Cooking with Pete and Barb Marczyk: Preserved plum and goat cheese pissaladière
Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market's choicest ingredients home with them and cook up a feast.
Christopher Weir, the grocery buyer at Marczyk Fine Foods, gets a glimpse of everything that comes through the door at the market (what a great job that must be!). "He doesn't miss anything, and he's always scheming some new crazy dish to go with all the different things he buys for Marczyk's," says Barb. And that includes a lot of unique specialty products, like Against the Grain Gourmet gluten-free, all-natural pizza crust, which is what Weir uses in this recipe -- a pissaladière that's a rift on the popular Provencal onion tart. And the result, he says, will satisfy just about everyone -- even those who swear by traditional dough.
1 Against the Grain Gourmet brand gluten-free pizza crust (can substitute another pizza crust)
1 jar MM Local Old Orchard plums, pits removed; set plums aside and pat dry to remove excess liquid
1 small carton crème fraîche
1/4 pound Canadian bacon, thickly sliced and cut into squares
2 yellow onions, peeled and sliced
1/4 pound Haystack Aspen Ash (or any other crumbly goat cheese)
1/4 cup olive oil
1. Add olive oil to a skillet and caramelize the sliced onions over medium-low heat for about 30 minutes, until onions are tender and golden brown.
2. Remove onions from pan and drain to remove excess oil.
3. Spread pizza crust with a thin layer of creme fraiche, and top with freshly ground black pepper.
4. Spread the caramelized onions on crust in one even layer; place Canadian bacon squares equally across the pizza; add plums and scatter goat cheese crumbles across the top.
5. Bake pizza in a 375-degree oven for 15 minutes.
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