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Foie Gras Pizza

Written By Culinary Pen on Friday, December 5, 2008 | 7:17:00 PM

So I'm not Italian. So maybe this isn't really a "pizza." But I've been working this out in my head for a few weeks now, waiting for the moment when I had enough people around to share such and indulgent sounding dish with me. Rather than using pizza sauce, I slowly caramelized 8 onions with one stick of butter over the course of 1 1/2 hours on the stove top. It left me with about 2 cups of onions that could have eaten on their own, had I not included them in my greater design of the evening.

Then I sliced up a 6.5 oz bloc of Les Trois Petit Cochons (3 Pigs) Bloc de Foie Gras de Canard into little bloc's to scatter across the pizza. I've found this to be a great quality foie gras product, and certainly much more than some of the canned varieties on the market. It's a mousse of pure foie gras, poached with sauternes. I've paired it with everything from wine-poached pears to roasted beets with caramelized shallots.

To finish, I drizzled a thick, syrupy 4 Leaf balsamic over top, just to add a bit of rich, fruity depth to the pizza. I had considered scattering prunes on top, but I think the balsamic's slight acidity would come out better.

The result was wonderfully indulgent, with creamy, sweet onions, the delicate, smooth foie gras, and a few winey, dried-cherry and vanilla notes from the balsamic. If I were to repeat it, I would add the balsamic after the pizza was cooked, just to preserve its more delicate nuances from the rages of the oven.

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