This crust was spread with blackberry sauce and topped with dollops of apricot ricotta and bits of applewood smoked bacon. It was served with a nice bunch of fresh arugula in the center. The blackberry sauce was very blackberry with some seeds and all. The apricot ricotta was sweet too, but also salty and creamy. The bacon added salt and chew, and the arugula added freshness. Even though this interesting pizza was sweet, I wouldn't call it a dessert pizza as it had plenty of salt. The crust had some nice char on it. Who came up with this? Never mind, I loved it!
Location: Kitchen 86, 73-130 El Paseo, Palm Desert, California. Date: July 7, 2023.
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AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
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