1 lb. pizza skin

.40 lb. prosciutto bechamel sauce (recipe below)

2 T. chopped fresh thyme

.60 lb. Allied Steak topping

.20 lb. caramelized shallots

.15 lb. crumbled Gorgonzola

.07 lb. crisp bacon pieced

.50 lb. potato/cheese piping (recipe below)

Drizzle of Chipotle Sour Cream

Handful of 3/4″ chive sticks or scallions

Proscuttio Bechamel Sauce Ingredients:

.15 lb. butter

.12 lb. flour

.60 lb. 25 milk

.50 lb. heavy cream

.80 lb. reserved chicken broth

.15 lb. chopped sliced prosciutto

Proscuttio Bechamel Sauce Directions:

Melt butter in a medium frying pan and whisk in flour to form a loose paste. Cook about 2 minutes on high, whisking constantly. Add milk and cream (it doesn’t need to be warm). Whisk until the sauce begins to thicken, and add chicken broth. Whisk until sauce comes to a simmer, and turn down heat to medium. Cook for a couple of minutes, until sauce gets a bit thick, and then add prosciutto.

Add generous amounts of freshly ground pepper until it tastes peppery. Cook at least 5 minutes more, until the sauce is infused with a prosciutto flavor. Adjust salt and remove from heat. Allow to cool to room temperature.

Potato/Cheese Piping Ingredients:

2 lb. russet potatoes, boiled in chicken broth, drained juice reserve

.15 lb. butter

.15 lb. crumbled feta

.15 lb. thinly shredded cheddar

Potato/Cheese Piping Directions:

Cook potato and drain; quickly add butter and mash. Working quickly, add both cheeses and mash until melted into potato. Top with pepper from 3 or 4 twists of pepper grinder and stir in. Put the mix in a 1-gallon ziploc bag and set aside.

Pizza Directions:

Roll out crust to 12″ size and flute edge. Sauce evenly; sprinkle with thyme. Distribute the steak, then the shallots, evenly over the pizza. Cover the pizza evenly with Gorgonzola cheese. Distribute crisp bacon pieces. Nip a 3/8″ corner off the ziploc bag and pope a single 3/8″ line of potato across the pizza.

Equally divide the distance to the edge of the pizza with three more lines on each side of the first line. Rotate the pizza 90 degrees and repeat the process, creating a lattice.

Bake the pizza for approx. 6.5 minutes at 500F, to a rich golden brown. Remove from heat and drizzle, using a back and forth motion with a squeeze jar, with the chipotle sour cream (puree chipotle and mix into sour cream to taste). Garnish with chive sticks or scallions.