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Le Hog Pizza Recipe


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     Le Hog Pizza

Category   Entrees - Maindishes
Sub Category   None

8 ounces pizza dough
Cornmeal, for dough
1 1/2 to 2 cups White Sauce, recipe follows
3 Meatballs, broken up
Chopped cooked bacon, for topping
Chopped Canadian bacon, for topping
Chopped ham, for topping
White Sauce-
1/4 cup butter
8 ounces yellow onion, finely diced
2 tablespoons chopped garlic
3/4 cup all-purpose flour
1 1/2 cups chicken stock
1 quart heavy whipping cream
1 pinch black pepper
8 ounces grated Parmesan
1 pinch ground nutmeg
2 tablespoons course ground black pepper

Special Equipment- pizza stone. Preheat oven with a pizza stone to 500 degrees F. Sprinkle some cornmeal onto a clean work surface. Roll the dough out to form a 10-inch round. Sprinkle the back of a sheet pan with cornmeal and place pizza on top. Spread with white sauce then top with the broken up meatballs, bacon, Canadian bacon and ham. Bake until dough is cooked through, golden and crispy and sauce is bubbling, about 15 minutes.
For the White Sauce- In large pot, over medium heat, add the butter, onion and garlic and saute until the onion is translucent. Stir in the flour and when flour starts to bubble, whisk in the chicken stock, and remaining ingredients. Remove from stove and let cool. Yield- 1 quart

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