From: Chef Mathew Nolot, Eddie’s Merlot, Ft. Wayne, IN. Yield: 3 flatbread pizzas. 1 lb. assorted fingerling potatoes, whole 1 whole garlic head, split in half pinch of sea salt 1 fresh rosemary sprig 1 ½ cups rendered duck fat (can substitute olive oil) 6 slices duck bacon 3 medium yellow onions, sliced 3 premade flatbread rectangles, 8”-9” each 2 wheels Boursin-style cheese 4 to 5 tsp. olive oil ½ tsp. chopped fresh rosemary Preheat oven to ...

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