“CANFRITUS” pizza: CANadian-FRench-ITalian-US pizza!
A dough ball for a 12’ pizza
Around 100g of fresh Italian mozzarella/fior di latte/di buffala
Between 50 and 80g of French Brie cheese
Between 80 and 100g of American bacon
A drizzle of Canadian maple syrup.
Open the dough into a skin, add the mozzarella, the brie cheese, the bacon and a drizzle of maple syrup.
Bake accordingly to your oven and temperature.
Note: be careful not to put too much maple syrup, some bottles have high flow when pressed!
Tip: depending on the quality of the bacon, it may need a prebake to remove the excess of oil and water.