Inspired by some recent articles in the NYT about the American pizza scene: Pizza Blanca with potato, bacon, and scallions. I used a parmesan bechamel for the sauce, and whole-milk mozz for the cheese. These were topped with scallion (white parts only) and very thinly sliced spuds. Having pre-cooked the bacon, I held it back along with the scallion greens for topping after baking.
This. Was. Excellent. If anything, next time I might try and oil the spuds very lightly before topping. It might crisp them up a little bit more, but going by tonight’s results this is not a deal breaker.
Delicious flavor and appealing texture all around.
A chopped veggie salad on the side for something acid.
Spuds, onions, toms and cukes from the garden.
