Potato, Bacon, & Reblochon Pizza | culture: the word on cheese
With a very French take on pizza, Chef Brennan combines the hearty flavors found in classic tartiflette and assembles them atop thin puff pastry rounds
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Ingredients
- 1½ tablespoons olive oil
- ½ large onion (very thinly sliced)
- 1 tablespoon Kosher salt (plus more to taste)
- Fresh-ground black pepper (to taste)
- 3 cups cold water
- 4 fingerling potatoes
- 4 slices bacon
- Puff pastry (cold, cut into four 5-inch rounds)
- ¼ cup Reblochon cheese
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