BACON & SWEET PICKLE FLATBREAD

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RECIPE

INGREDIENTS

• 1 Loaf French Bread
• 1 large Boneless Skinless Chicken Breast 
• 3 Tablespoons All Purpose Flour
• 2 large Eggs Beaten
• 1 1/2 cups Panko Bread Crumbs
• 1/2 cup Canola Oil
• 1 Tablespoon Butter
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 2 Tablespoons Freeze Dried Chives
• 2 cups half & Half
• 1 teaspoon Chicken Base
• 2 Tablespoons Dijon Mustard
• 1 Tablespoons Honey
• 16 thin slices Ham
• 2 cups shredded Gruyere Cheese
• 1/2 cup Chicken Stock
• 2 Tablespoons Mayonnaise

DIRECTIONS

Cut the Chicken Breast int 1 1/2 inch pieces and season with Salt and Black Pepper to taste. Dredge the seasoned Chicken pieces in the Flour the transfer to the beaten Eggs and toss to coat. Place the Panko Bread Crumbs in a plastic bag and once the Chicken pieces are coated with the Flour and Egg, place them in the bag with the Crumbs and shake to coat the Chicken well. Heat the Oil in a skillet over medium high heat and when the Oil is shimmery, add the Breaded Chicken pieces and fry for about 5 minutes until the edges begin to turn brown and get crispy. Turn the Chicken pieces over and fry the other side for about 5 additional minutes until the pieces are browned and crispy. Transfer to a paper towel lined plate and set aside. Strain the Bread Crumbs out of the cooking Oil and return 1 Tablespoon back to the skillet. Add the Butter to the Oil in the skillet and stir to blend over medium heat, Season with the Salt, Pepper and Chives and stir for about 1-2 minutes. Use 1 1/2 Tablespoons of the Flour left over from the Breading Station and sprinkle it into the skillet and stir constantly to create a medium thick Roux. Add the Half & Half and the Chicken Base to the Roux and stir constantly until a thick and creamy sauce is created. Whisk the Dijon Mustard and Honey into the Sauce and set aside to cool. This is the Cordon Bleu Pizza Base. Preheat the oven to 400 degrees and on a work surface, slice the Bread into 4-5 inch wide slices. Cut the Bread slices in half sideways and slice off a very thin piece of the bottom of each slice to create a flat bottom. Hollow out the Bread slices using your fingers by pulling out about 1/2 inch of the Bread out of the center of each slice. Place the French Bread Pizza slices on a baking sheet lined with parchment and spread each one with 1-2 Tablespoons of the Cordon Bleu Pizza base. Top the Base with 2 slices of the Ham followed by about 1 Tablespoon of the shredded Gruyere Cheese. Top the Ham layer with 2 of the Breaded Chicken Pieces and finish with 2 more Tablespoons of the shredded Gruyere. Bake the Chicken Cordon Bleu French Bread Pizza’s for 15-20 minutes until the Bread is crispy and the Toppings are lightly browned and bubbly. While the Pizza’s are in the oven, place the remaining Pizza Base back onto the stove over medium heat and add the Chicken Stock and Mayonnaise and whisk until well blended. Drizzle the Sauce made from the Pizza Base over the hot Pizza and serve.

RECIPE

INGREDIENTS

1 Sheet of Puff Pastry Dough

1 medium Zucchini clicid lengthwise then into half moon shaped slices

1 medium Summer Squash sliced the same way

1.2 Red Onion sliced

2 Plum Tomatoes seeded and cut into 1 inch pieces

2 ears Fresh Corn, kernels cut off the cobs

1/2 cup chopped mixed Fresh Herbs (I used Basil, Parsley & Oregano)

