Pizza Dijonnaise - Test 1

https://four-a-pizzas.fr/pizza-dijonnaise/

1 - First try was really good. I love it that Dijon mustard makes a good pizza sauce! I changed the onion and lardons instructions from the original, opting for pre-cooked and caramelized instead of raw on top. However, I will want to try it like that as well.

2 - Interesting. Made it a second time but on a larger pizza and the mustard flavor was way too strong. If I remember correctly, the first time I made it it cooked a bit longer, and the cheese was more melted, almost toasted, which may have permitted for more combination of mustard and cheese, modulating the sharpness of the mustard. Perhaps for the last few minutes turning on the broiler for more direct heat from the top instead of leaving the pizza in longer to get that toasted cheese effect? After some consultations, here is what I am going to try: Mix the mustard with a tsp of yogurt before applying it as a spiral so that dough shows through, bake it and then finish it with 1-2 minutes under the broiler. NOTE that overly thin layer of mustard gives it the chance to dry out which makes it sharper. 

100g bacon cut into lardons 

1 onion (6oz/170g) finely sliced 

3 Tbsps. Dijon

1 to 2 tsps full fat yogurt

Pizza dough

150g Emmenthal, Comté or mozzarella, grated

Herbes de Provence

Black pepper

1. Heat a sauce pot or dutch oven over medium-low heat and add the lardons. When they start to sweat, add the onion. Cook all together until the onion caramelizes. Drain any excess fat.
2. In a small bowl mix together the Dijon and yogurt.
3. Stretch out your pizza dough. Leaving about 1" around the edges, apply in a spiral the mustard mixture on the disc of dough, leaving 1/4-1/2" space between. Sprinkle with the herbes de Provence.
4. Sprinkle all the cheese evenly over the mustard, then the onion and lardons mixture on top.
5. Add a few grinds of black pepper as the last step.
6. Cook according to your pizza dough recipe instructions. When everything is bubbling and the crust is lightly golden, turn on the broiler and bake another 1 to 2 minutes, to get the cheese to start to become a golden brown. Separation of oil in the cheese is a good sign that the mustard has melted and mellowed.