Woodchuck® Hard Cider has teamed up with Chef Curtiss Hemm of Pink Ribbon Cooking™ to bring you some great recipes that feature and include Woodchuck® Private Reserve Pink. Chef Curtiss and his organization are making the kind of difference in people’s lives that we fully support. We hope you like these recipes as much as we do. You can learn more about Chef Curtiss and Pink Ribbon Cooking™ at http://www.pinkribboncooking.com/
1 lb. Pizza dough
3 ounces bacon, cut into small 1/4 inch strips
1 tbsp. extra virgin olive oil
1 cups leek, sliced
1 cup white onions, sliced
½ cup fat free plain greek yogurt
¼ teaspoon nutmeg, freshly grated
4 tablespoons chives, minced
1.Heat the oven to 500F. If you are using a pizza stone place it in the lower third of the oven.
2.In a sauté pan set over medium heat cook the bacon until it is about half cooked (solid but not crispy). Remove the bacon from pan and place on a towel lined plate to drain and cool.
3.On a well floured surface roll the pizza dough into a large oval or rectangle. Take a sheet of parchment paper and sprinkle cornmeal on to it. Place the pizza dough on the parchment paper and place that into a jelly roll pan or half sheet tray. Brush the pizza dough with the greek yogurt, leaving a border around the edge of the dough. Spread over the pizza the leeks, onion slices, and lardon. Grate the nutmeg on top and season with salt and pepper.
4.Place Flammkuchen in the lower third of the oven, either on the stone you have preheated or place the parchment paper directly on to the oven rack. Bake until the yogurt and dough are nicely brown and bubbly, about 10 minutes (depending on the oven).
5.Remove from oven and top with sliced chives.
Flammkuchen goes perfectly with Woodchuck® Hard Cider Private Reserve Pink. This recipe was made specifically to help support the launch of Woodchuck® Pink and to help the fight against breast cancer. Enjoy!
To find more delicious recipes and to learn more about Pink Ribbon Cooking™, visit:
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