Adam's White Pie Special

Step 1

Three days before you’d like to make pizza, in a large container, mix the heavy cream and buttermilk. Cover with a cheesecloth or lid set slightly ajar to allow the creme fraiche to breath, but keep unwanted stuff like dust and bugs out. Let sit at room temperature for 24 hours, then mix and refrigerate for another 24 hours. After 24 hours in the fridge, the cream mixture should be thickened and tangy- congrats, you now have creme fraiche. Keep in a sealable container in the fridge until needed.

Step 2

Preheat the oven to 400F. Cut the heads of garlic in half and seasoned with salt and a drizzle of olive oil. Wrap in foil and bake on a sheet tray for 40-50 minutes, or until soft and browned. Store in a sealed container in the fridge until needed.

Step 3

Toast all of the peppercorns in a medium saucepan over medium-low heat until fragrant, about 3 minutes. Grind the peppercorns to a fine powder and store in a container at room temperature until needed.

Step 4

Remove the garlic from the skin. Add the creme fraiche, peppercorn powder and peeled roasted garlic cloves to a blender and season with a pinch of salt. Puree until smooth and the peppercorns are speckled in the mix. Taste and add more salt, if needed. Keep in a sealable container in the fridge until needed. This can be done up to 3 days in advance.

Step 5

Lay down the cured and docked dough. Spoon on the creme fraiche, sprinkle with cheeses, tear speck over the top, then disperse the Swiss chard.

Step 6

Bake in a 550F oven for 10-12 minutes, rest and slice in squares.