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3. Combine the greens, chervil, parsley, and tarragon in a large bowl, drizzle with the vinaigrette, and toss to combine.

Oven-Baked Pizza

OVEN-BAKED PIZZA

DOUBLE-SMOKED BACON, CARAMELIZED ONIONS, TOASTED GARLIC

This devilishly good appetizer is an American translation of the Alsatian tarte flambée. The pizza’s thin crust is topped with an unbeatable combination of nutty Gruyère, smoky bits of thick bacon, sweet caramelized onions, toasted slices of garlic, and tangy crème fraîche.

Makes 2 (14-inch) pizzas; serves 4 as an appetizer or 2 as a main course

Pizza Dough

¾ cup warm (110°F) water, or more if needed

1¼ teaspoons active dry yeast

2 tablespoons extra virgin olive oil, plus more for the bowl and brushing the pizza

2 cups bread flour, plus more for kneading

2 teaspoons kosher salt

Toppings

⅓ pound double-smoked bacon, sliced crosswise into ¼-inch pieces

Caramelized Onions

¼ pound Gruyère cheese, grated (about 1 cup)

¼ cup crème fraîche

Parsley-Garlic Oil

Fresh flat-leaf parsley leaves, for garnish

Finely grated lemon zest, for garnish

1. To make the pizza dough, measure ¼ cup of the warm water into a 2-cup measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and foams, about 5 minutes. Add the remaining ½ cup warm water and the olive oil.

2. Pulse the flour and salt in a food processor to combine. Add the yeast mixture and pulse to combine. If the dough does not readily form into a ball, add another tablespoon or two of warm water and pulse until a ball forms. Process until the dough is smooth and satiny, about 30 seconds longer.

3. Turn the dough onto a lightly floured work surface. Knead by hand with a few strokes to form a smooth, round ball. Put the dough into a large oiled bowl and cover the bowl with a clean dish towel. Let rise until doubled in size, about 1½ hours.

4. In a medium sauté pan over medium heat, cook the bacon, stirring occasionally, until golden brown and crisp, about 8 minutes. Transfer with a slotted spoon to a plate lined with paper towels.

5. Preheat the oven to 450°F at least 30 minutes before baking the pizza. Line 2 rimmed baking sheets with parchment paper.

6. Turn out the dough onto a lightly floured work surface and divide the dough in half. Form each piece into a ball and cover with a damp cloth. Working with one piece of dough at a time, shape the dough on top of the parchment-lined baking sheets into rectangles about 14 × 7 × ¼ inch thick. Lightly prick the surface with a fork and brush each with 1 tablespoon olive oil.

7. Bake the pizzas one at a time on the bottom rack of the oven until light golden brown, about 6 minutes. Divide the onions and cheese over the top of each pizza. Return the pizzas to the oven and bake until the cheese has melted, about 3 minutes.

8. To serve, drizzle with the crème fraîche and some parsley-garlic oil. Top with the bacon, garlic chips, parsley leaves, and lemon zest.

PARSLEY-GARLIC OIL

Makes about 1 cup oil and toasted garlic chips

½ cup canola oil

2 cloves garlic, thinly sliced

1 cup packed fresh flat-leaf parsley leaves

Kosher salt and freshly ground black pepper

1. Heat the oil over medium-low heat. Add the garlic and cook until light golden brown, 3 to 4 minutes. Transfer the garlic with a slotted spoon to a plate lined with paper towels. Let the oil cool.

2. Process the garlic oil and parsley in a blender until smooth. Season with salt and pepper.

Crispy Squash Blossoms

CRISPY SQUASH BLOSSOMS

PULLED PORK, BLACK PEPPER VINAIGRETTE

Squash blossoms are a spring delicacy. Coated in rice batter and panfried, they become light, crisp envelopes for a savory mixture of tender shreds of pork braised in barbecue sauce and creamy ricotta cheese. The sharp bite of black pepper is mellowed with honey in a vinaigrette that brightens each sumptuous bite.

Serves 6

Braised Pork

2 tablespoons canola oil

1 (2-pound) boneless pork butt

Kosher salt and freshly ground black pepper

1 large