Elimination Challenge Wins: 2/10

Quick Fire Challenge Wins: 4/10

Status:
WINNER OF TOP CHEF SEASON 3!

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Directions:

Cook bacon to render fat 3/4 of the way (not crispy). Retain fat by straining off into one-quart saucepot. Reserve bacon for pizza assembly.

Sauté shallots in bacon fat. Add flour (reserve small amount for dusting) into bacon fat stirring on low heat until fully incorporated. Continue to stir occasionally on low simmering heat for 15 minutes. Add beast rub and cook for 2 minutes until cooked through.

Using a whisk, slowly incorporate milk then add lemon zest. Cook for 10 to 15 minutes and adjust seasoning with salt and pepper. Add a few drops of lemon juice (sauce should be at nape consistency but not too thick). Stir in fontina and two ounces asiago, then add two tablespoons sauterne. Set aside for assembly.

Grate fontina del vieste and remaining asiago separately. Toss grapes with 3 ounce of sauterne.

To Assemble:
Shape dough into ball; set aside for later use. Oil an 8-inch round baking pan. Sprinkle with cornmeal. On a clean, dry surface sprinkle all-purpose flour. Roll dough out so its circumference is 1-inch wider than baking pan.

Lift dough into baking pan with dough going up sides of pan. In the base, spoon in sauce spreading evenly, then add cheeses, bacon and rosemary. Bake at 550 degrees for 25 minutes. Add grapes then brush crust with bacon fat. Bake for 10 more minutes. Remove and let set for 3 minutes. Serve.

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Ingredients:

3 oz bacon, thick cut (smokier the better)
1 shallot, minced
1 cup bacon fat
1 cup all-purpose flour
2t beast rub
1 quart cold whole milk
1 lemon zest
1T salt and pepper
2 oz fontina
4 oz asiago
5 oz sauterne
6 oz fontina del vieste
1/2 lb champagne grapes, picked
8 oz pizza dough
Oil for baking
2T cornmeal
1t rosemary, minced fine

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