Camembert 'tartiflette' pizza

Camembert 'tartiflette' pizza

Inspired by the classic Alpine dish, but using Normandy Camembert, this pizza has instant après-ski vibes.

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  • Makes4 pizzas
  • CourseMain meal
  • Prepare30 mins
  • Cook45 mins
  • Total time1 hr 15 mins

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Ingredients

  • 350g new potato
  • tbsp olive oil, plus extra for drizzling
  • 200g smoked streaky bacon rashers, chopped
  • 6 shallots, finely sliced
  • plain flour, for dusting
  • 4 x 220g balls The Northern Dough Co Original Pizza Dough, defrosted
  • 8 tbsp Cooks' Ingredients Bechamel Sauce
  • ½ x 150g jar cornichons & onions (75g drained weight), sliced
  • 250g Président Camembert, thinly sliced
  • thyme sprigs to serve (optional)

Method

  1. Cook the potatoes in boiling salted water for 12-15 minutes until just tender. Drain, allow to cool, then thinly slice. Meanwhile, preheat the oven to 230ºC, gas mark 8. Heat the oil in a frying pan, add the bacon and shallots, then fry over a medium heat for about 10 minutes until the bacon is golden and the shallots are tender.

  2. Line a large baking sheet with baking parchment. On a lightly floured work surface, roll 2 of the balls of pizza dough into roughly 25cm circles and lift onto the prepared baking sheet. Spread each base with 2 heaped tbsp bechamel, then divide ½ of the sliced potatoes, bacon and shallots, pickled cornichons and onions, and slices of Camembert between the 2 bases. Bake for 12-15 minutes until golden. Repeat with the remaining dough and toppings. To serve, drizzle with extra oil and scatter over a few sprigs of thyme, if liked.

  3. Bake for 12-15 minutes until golden. Repeat with the remaining dough and toppings. To serve, drizzle with extra oil and scatter over a few sprigs of thyme, if liked.

Nutritional

Typical values per item when made using specific products in recipe

Energy

3,960kJ/ 945kcals

Fat

40g

Saturated Fat

19g

Carbohydrates

105g

Sugars

4.6g

Fibre

10g

Protein

36g

Salt

5.2g

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