The Belgium Bombshell

The Belgium Bombshell
Recipe type: pizzas
  • 16- to 19-ounce proprietary dough ball capable of making a 14-inch round
  • ½ cup maple syrup
  • 2 large sprigs rosemary
  • 1 large shallot sliced thinly
  • ¼ cup Parmesan
  • ½ cup Asiago
  • ½ cup aged provolone
  • 5 ounces sliced Canadian bacon
  • 4-5 ounces ripe blackberries (should be about 25)
  • 2 ounces of toasted pine nuts
  1. Gently sauté shallots in butter for 4 minutes to just wilt. Reserve shallots for topping.
  2. Heat the maple syrup slowly in a small pan.
  3. When almost bubbling, add the rosemary sprigs and keep on low heat for 4 more minutes.
  4. Turn off heat and keep in the pan to cool and macerate flavors.
  5. Bang out a 14-inch disc and sprinkle the Parmesan, Asiago and provolone on the dough.
  6. Add shallots and sliced Canadian bacon on the cheese.
  7. Toss the blackberries in the maple syrup and place around the pizza.
  8. Place in a 475 F oven for 10 to 15 minutes until golden brown and bubbling.
  9. Pour the rest of the maple syrup on the pie and sprinkle with the pine nuts and some added small rosemary leaves.