1 teaspoon Salt

1/2 teaspoon Black Pepper

Pinch of Crushed Red Pepper Flake

1 teaspoon Dried Thyme

1/4 cup Roasted Garlic Oil

3 ounces Cream Cheese softened

3 ounces Garlic and Herb Cheese Spread (like Boursin or Alouette) softened

1 Tablespoon Tomato Paste

2 Tablespoons of the chopped Fresh Herb blend

2 cups Shredded Mozzarella Cheese

1 1/2 cups Italian 4 Cheese Blend or Parmesan Cheese

DIRECTIONS

Preheat the oven to 400 degrees. Place the prepared Vegetables in a mixing bowl and season with the Salt, Pepper, Thyme and Red Pepper Flake and toss to blend. Pour in the Roasted garlic Oil and stir to coat the seasoned Vegetables. Spread the Vegetables on a baking sheet lined with parchment in a single layer. Bake in the oven for 25 minutes until lightly browned and softened. Set the Vegetables aside to cool. Roll out the Puff Pastry Sheet onto another baking sheet lined with parchment and using a sharp knife, score the edge of the Pastry 1/2 inch in all the way around creating a border. If desired, lightly pinch the border to get a more raised crust. Place the Puff Pastry Crust in the refrigerator until ready to use. In a blender or using an immersion blender, mix together the Cream Cheese, Garlic & Herb Cheese, Tomato Paste and 2 Tablespoons of the chopped Fresh Herb mix and blend until well mixed and creamy. This is the Tart Base. Spread the Tart Base all over the Puff Pastry crust staying inside of the border. Sprinkle the shredded Mozzarella Cheese all over the base, also keeping within the border. When the Vegetables are cool enough to handle, distribute them evenly over the Cheese (again stay within the border). Save any left over Roasted Vegetables for another use if desired. Top the Vegetables with the Italian Cheese Blend and bake for 20-25 minutes at 400 degrees until the Crust border is nicely puffed and the toppings are lightly browned and bubbly. Slice and serve using any remaining chopped Herbs if desired.

RECIPE

INGREDIENTS

• 10 cloves Roasted Garlic
• 4 cups Fresh Basil Leaves
• 1/2 cup Fresh Parsley
• 1/2 cup Pine Nuts
• 1/2 cup Grated or finely shredded Parmesan Cheese
• 2/3 cup Roasted Garlic Olive Oil (or plain Olive Oil)
• 1 Tablespoons Lemon Juice
• Salt and Black Pepper to taste
• 1 Unbaked Pizza Crust
• 1 small Summer Squash cut into 1/2-3/4 inch pieces
• 2 small Roma Tomatoes cut into 1/2 inch dice
• 1/2 small Red Onion sliced
• 2 Banana Peppers seeded and sliced into rings
• 1 cup Baby Spinach Leaves
• 2 cups shredded Mozzarella Cheese
• 1 cup Italian Cheese Blend shaved or shredded
• Balsamic Glaze for garnish (optional)

DIRECTIONS

In a Food Processor, pulse together the Roasted Garlic Cloves, Pine Nuts, Parmesan Cheese, and Salt and Pepper until well chopped, scraping down the sides occasionally to make sure. Add the basil Leaves, Parsley, Lemon Juice and place the lid on the food processor and remove the feed tube. Turn on the food processor to the Puree’ setting and with the machine running, pour in the Roasted Garlic Oil in a steady stream until the Pesto is well Puree’d. This is your Roasted garlic Pesto. Preheat the oven to 425 degrees (or to the recommended temperature for the Crust you are using). Place the Pizza Crust on a baking sheet lined with parchment in a rectangular shape. Fold the edges in 1/2 inch all the way around and pinch to create a raised border. Par-bake the Pizza Crust according to package directions. Spread 1 cup of the Pesto all over the crust staying inside the raised border. Top the Pesto with the Baby Spinach Leaves followed by the shredded Mozzarella Cheese. Top with the Summer Squash, Tomatoes, Red Onion and Banana Peppers, finish with the Italian Cheese Blend and bake for 15-20 minutes until the Crust is crispy and the Toppings are lightly browned and bubbly. Slice and serve with a drizzle of the Balsamic Glaze (if using).

