Camembert 'tartiflette' pizza

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.

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.

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.