I made a sort of abomination.
But you guys that time can't complain about kraft singles! I used mozzarella di bufala wich is a noble one!
Pizza piadina here. I thought about it yesterday because i did want pizza and i didn't want to make some decent dough...
So made a piadina with full Sauvignon dough and evo. Then cooked properly bacon.
Cooked a bit in oven then topped with:
homemade tomato puree, mozzarella di bufala, sliced trinidad douglah, bacon slices (beretta brand, good bacon!).
Truly top notch ingredients so.
Here the result:
Was it bad?
No.
Disappointing?
Yes.
Full wine has not been the best idea for that stuff.
Bacon was too thin (that wasn't my fault since i asked 3mm thick and who bought it brought me 1mm).
Buffalo mozz is the best on pizza, here wasn't at its best. Also, more would have been of help.
I should have precooked more piadine too.
Couldn't complain about tomato at least (maybe some salt...).
But i had my first douglah eaten fresh. Somewhat disappoined by its heat. Maybe it's because it's not fully ripe but i haven't felt it stronger than my standard 7pod (or maybe because it's smaller...). Still enough to make me stop for a while, but i ate that in 2 piadine without real difficulties.
I definetly like its taste though, there's still some bitter, i wonder if fully ripe is better.
So real judgement about that another time.
Screw that, next time i'm using basil instead bacon, if i redo.
Maybe a quesadilla on a pan next time. 
