The Fatty Fava | Fava Bean & Bacon Pizza
Fresh favas find a way. It’s fava bean, bacon and cherry tomato pizza time. On a base of rendered bacon fat, shallots and garlic this is a rich a pie that eats surprisingly light. Springs vibes, but a little smokey, just how I like it. Fava beans can be a bit of a chore to prepare but they’re only around for a short time so get the experience while you can. Finished with some luscious hazelnut oil it’s a spring treat! One Love.
Fava Bean and Bacon Pizza
The Fatty Fava! Super fresh spring pie fired up in the Ooni Koda 16.
Servings: 1 Pizza
Ingredients
- 1 cup Fava Beans 1/2 cup peeled, shelled, and blanched beans. (blanch peeled favas for 30 seconds in boiling, salted water, remove and cool in an ice bath)
- 1 strip Bacon Par cooked, reserve fat for brushing on the dough.
- 1/4 cup Cherry Tomatoes Halved.
- 1 clove Garlic Thinly sliced.
- 100 g Fresh Mozzarella (approximate)
- 1/4 cup Parmesan or other hard grating cheese Finely grated.
- 1 piece Shallot Thinly sliced
- 1 tsp Chives
- Hazelnut Oil (optional) to finish, EVOO is great too.
- 275-300 g Pizza Dough A naturally fermented (sourdough) recipe.
Instructions
- Preheat your Ooni Koda 16 for at least 30 minutes, I like to keep the center of the oven deck around 850-900f. Begin building the pizza by brushing the dough with the rendered bacon fat (warm the fat if solidified). Top with sliced garlic and shallots. Sprinkle with grated Parmesan cheese. From the crust in begin adding mozzarella, breaking into chunks about the size of a large marble. Add cherry tomatoes, followed by the fava beans. Top with par-cooked bacon. Bake in your Ooni pizza oven till fully baked and nicely colored (I aim for a 3 minute bake for a more crispy bottom) Watch the video for the real time bake! Let the crust set on a wire rack for a least 20 seconds. Topped with chives, a sprinkle of sea salt and black pepper, and drizzle with more hazelnut oil. Serve immediately.In the Fatty Fava Video I’m using the 14″ Pizza Peel from Ooni to load the pizzas and this 12″ Perforated Peel is currently being used as my turning peel. I always let my pizzas rest for a short while to ensure the crust doesn’t get soggy, they kick it on this half sheet pan rack set. I use this pizza cutter.