RECIPE

INGREDIENTS

1 Artisan Flatbread Pizza Crust

2 large Italian Sausages cooked and sliced on the diagonal 

3-4 multi colored Small Sweet Peppers seeded and slices into 1/4 inch rings

1/2 Sweet Onion sliced

2/3 cup Tomato Sauce

1 1/2 cups Shredded Mozzarella Cheese

1 cup Ricotta Cheese

1/2 teaspoon Salt

1/4 teaspoon Black Pepper

1/2 teaspoon Dried Basil

1/2 teaspoon Dried Oregano

Pinch of Crushed Red Pepper Flake

1 cup Shredded Parmesan Cheese

DIRECTIONS

Blend the Ricotta Cheese with the Salt, Pepper, Basil, Oregano and Red Pepper Flake and transfer the mixture to a pastry bag. Preheat the oven to 450 degrees (or the recommended temperature for the Pizza Crust you are using). Place the Flatbread Crust on a baking sheet lined with parchment. Spread the Tomato Sauce all over the Crust. Sprinkle the Shredded Mozzarella Cheese over the Sauce, then arrange the Sausage Slices in a circular fashion around the Flatbread. In between each Sausage Slice, lay one of the Sweet Pepper Rings alternating the colors. Pipe the Ricotta Mixture into the center of each Pepper Ring, then distributed the Onion slices all over the Top of the Sausages and Peppers. Finish the Three Cheese Sausage Pepper and Onion Flatbread with the Shredded Parmesan Cheese and bake for 15-20 minutes until the Crust is crispy and the Toppings are lightly browned and bubbly.

`RECIPE

INGREDIENTS

1 Artisan Flatbread Pizza Crust

1 large Boneless Skinless Chicken Breast

1/4 cup Chipotle In Adobo Cream Sauce**

1 cup Shredded Spicy Cheese (like Pepper Jack of Buffalo Wing Cheese)

1 cup Shredded Mozzarella Cheese

1 small Roma Tomato seeded and diced

1/2 Red Onion sliced

1/2 cup Sour Cream

1/4 cup Mayonnaise

2-3 Tablespoons Lime Juice

1/2 teaspoon Salt

1/4 teaspoon Black Pepper

1/2 teaspoon Ground Cumin

1/2 teaspoon Chili Powder

Shredded Iceberg Lettuce for garnish

DIRECTIONS

Heat your Grill to high, then spray the Chicken Breast with Non Stick Cooking Spray and season with Salt and Pepper to taste. Grill for 5-10 minutes per side until the Chicken reaches an internal temperature of 160-165 degrees. Slice the Grilled Chicken Breast into 1/2 inch strips. Preheat the oven to 450 degrees (or the recommended temperature for the Flatbread Crust you are using). Place the Flatbread Crust on a baking sheet lined with parchment and spread it with the Chipotle in Adobo Cream Sauce in a thin even layer going all the way out to the edges. Top the Sauce with the Grilled Chicken Strips arranged in a circular fashion. Mix together the Spicy Cheese and the Mozzarella Cheese and sprinkle it over the top of the Chicken and Sauce. Top with the Diced Tomatoes and the Red Onion Slices. Bake the Grilled Chicken Taco Flatbread for 15-20 minutes until the Crust is crispy and the toppings are nicely browned and bubbly. While the Flatbread is baking, in a mixing bowl whisk together the Sour Cream, Mayonnaise, Lime Juice, Salt, Pepper, Cumin and Cili Powder to Make a Mexican Crema for drizzling the Flatbread slices. If you need to thin out the Crema to make it easy to drizzle, use a little Half & Half or Cream to reach the desired consistency. When the Flatbread is done, slice it into wedges, place on a plate and top the slices with the Shredded Lettuce and Crema.

**2 Tablespoons Butter

1/2 teaspoon Salt

1/4 teaspoon Black Pepper

1 teaspoon Chili Powder

1 teaspoon Dried Cumin

1 Tablespoon All Purpose Flour

1 1/2 cups Half & Half or Cream

2 teaspoons Chipotle in Adobo Puree’

2 teaspoons Tomato Paste

Heat the Butter in a Sauce Pan and add the seasonings. When the Butter gets bubbly, add the Flour and stir to create a medium thick Roux, Add the Half & Half, Chipotle in Adobo Puree’ and the Tomato Paste and stir constantly until the Sauce reaches the boiling point and is creamy and thick.

