Source: Todd Downs Bon Appetit Management
Ft. Wayne, IN
Yield: 4 pizzas
1 quart rendered duck fat
1 pound Idaho® Russian Banana Fingerling potatoes
1/4 cup whole garlic cloves, peeled
1 each bay leaves
1/2 ounce fresh thyme sprigs
4 each lavash bread (8" x 11" )
3/4 pound herb cheese (such as rondele )
3/4 pound yellow onions, peeled, julienned
1 ounce olive oil
Sea salt and freshly ground black pepper, as needed
1 cup Fontina cheese, shredded
1/4 cup fresh rosemary, chopped
Place rendered duck fat into a large heavy bottomed pot. Heat over medium heat to 350° F. Add the garlic, bay leaf and thyme to the pot.
Add the potatoes and cover with a lid leaving the pot partially covered. Lower heat to 200° F.
Cook 2 hours, stirring gently every so often. Remove from heat. Let the potatoes cool in the fat, drain fat from potatoes, reserve.
Slice potatoes into 1/4" slices, refrigerate until needed. Heat a large heavy skillet over medium high heat. Add 4 ounces reserved duck fat, then add the julienned onions, season with salt and pepper, saute stirring frequently until lightly browned.
Lower the heat on the onions and cook very slowly, stirring often until very soft and caramelized (approximately 45 minutes). Remove and cool. Refrigerate until needed.
Preheat oven to 400° F. Brush the lavash lightly on both sides with the olive oil. Place directly on oven rack and toast until light brown.
Heat the herb cheese in a heavy bottomed pot until melted.
Place each crust on a clean work surface. Lightly spread approximately 2 tablespoons of the melted herb cheese on each crust. Top each crust with 4 ounces of the sliced potatoes, then sprinkle with salt, pepper and fresh rosemary. Then top each crust with 1/4 cup of caramelized onions and fontina cheese.
Bake the pizzas directly on the oven rack at 400° F, until golden brown - approximately 10 -12 minutes. Cut each pizza into 8 squares. Serve.