POTATO & TALEGGIO PIZZA
An unlikely combination that tastes fantastic
Provided by Mary Cadogan
Categories Buffet, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 5
Steps:
- Make up the dough following the pack instructions. Roll out thinly to make a rectangle about 30 x 40cm, then transfer to a well oiled baking sheet. Cover with cling film and leave to rise for 20 mins. Preheat the oven to 220C/fan 200C/gas 7.
- Slice the potatoes thinly and boil in salted water, or steam, until just tender, about 3-4 mins, then drain well and pat dry. Shred the spring onions. Thinly slice the cheese.
- Spread the potatoes over the pizza dough and drizzle with a little olive oil. Scatter over the onions, cheese and lardons. Bake for 15-20 mins, until the topping is crisp and golden. Cut into squares to serve.
Nutrition Facts : Calories 417 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 47 grams carbohydrates, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 2.17 milligram of sodium
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