RECIPE

INGREDIENTS

1 Artisan Flatbread Pizza Crust

1/2 bunch Kale ribs removed 

1 Tablespoon Olive Oil

1/2 teaspoon Salt

1/4 teaspoon Black Pepper

1/2 teaspoon Onion Powder

1/2 teaspoon Garlic Powder

2 ears of Corn kernels cut off the cobs

2 Roma Tomatoes diced

1 cup Shredded Mozzarella Cheese

1 cup Shredded Cheddar Cheese

FOR THE SAUCE

2 Tablespoons Butter

1/2 teaspoon Salt

1/4 teaspoon Black Pepper

1 teaspoon Chili Powder

1 teaspoon Dried Cumin

1 Tablespoon All Purpose Flour

1 1/2 cups Half & Half or Cream

2 teaspoons Chipotle in Adobo puree

2 teaspoons Tomato Paste

DIRECTIONS

Preheat the oven to 350 degrees. Cut the Kale Leaves into 1-2 inch pieces and place in a mixing bowl. Drizzle the Kale with the Olive Oil and season with the Salt, Pepper, Garlic and Onion Powders and toss to coat well. Transfer the seasoned Kale to a baking sheet lined with parchment and bake for about 15 minutes until it is lightly browned and crispy (if the Kale is just slightly crispy, it will crisp up more as it cools off). While the kale bakes, heat the Butter in a sauce pan and season with the Salt, Pepper, Chili Powder and Cumin. When the seasoned Butter gets bubbly, sprinkle the flour over and stir to create a medium thick roux. Add the Half & Half or Cream, the Chipotle in Adobo Puree and the Tomato Paste and whisk for about 5-8 minutes until the Sauce reaches the consistency of Tomato Sauce. Set the Sauce aside to cool.

Increase the oven temperature to 425 degrees and place the Flatbread Crust on a baking sheet lined with parchment. Spread the Creamy Adobo Sauce all over the Crust going all the way out to the edges, Mix the shredded Mozzarella and the shredded Cheddar Cheeses in a bowl and sprinkle it all over the Sauce. Top with the Corn Kernels and diced Tomatoes and bake for about 20 minutes until the Crust is crispy and the Cheese is lightly browned and bubbly. Top the Creamy Corn and Tomato Flatbread with the Kale Chips, slice and serve. If desired, thin the Creamy Adobo Sauce with a little Cream and heat it up. Add 1 1/2 Tablespoons Sour Cream to the Sauce and drizzle it over the Flatbread slices. 

RECIPE

INGREDIENTS

• 1 Pound Fresh Pizza Dough
• 1/2 Large Sweet Onion sliced
• 1 Tablespoon Olive Oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1 teaspoon dried Basil
• 1 teaspoon dried Oregano
• 12-14 2 ounce Meatballs sliced in half
• 1 Tablespoon All Purpose Flour
• 1 1/2 cup Tomato Sauce
• 2 cups Shredded Mozzarella Cheese
• 1/2 cup Ricotta Cheese
• 4 ounces Fresh Mozzarella Cheese cut into 1/2 inch cubes
• 3/4 cup finely shredded Parmesan Cheese

DIRECTIONS

In a skillet over medium heat, pour in the Olive Oil and when it begins to shimmer, add the sliced Onion. Season with the Salt, Pepper, Basil and Oregano and reduce the heat to medium low. Cook the Onions stirring occasionally for 20-30 minutes until they are lightly browned and very soft (caramelized). Remove from the heat and set aside to cool. While the Onions are cooking, sprinkle the Flour onto a work surface and spread it around getting some on your hands too. Stretch out the Pizza Dough into the shape of the Pizza Pan that you are using and transfer the Pizza Crust to the baking pan lined with parchment. Preheat the oven to 450 degrees. Perforate the Pizza Crust with a fork to prevent air bubbles. Spread the Tomato Sauce all over the Pizza Crust leaving a 1/2 to 1 inch border all the way around. Sprinkle the shredded Mozzarella Cheese all over the Sauce, then arrange the Meatball halves in even rows. Place 1/2-1 teaspoon sized dollops of the Ricotta Cheese around the Meatballs followed by the Fresh Mozzarella Pieces. Spread the Caramelized Onions All over the Pizza then finish with the finely shredded Parmesan Cheese. Bake for 20-30 minutes until the Crust is crispy and the Toppings are lightly browned and bubbly. Slice and Serve. 

