Monday, March 24, 2008

Yukon Potato Lyonnaise Pizza

1 tbs butter
5 oz par-cooked new Yukon Gold potatoes, sliced
1 large shallot, chopped and caramelized
1/2 pound prepared pizza dough, rolled to a 10-inch circle
1 tsp yellow cornmeal.
2-3 tsp garlic-infused olive oil
1/4 cup béchamel sauce
1 oz bacon, cooked and crumbled
2 1/2 oz mozzarella, grated
3 oz brie or camembert, sliced
Preheat a 12-inch pizza stone in a 375F oven. Melt butter in a large skillet over med-high heat. Add potatoes and cook until lightly golden. Sprinkle cornmeal on hot stone and arrange dough on top. Brush with garlic oil, then spread with béchamel sauce. Evenly sprinkle half of the mozzarella, followed by the potatoes. Top with remaining mozzarella, slices of brie, crumbled bacon and caramelized shallots. Bake for 17 minutes, until cheese is hot and bubbly in the centre and crust is golden around the edges.

Where to find it: Béchamel is a classic white sauce made by whisking scalded milk into a roux of flour and butter, cooking until smooth and thickened. For complete directions, turn to a comprehensive cookbook such as The Joy of Cooking, or online at

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