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67.232.69.96
off the beaten path so to say. Thin cracker crust, olive oil, mozzarella used sparingly, translucent slices of Yukon potato (yellow) and those purple ones. layered on the crust, sprinkled bacon or prosciutto or a bit of both, shredded sharp cheddar or feta. flash bake until crust edge just blackens a tad.
Goes great with a dark beer or a wheat beer...
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may I assume the potatoes have been blanched or lighly roasted or, since they're very thick cut, the "flash" cooking does all that's needed?
I'm kinda thinking doing this with maybe a Zin to wash it down.
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"E Burres Stigano?"
cut so thin that light shines thru, sort of. They can be par boiled but tent to fall apart since they are so thin. Remember, after the pie is pulled, they keep cooking for awhile.
OK, gotcha. I thought that might be the case but wanted to 2x check as undercooked taters suck. We'll be making that guy before too long.
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"E Burres Stigano?"
stick it back in for a minute or so if the taters are not cooked. Depends on thickness, time and temp. When you hit it right, heaven...
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