Tartiflette-Style Pizza

prep 20 mins, plus resting cook 23–25 mins
  • 290 g (9½ oz) pizza base mix
  • 25 g (1 oz) butter
  • 1 tablespoon olive oil
  • 200 g (7 oz) smoked bacon lardons or smoky bacon bits
  • 2 onions, sliced
  • 1 garlic clove, chopped
  • 200 ml (7 fl oz) crème fraîche
  • 250 g (8 oz) cooked potatoes, thinly sliced
  • 250 g (8 oz) Reblochon cheese, sliced

Make the pizza base according to the instructions on the packet. Form the dough into 4 balls and roll them out into ovals. Cover lightly with oiled clingfilm and leave in a warm place.

Melt the butter and olive oil in a large frying pan and fry the bacon for 3–4 minutes or until cooked. Add the onions and garlic and fry gently for 5–6 minutes or until soft and golden.

Spread 1 tablespoon of the crème fraîche over each pizza base. Top with slices of potato, some of the bacon and onion mixture and 2–3 slices of Reblochon. Cook in a preheated oven, 220°C (425°F), Gas Mark 7, for 15 minutes until bubbling and golden.

Serve immediately with an extra dollop of the remaining crème fraîche on top, if liked.

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