Bacon, Potato, Onion and Spinach Pizza Souffle


Bacon, Potato, Onion and Spinach Pizza Souffle
 
Author:
Recipe type: pizza
Ingredients
  • 1 10-inch pizza shell, ready to use
  • 4 ounces mozzarella, shredded
  • 1 cup roasted potato slices or hash browns
  • ½ cup spinach, cook, drained and squeezed dry
  • 2 ounces bacon, cubed
  • 1 cup soufflé base*
Instructions
  1. Build the pizza by spread the ingredients, in the order given, evenly over the shell up to the soufflé base.
  2. Place the pizza at the front of the oven and carefully pour the custard base evenly over the pie. Close the oven door and allow the pie to begin to set and the custard to start solidifying before moving it to the back of the oven for more heat. This prevents the custard from leaking out all over the oven floor.
  3. Bake until the soufflé is golden and puffy (about 20 minutes).
  4. Try slicing this pie at the table or else you will deflate it before it arrives to the customer

 
Bacon, Potato, Onion and Spinach Pizza Souffle
 
Author:
Recipe type: pizza
Serves: Approximately 32 one-cup servings
Ingredients
  • 64 extra-large eggs, cracked and shelled, or one gallon pasteurized liquid eggs
  • 2 quarts heavy cream
  • 8 cup grated parmigiano
  • 1 teaspoon grated nutmeg (optional)
  • 1 tablespoon salt
  • 2 teaspoon black pepper
Instructions
  1. Blend all of the above ingredients in a large bowl and beat until smooth and foamy.
  2. Store in a refrigerator until ready to use. (Note: fresh eggs will only last two days.)
  3. Do not freeze this base, as it causes the soufflé to become grainy and to separate.

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