Nutella Pizza with Caramelized Strawberries, Bacon, Marshmallows, Micro Basil
This recipe comes to us from Chef Gihen Zitouni of Bistro One LR at the Ritz-Carlton in South Beach. This restaurant is well-known in the industry for being innovative, trendy and fashionable, with its contemporary twist on Portuguese cuisine, as well as its sleek, modern interior. This dessert “pizza” combines savory bacon with sweet Nutella and caramelized strawberries, and is finished off with marshmallows and micro basil.
Chef Gihen Zitouni joins the Ritz-Carlton, South Beach after a culinary tour which led her through The Ritz-Carlton Penha Longa Hotel and Golf Resort in Portugal, a luxurious property close to Lisbon, where she worked as the Head Chef, overseeing all outlets including Restaurant Il Mercato, Lobby Bar Bistro and Serra Restaurant. Most recently she was the Chef De Cusine at Toca Restaurant located in The Ritz-Carlton, Toronto. Prior to this role, Chef Gihen was the Restaurant Head Chef at Arola under the mentorship of renowned chef Sergi Arola, a two-Michelin star chef. Her culinary career is highlighted by being named one of the Top 10 restaurants chefs in Portugal from Time Out magazine in 2010 and hosting Top Chef Germany.
Nutella, Strawberry and Bacon Pizza Ingredients:
• 1 pizza dough
• 4 tablespoon of Nutella
• 5 fresh strawberries
• 5 slice of crispy bacon
• ½ cup of marshmallows
• Basil or micro basil
• Roll the pizza dough, precooked in oven at 310 degrees for 7 minutes
• Spread the Nutella
• Add the strawberries with caramelized sugar, marshmallows and the sliced, cooked bacon
• Add the fresh basil
• Finish with icing sugar
The post Nutella, Strawberry and Bacon Pizza appeared first on Bacon Today.
For the sauce: ¼ cup balsamic vinegar ½ cup good quality strawberry jam or preserves 1 teaspoon sriracha chili sauce
To assemble: 1 ball pizza dough Olive oil, for brushing 1 cup shredded or?diced?cooked chicken 4 slices applewood smoked bacon, diced and cooked until crisp ½ cup thinly sliced yellow onion 4 oz. shredded mozzarella cheese 2 oz. freshly grated Parmesan cheese 2-3 tablespoons minced fresh cilantro Scant ½ cup hulled strawberries, diced
Add the balsamic vinegar to a small saucepan over medium-high heat. Bring to a boil, reduce to a simmer, and let cook 4-5 minutes or until reduced by about half with a thick, syrupy texture. In a small bowl, combine the balsamic reduction with the strawberry jam and sriracha chili sauce. Set aside.
To make the pizza, heat the oven to 500? F and preheat a pizza stone for at least 30 minutes. Roll out the pizza dough into a 12-14 inch round. Lightly brush the perimeter of the dough with olive oil. Spread the balsamic-strawberry mixture in a thin layer over the crust. Layer with the chicken, bacon, onion, cheeses, cilantro, and strawberries.
Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 11-12 minutes. Remove from the oven and let cool slightly before slicing and serving.
bacon recipe courtesy of: Annie's Eats, May 9, 2012
Complete recipe after the jump.Chicken-Bacon Stuffed Pizza Rolls
1 roll refrigerated pizza dough* (or make your own)
1 packet Hidden Valley Ranch Dressing mix
2 T grated Parmesan cheese
1 T olive oil or melted butter
sharp cheddar cheese (I used 75% sharp cheddar and 25% mozzarella)
8 slices bacon, cooked and crumbled
about 1 C shredded, cooked chicken.
3/4 C mayo
3/4 C milk
First take 1 teaspoon of your ranch dressing mix and combine it with 1 1/2 T parmesan cheese. Set aside. Combine the remaining ranch mix with 3/4 C mayo and 3/4 C milk and place in the fridge to chill.
Preheat oven to heat specified on pizza dough package. Usually it’s 400-425 degrees.
Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it’s about 12″ by 8″. Use a pizza cutter to slice the dough into 24 squares.
Place cheese and desired toppings on each square. When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings.
Place them seam side down in a lightly sprayed pie pan (or similar sized dish). Brush with melted butter or olive oil and sprinkle with the parmesan-ranch mixture
Place your rolls in the oven. Set your timer for 10 minutes and check on them after that. They may take up to 15 or 20 to be done. Take them out when they’re lightly golden on top.
[via Our Best Bites, click for more commentary and photos]
Originally posted 2009-07-07 15:30:16.
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1 (12oz) can Pillsbury refrigerated biscuits
1/2 cup pasta or pizza sauce
1/4 cup shredded taco cheese
1/4 cup crumbled cooked bacon
1-2 scallions, sliced
Heat oven to 400°F. Lightly grease cookie sheets.
Separate dough into 10 biscuits and flatten out to form a mini pizza crust; place on greased cookie sheets.
Top each mini crust with 1 teaspoon pizza sauce. Top each with desired toppings and cheese.
Bake at 400°F. for 7 to 9 minutes or until cheese is melted and biscuits are golden brown.
recipe adapted from Pillsbury by Joelen’s Culinary Adventures.
Originally posted 2010-12-16 22:31:56.
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1 recipe fresh pizza dough (recipe below) 3 to 4 baby Yukon gold fingerling potatoes, finely sliced 1/2 small onion, finely sliced 6 slices applewood smoked bacon, finely chopped 2 tablespoons rosemary leaves 1/4 cup extra-virgin olive oil, plus extra to grease pan Kosher salt and freshly ground black pepper 1 cup shredded fontina cheese 1 cup baby arugula, optional 1/2 lemon, juiced
Fresh Pizza Dough: 2 packages active dry yeast 2 teaspoons sugar 2 cups warm water (100 to 110 degrees F.) 2 tablespoons kosher salt 6 cups unbleached all-purpose flour, plus more for dusting 2 tablespoons extra-virgin olive oil, plus extra for bowl
In a small bowl, combine the yeast, sugar and water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes. If you're using a stand mixer, combine the salt and flour to the bowl and pulse a few times to mix. Add the yeast mixture, at the lowest speed, until the flour incorporates. When the dough starts to come together, increase the speed to medium and mix until the dough gathers into a ball. This should take about 2 minutes. Add the olive oil and pulse a few more times. Stop the machine periodically to scrape the dough off the hook. Get a feel for the dough as you're making it by squeezing a small amount together between your thumb and fingers. If it's crumbly, add more water, if it's sticky, add more flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it's smooth and elastic. If you're making the dough by hand, add the yeast mixture to a large bowl and stir in the salt and the 2 tablespoons of olive oil. Then begin stirring in the flour. When the mixture becomes too stiff to stir with a spoon, knead in the rest of the flour by hand, adding just enough so that the dough is soft but not too sticky. As you work, squeeze a small amount of dough together between your thumb and fingers. If it's crumbly, add more water; if it's sticky, add more flour, 1 tablespoon at a time. Knead until smooth and elastic, about 10 minutes. Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e., over a gas pilot light) until it doubles in size, about 1 hour.
Pizza: Preheat the oven to 450 degrees F. Put a jelly roll pan or half sheet pan in the oven. In a large mixing bowl, combine the fingerling potatoes, onion, bacon, and rosemary leaves. Add 1/4 cup of olive oil and season with salt and pepper, to taste. Toss together to coat with olive oil. Take the preheated jelly roll pan out of the oven and drizzle some olive oil over entire surface. Cut the dough into 2 pieces and reserve 1 piece for another use. Stretch the pizza dough out so it is just bigger than the pan, then lay it inside the pan so the dough comes up the sides to form a crust on the rim. Pour the potato mixture onto the pizza dough, then sprinkle with shredded fontina. Bake for 20 to 25 minutes until crispy and golden, about 20 to 25 minutes. Garnish with arugula and drizzle the lemon juice over the top. Serve immediately.