RECIPE

INGREDIENTS

• 1 Puff Pastry Sheet
• 1 Bunch Asparagus, woody ends broken off
• 2 Leeks (white & light green part) 
• 1 cup Fresh or Frozen Peas
• 3 Tablespoons Butter divided
• 1 1/2 teaspoon Salt divided
• 3/4 teaspoon Black Pepper divided
• 1 teaspoon Dried Dill
• 1/2 ounce Fresh Chives sliced
• 4 ounces Cream Cheese softened
• Zest and Juice of 1/2 Lemon
• 2 cups Crumbled Goat Cheese

DIRECTIONS

Slice the Leeks in half lengthwise then slice them crosswise into 1/4 inch thick half moon slices. Place the sliced Leeks into a bowl of water and rinse well. Pull the leeks out of the bowl leaving the water and dirt from the slices behind and place on paper towels to dry. In a skillet over medium high heat, melt 2 Tablespoons Butter. Add the Asparagus Spears and season with 1/2 teaspoon of Salt and 1/4 teaspoon of Black Pepper. Cook the Asparagus for about 2 minutes per side and remove from the pan and set aside. Reduce the heat to medium and add 1 additional Tablespoon of Butter. Add the sliced Leeks to the skillet when the Butter is melted and  season with 1/2 teaspoon Salt, 1/4 teaspoon Black Pepper and the Dried Dill and cook stirring occasionally for about 10 minutes until the Leeks are softened and lightly browned. Set aside to cool. While the Leeks are cooking, blend together the Cream Cheese, Chives, Lemon Juice and Lemon Zest until very well mixed. This is the Base for our Tart. Preheat the oven to 400 degrees. Lay out the Puff Pastry Sheet on a baking sheet lined with parchment. Using a sharp knife, score the outer edge all the way around about 1/2 inch in. Spread the Tart Base all over the Puff Pastry Sheet staying inside of the scored edge. Top the Spread with the cooked Leeks in an even layer, also staying inside the scored border, then top the Leeks with the Peas. Arrange the Asparagus Spears with the tops facing in the same direction across the short side of the Pastry Sheet in about 2 inches apart. Repeat with another row of Asparagus, tops facing in the opposite direction. Finish the Spring Fling Vegetable Tart with the Goat Cheese Crumbles and bake for 25 to 30 minutes until the border of the Puff Pastry is nicely puffed up and the Toppings are lightly browned. Serve hot or at room temperature.

RECIPE

INGREDIENTS

• 1 Pound Pizza Crust Dough Ball
• 1.5 pounds Irish Banger Sausages
• 2-3 Russet Potatoes peeled and cut into one inch pieces
• 3 Tablespoons Butter divided 
• 1/2 cup Half & Half or Milk
• 2 teaspoons Salt divided
• 1 teaspoon Black Pepper divided 
• 1 teaspoon Dried Thyme
• 1/2 large Sweet Onion diced
• 2 cups Beef Stock
• 5 ounces Guinness Stout
• 2 Tablespoons All Purpose Flour
• 6 ounces Shredded Irish Cheddar Cheese
• 4 ounces shredded Mozzarella Cheese
• sliced Scallions for garnish (optional)

