Rumors may be circulating about a pending baconpocalypse but smoked and cured lamb belly may just be the relief you need… especially when paired with seasonal squash, tartly pickled Roma tomatoes, and delicate pea shoots.
Post and Beam makes their dough the day before with a bread flour. Stretched into 11-inch rounds, the dough is brushed with extra virgin olive oil.
Time of the Season
A light layer of shredded ricotta salata covers the crust. Chef Armstring’s end of summer bounty of Trombetta Di Albenga squash is sliced thin and tossed with extra virgin olive oil and pounded mint (also from the garden).
Bright pickled tomatoes are added on top.
The crust rises and the tomatoes settle in the gas fueled Wood Stone, hovering in the 600’s for approximately 2-3 minutes.
Made in-house, Chef Armstrong’s rich lamb belly bacon is cured in salt, pepper, palm sugar, coriander, sumac for 5 days, and smoked with cherry wood for 4 hours.
When the crust browns up and the underside gets some color the pies come out of the oven…
Scattered pea shoots finish off the pie with crunch and color!