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 ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.