DIRECTIONS

Boil the Potatoes in Salted Water for 10-15 minutes until a knife inserted into the pieces slides in and out with no resistance. Drain the Potatoes when they are cooked and transfer them back into the pan with 2 Tablespoons of Butter, 1 teaspoon Salt, 1/2 teaspoon of Pepper and the Half & Half and mash with a potato masher or run them through a ricer or food mill. Mix the Mashed Potatoes well until creamy and lump free and set aside to cool. Slice the Irish Bangers in half lengthwise about 3/4 of the way through. Open the Sausages up creating a flat surface. Spray a skillet over moderate heat with non stick cooking spray and place the Sausages cut side down, pressing down to make them flat. Cook the Bangers for 7-8 minutes until the cut side is crispy, then turn them over and continue cooking for 7-8 more minutes until they are no longer pink. Remove from the heat and when they are cool enough to handle, cut them into bite sized pieces. Deglaze the pan with a little Beef Broth or some of the Guinness scraping up the browned Sausage bits. Reduce the heat to medium and in the same skillet, add 1 Tablespoon of Butter. When the Butter is melted, add the diced Onion and season with 1 teaspoon of Salt, 1/2 teaspoon Black Pepper and the Dried Thyme and cook stirring occasionally for 8-10 minutes until the Onion is lightly browned and soft. Sprinkle the Onions with the Flour and stir for about 3 minutes until it is well incorporated. Pour the Guinness into the Roux and stir constantly until thickened then add the Beef Broth and continue stirring until the Sauce reaches the boiling point and is a similar thickness to Pizza Sauce. Set aside the Sauce to cool. While the Sauce/Gravy is cooling, roll out the Pizza Dough onto a lightly floured surface and place it into a sheet pan lined with Parchment. Preheat the oven to 450 degrees. When the toppings are fully cooled, spread the Sauce/Gravy all over the Pizza Dough leaving a 3/4 inch Dough border exposed. Mix  together the Irish Cheddar and Mozzarella Cheeses and sprinkle the Cheese Mixture all over the Sauce. Top the Cheese with the Banger pieces evenly all around. Place the Mashed Potatoes in a pastry bag and evenly distribute dollops of the Potatoes on top of and/or next to each Banger piece. Bake the Bangers and Mash Pizza for 25 to 30 minutes until the Cheese is lightly browned and bubbly, the Crust is crispy and the Mashed Potatoes are browned on top. Slice and Serve.  

RECIPE

INGREDIENTS

1 Unbaked Pizza Crust

3 ounces Dry Cured Italian Sausage

2 Roma Tomatoes seeded and diced

1 Bell Pepper (any color) seeded and diced

1/2 medium Red Onion diced

1-2 cups Baby Spinach and Baby Arugula Blend loosely packed

1/2 cup BBQ Sauce

2/3 cup Shredded Mozzarella Cheese

1 1/2 cups Shredded Smoked Gouda Cheese

DIRECTIONS

Preheat the oven to 425 degrees and roll out the Pizza Crust onto a baking sheet lined with parchment. Roll in the edge of the Pizza Crust about 1/2 inch and using your thumb and index finger, crimp the rolled edge all the way around to form a rim. Spread the Pizza Dough with the BBQ Sauce in a nice even layer staying inside the rim. Top the BBQ Sauce with the Spinach and Arugula Blend and sprinkled the Mozzarella Cheese all over it. Top the Mozzarella Cheese with the Dry Cured Sausage Slices in a circular fashion, then add the Diced Tomatoes, Diced Bell Pepper and Diced Red Onion evenly. Finish with the Shredded Smoked Gouda and Bake the Dry Cured Sausage and Smoked Gouda Pizza for 20-25 minutes until the crust is lightly browned and crispy and the toppings are cooked and the Cheese is melty. Slice and Serve.

RECIPE

INGREDIENTS

• 3 Medium Russet Potatoes peeled and cut into 1 inch pieces
• 1 Artisan Flatbread Pizza Crust
• 2 Tablespoons Salt divided
• 1 teaspoon Black Pepper divided
• 1/2 cup Roasted Garlic Cloves
• 1 Tablespoon Roasted Garlic Oil
• 3 Tablespoons Butter
• 1 teaspoon Garlic Powder
• 2/3 cup Half & Half
• 1 bunch of Baby Broccoli tough stem ends cut off (or 1 cup Broccoli Florets blanched)
• Ricotta Bechamel Sauce Pizza Base** 
• 2 cups Shredded Mozzarella Cheese

**FOR THE RICOTTA BECHAMEL PIZZA BASE

• 3 Tablespoons Butter
• 1-2 cloves Fresh Garlic Chopped
• 2 teaspoons Salt divided
• 1 teaspoon Black Pepper divided 
• 1/2 teaspoon Ground Nutmeg
• 2 teaspoons Dried Oregano divided
• 2 teaspoons Dried Basil divided
• 1 1/2 Tablespoons All Purpose Flour
• 2 cups Milk
• 1 Egg beaten
• 2 cups Ricotta Cheese

In a skillet or sauce pan over medium heat, melt the Butter and when it begins to bubble, add the chopped Garlic and stir. Season the Butter and Garlic with 1 teaspoon of Salt, 1/2 teaspoon Black Pepper, 1 teaspoon each of the Dried Basil and Oregano and the Ground Nutmeg and stir for 1-2 minutes until the Garlic is fragrant. Sprinkle the Flour in the pan and stir constantly for 2-3 minutes. Add the Milk and continue cooking and stirring constantly for 5-8 minutes until the Sauce has reached the boiling point and is nicely thickened. Remove from the heat and set aside to cool.

