Mealworm Pizza Pissaladiére

From the culinary mind of Executive Chef Stephen Paprocki, this mealworm recipe is like nothing I have ever had before.  The slightly bitter taste of mealworms is perfectly balanced with the rich, biting olive tapenade and delicate flaky crust.  This recipe was the main course of the Witte Museum’s Salud Bug Dinner.

Pizza Pissaladiére

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with Texas Goat Cheese, "Black Gold" Garlic, with local Olives and Truffle Oil by Chef Stephen Paprocki

• courseAppetizer, Main Dish, Snack
• insect ingredientMealworm Recipe

Pizza Pissaladiére 1 2 3 4 5 Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe with Texas Goat Cheese, "Black Gold" Garlic, with local Olives and Truffle Oil by Chef Stephen Paprocki courseAppetizer, Main Dish, Snack insect ingredientMealworm Recipe

Ingredients

• 1 pinch Chopped Parsley
• 2 tsp Grated Parmesan Cheese
• 1 Puff Pastry
• 1 tsp ground roasted Mealworms
• White Truffle Oil for garnish
• 1 oz Black Garlic and Olive Tapenade
• 4 drops Texas Olive Oil
• ½ Tbsp. Goat Cheese
• 3 in Texas Olives cuthalf
• 1 pinch Mealworms

Servings:

Units:MetricUS Imperial

Instructions

1. Cut Puff Pastry with fluted cutter.
2. Combine black garlic and olive tapenade, olive oil, goat cheese, olives, and pinch of mealworms to make sauce.
3. Spread thin layer of tapenade.
4. Break up goat cheese, place on top and sprinkle with calamata olives and Mealworms, Parmesan Cheese & Parsley
5. Place in 400 degree oven for 6-7 minutes until crust is golden brown.
6. Cut pizza into fours. Sprinkle with White Truffle Oil, and garnish with edible greens.