Bondir's Special Pizza Week Pizza, Draped With Lardo

Chef Jason Bond doesn't typically feature pizza on the menu at Bondir, but it's not for lack of experience. One of his very first jobs had him in a kitchen with a wood-fired oven, learning to handle pizza dough. Exclusively for Pizza Week, he created a pie with a thick focaccia-like crust, that is brushed with a fruity chili, shallot, and garlic-infused olive oil and grated Pecorino Extravecchio. It's sprinkled with a mix of fresh and dried herbs grown at the restaurant and is then baked in a deep iron pan. While still hot from the oven, the pizza is draped with house-cured lardo from a Guinea Hog raised in Concord, MA. Dining at Bondir is a communal experience and Jason set out to create a pizza made in this same spirit. "It is the kind of dish that you could set out in the cast iron skillet and serve at a large family gathering." The pizza is available at Bondir tonight and every night of Pizza Week, from now until May 11.

· All coverage of Pizza Week on Eater [~EBOS~]