Camembert 'tartiflette' pizza

Name: Camembert 'tartiflette' pizza
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 350 g new potato; 1½ tbsp olive oil, plus extra for drizzling; 200 g smoked streaky bacon rashers, chopped; 6 shallots, finely sliced; plain flour, for dusting; 220 g balls The Northern Dough Co Original Pizza Dough, defrosted; 8 tbsp Cooks' Ingredients Bechamel Sauce; 150 g jar cornichons & onions (75g drained weight), sliced; 250 g Président Camembert, thinly sliced; thyme sprigs to serve (optional)

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
1½ 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

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.