People say there's over a pound of cheese on
eah pizza, making it a bang-for-the-buck
proposition if nothing else.
Plus, it is rather fun to watch them making it. There is a device upon
which they put the pizza dough. Then it spins around slowly, like a phonograph table. Pizza sauce squirts out through a tube that slowly traverses across the radius of the pizza. It is all engineered so that
the sauce is spread quite evenly.
Dispensing with skilled labor is one of the
main reasons they can keep the costs low.
I wonder if anyone's noticed whether foods
that require substantial human intervention
cost more at the canteen.
Title: Zwiebelkuchen (Onion Pie)
Categories: Vegetable, German, Ethnic
Okay, but if everything's ethnic, why put it
into the categories?
Maybe the cumin (might be a nice touch) slides
the recipe over into ethnicity.
By the way, that's a sort of pan-European dish,
not that makes it less worthwhile.
Flammekueche (Thin-Crusted Cheese, Onion And Bacon Tart)
categories: appetizer, Alsatian, German, French, dairy, pork
yield: 16 to 20 pieces
h - The dough
1 c lukewarm water
1 pk dry yeast
2 1/4 c unbleached flour
- more as needed
1 ts salt
h - The topping
2 md onions, sliced into thin rounds
1 c cottage cheese or ricotta
1 c creme fraiche or sour cream
Salt and freshly ground black pepper to taste
12 oz slab bacon, rind removed
- cut into matchstick-size pieces
Combine the water, yeast and 1 c flour in a large
mixing bowl. Stir until thoroughly blended and set
aside to proof the yeast, about 5 min. Once proofed,
add the salt, then begin adding the remaining flour,
little by little, until the dough is too stiff to
stir. Place the dough on a lightly floured work
surface and begin kneading, adding additional flour
if the dough is too sticky. Knead until the dough
is smooth and satiny, about 10 min. Once kneaded,
place the dough in a bowl, cover, and let rise at
room temperature until double in bulk, 1 hr. Punch
down and let rise again, covered, until double in
bulk, about 1 hr.
Preheat the oven to 450F.
Combine the onions, cheese, creme fraiche, salt and
pepper and let sit for 15 min to soften the onions.
Roll the dough on a lightly floured surface into a
rectangle to fit a large baking sheet, 12 1/2 x 15 in.
Place the dough on the baking sheet. Spread the onion
mixture over the dough right to the edge. Sprinkle the
bacon evenly over the top, then sprinkle generously
with pepper.
Bake just until the dough is crisp, 15 to 20 min.
Serve immediately.
Patricia Wells, New York Times
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