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greens, egg and ham pizza

24 Apr

Since we have farm (well, backyard) fresh eggs, we have been trying new places to showcase their unbelievable taste and freshness.  We have tried eggs with ricotta and prosciutto before, to great results.  Tonight we experimented with braised collard greens, diced thick-cut bacon, fresh ricotta from the Black Sheep Creamery that we found at the Puyallup Farmers Market and our own eggs, fresh today.

The collard greens ended up a bit too crisp.  I’ll probably leave them a little more wet from the braising next time.  Ricotta was crazy good.

FYI…we are cooking at 720 degrees in the pizza oven today

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Posted by on April 24, 2011 in pizza

 

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