Roasted Radish and Herbed Goat Cheese Omelette
FOR THE ROASTED RADISHES:
FOR THE RICOTTA:
FOR THE EGGS:
INSTRUCTIONS
To make the radishes, preheat the oven to 400°F. Toss the radishes with the olive oil and salt. Spread in a thin layer in a roasting dish and bake until soft and tender, 10 to 12 minutes (any longer and you may end up with radish chips).
In a small bowl, combine the ricotta with the minced herbs.
To make the omelet, whisk together the eggs, milk, salt, and pepper. Heat 1/2 tablespoon of butter in an 8-inch non-stick skillet over medium-low heat. Pour in half the egg mixture and cook for 1 to 2 minutes, allowing the bottom to set slightly. Run a spatula under the edges, lifting up and tilting the pan to allow uncooked eggs to run under the cooked part. Continue to do this until the majority of the egg is set. Carefully flip the omelet and remove from heat.
Spread half the ricotta mixture over half of the omelet and sprinkle with half of the radishes. Fold the omelet over over the filling and sprinkle with a few more roasted radish slices and minced parsley.
Repeat to make the second omelet. Serve both omelets immediately.