Bison-Bacon Galette
with Grape and Arugula-Spinach Salad- Blé
- Lait
- Amandes
- Sulfites
- Moutarde
- Sésame
- Sulfites
- Orge
- Oeuf
- Lait
- Soya
- Peut contenir des traces d’allergènes
- Gluten
- Arachides
- Blé
- Crustacés
- Poisson
Craving a meal that is both stunning and satisfying? A savoury galette is the way to go! This rustic beauty is full of ground Bison, umami-packed mixed mushrooms, bacon, ooey gooey mozzarella cheese and garnished with sprinkling of sharp and tangy feta.
Ingrédients
250 g
Bison haché maigre
100 g
Tranches de bacon
340 g
Pâte à pizza
(Contient: Blé Peut contenir : Moutarde, Sésame, Sulfites, Orge, Oeuf, Lait, Soya)
113 g
Champignons
170 g
Raisins rouges
1 pièce(s)
Oignon jaune
56 g
Jeunes épinards
1 pièce(s)
Oignon vert
¾ tasse(s)
Mozzarella, râpée
(Contient: Lait)
28 g
Amandes, tranchées
(Contient: Amandes Peut contenir : Moutarde, Sésame, Sulfites, Oeuf, Lait, Soya, Gluten, Arachides)
2 cs
Glaçage balsamique
(Contient: Sulfites Peut contenir : Moutarde, Sésame, Oeuf, Lait, Soya, Gluten, Blé, Crustacés, Poisson)
¼ tasse(s)
Feta, émietté
(Contient: Lait)
Ustensiles
Instructions
- Sprinkle both sides of dough with flour.
- Stretch into a rough oval shape on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets.)
- Let dough rest in a warm place, 8-10 min.
- While dough rests, arrange bacon strips in a single layer on another parchment-lined baking sheet.
- Roast bacon in the bottom of the oven until crispy and cooked through, 8-12 min.**
- When done, chop or crumble bacon into 1-inch pieces.
Check oven placement in development
- Meanwhile, peel, then cut onion into 1/4-inch slices.
- Thinly slice mushrooms.
- Thinly slice green onions.
- Halve grapes.
- Whisk together 1/2 tbsp (1 tbsp) balsamic glaze and 1 tbsp (2 tbsp) oil in a large bowl. Season with salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
- Transfer almonds to a plate.
- Add 1/2 tbsp (1 tbsp) oil to the same pan, then onions, bison and mushrooms. Cook, breaking up bison into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Season with salt and pepper.
Check timing in dev
- With floured hands, stretch dough again into a large oval shape. (NOTE: The dough should now hold its shape.)
- Spread remaining balsamic glaze over dough.
- Sprinkle with mozzarella cheese.
- Top with bison mixture, bacon, then feta. Season with salt and pepper.
- Bake pizza in the middle of the oven until golden-brown and crisp, 14-18 min. (NOTE: For 4 ppl, bake pizzas in the middle and top of the oven, rotating sheets halfway through.)
- Add arugula-spinach mix and grapes to the bowl with dressing (from step 2). Toss to combine.
- When pizza is done, let sit for 2-3 min. Cut pizza into slices, then sprinkle green onions over top. Divide pizza and salad between plates.
- Top salad with almonds.
