Over a few short years, mountain dining has changed significantly at Park City Mountain. It began when Vail Resorts first began managing Canyons, remodeling the popular Cloud Dine restaurant and upgrading various menus at other locations on the mountain. After merging our resorts to become one, the same commitment to the on-mountain dining experience has been expanded across the entire resort with the introduction of the brand new Miners Camp restaurant, upgraded menus and the remodeled Red Pine Lodge. The day of soggy French fries and thin hamburger patties are over, Park City’s goal is to keep you fueled and healthy to ski all 7,300 acres without a mid-day slump.
This winter we'll be sharing some of our recipes with you in a series called the Park City Alpine Foodie Series. This week, we'll share the BLT Focaccia Pizza - it's regularly on the menu at Miners Camp, which in on-mountain, located off of Quicksilver Gondola and Silverlode Express. Stop on by to try it or make it yourself with the recipe below.
BLT Focaccia Pizza
Dough
2 C. Water
1 T. Yeast
3 T. Extra Virgin Olive Oil
2 t. Kosher salt
4 ¼ C. Bread Flour
1 T. Black Pepper
Activate yeast with ½ c. of warm water for about 5 minutes. Measure all ingredients into mixing bowl. Add yeast and water mixture to bowl. With dough hook, knead dough for 5 minutes until completely mixed. Dough should have a smooth texture. Cover with plastic wrap and store in a fairly warm environment to proof dough for about an hour, or until doubled. Once doubled, softly spread dough on an oiled sheet tray until evenly distributed. Let stand for 15 minutes to let dough rest, then brush with olive oil and salt. Bake for 5 minutes at 400/450°(convection/conventional oven). Apply sauce, cheese and toppings. Bake for another 10 minutes or until golden brown.
Pizza Sauce
1 T. Chopped Garlic
½ Yellow Onion
½ Cup Red Wine
3 C. San Marzano tomatoes
¼ C. Chopped Basil, Thyme, and Rosemary
Salt and Pepper To Taste
Sweat onions and garlic until some color is obtained. Deglaze with red wine. Add tomatoes, salt and pepper. Simmer for 30 minutes. Finish with herbs, and cool.
Toppings
1 lb. Pork Belly
8 C. Mozzarella Cheese
3 C. Baby Heirloom Tomatoes
4 C. Arugula
Slow roast pork belly at 275° for 1 ½ to 2 hours until tender and caramelized. Dice pork belly into 1 inch cubes. Dress your focaccia pizza dough with pizza sauce and half the amount of cheese. Sprinkle pork and tomatoes on pizza then finish with other half of cheese. Bake at 450 ° for 10 minutes or until golden brown. Finish with arugula tossed with a little olive oil, lemon juice, salt and pepper.