In a mixing bowl, combine the beaten Egg with the Ricotta Cheese and season with the remaining Salt, Pepper, Basil and Oregano. Stir until well blended.

Mix together the Seasoned Ricotta and the Bechamel Sauce

DIRECTIONS

Place the Potato chunks and 1Tablespoon Salt in a pot of cold water and bring to a boil over high heat. While the Potatoes are boiling, place the Roasted Garlic Cloves, Roasted Garlic Oil, 1/2 teaspoon Salt, and 1/4 teaspoon Black Pepper and mash into a paste. Boil the Potatoes for 15-20 minutes until a knife inserted in them slides in and out with no resistance. Drain the Potatoes and add them back to the pan or to a bowl with the Butter. Add the Roasted Garlic Paste, 1/2 teaspoon Salt, 1/4 teaspoon Black Pepper and the Garlic Powder and mash with a Potato Masher. Add the Half & Half and continue mashing the Potatoes until they are smooth and creamy. Set the Mashed Potatoes aside. Preheat the oven to 425 degrees and place the Pizza Crust on a baking sheet lined with parchment. Spread the Pizza Crust with 3-4 Tablespoons of the Ricotta Bechamel Pizza Base in an even layer. Arrange the Baby Broccoli or Broccoli Florets all over the Sauce and sprinkle with the Mozzarella Cheese. Using a spoon or a pastry bag, drop 1-2 inch dollops of the Roasted Garlic Mashed Potatoes all over the Pizza. Bake the Pizza Bianco for 20-25 minutes until the Potatoes are nicely browned and the Cheese is lightly browned and bubbly. Slice and Serve.

RECIPE

INGREDIENTS

• 1 Artisan Flatbread Pizza Crust
• 4 slices Bacon cut into 1/2 inch pieces
• 1 Fennel Bulb sliced thin
• 1/2 Sweet Onion sliced thin
• 3-4 small Red Potatoes boiled in their skins for 15-20 minutes
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 2 teaspoons Dried Tarragon
• 1/2 teaspoon Crushed Red Pepper Flake
• 3 closed Fresh Garlic minced
• 1 small bunch Lacinato Kale (or another kind) ribs removed and torn into 1 inch pieces
• 2/3 cup Roasted Garlic Cloves smashed
• 1 1/2 cups Shredded Mozzarella Cheese
• 2/3 cup Grated Parmesan Cheese
• Balsamic Glaze and chopped Fennel Fronds (for serving) optional

DIRECTIONS

In a skillet over medium heat, cook the Bacon pieces until they are moderately crispy. Remove the cooked Bacon to a paper towel to drain and leave the fat in the pan. Reduce the heat to medium low and to the Bacon Fat in the Pan, add the sliced Onion and Fennel and stir to blend. Season with the Salt, Pepper, Tarragon and Red Pepper Flake and cook, stirring occasionally for 8-10 minutes until the Vegetables are softened and slightly browned. Add the minced Garlic to the skillet along with the Kale pieces and stir 1-2 minutes until the Garlic is fragrant and the Kale is slightly wilted. Remove from the heat and set aside to cool. While the Fennel and Onion Mixture is cooking, slice the par cooked Potatoes into 1/4 inch slices. Preheat the oven to 425 degrees and lay out the Artisan Flatbread Crust on a baking sheet lined with parchment. Spread the crushed Roasted Garlic Cloves all over the Crust going all the way out to the edges in a thin layer. Top the Roasted Garlic Pizza Base with the sliced Potatoes in a single layer. Sprinkle the shredded Mozzarella Cheese over the Potato slices followed by the Fennel, Onion, Garlic and Kale Mixture. Top the Vegetable Mixture with the cooked Bacon pieces and finish with the  grated Parmesan Cheese and bake for 20-25 minutes until the Crust is crispy and the Toppings are nicely browned and bubbly. Slice and garnish with the Balsamic Glaze and chopped Fennel fronds (if using)