Potato & taleggio pizza
An unlikely combination that tastes fantastic
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 25 mins
- 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.
417 kcalories, protein 19g, carbohydrate 47g, fat 18 g, saturated fat 9g, fibre 2g, salt 2.17 g
Recipe from Good Food magazine, September 2004.
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http://www.bbcgoodfood.com/recipes/2813/
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Ingredients
- 280g pack white bread and pizza base mix
- 300g new potatoes
- 4 spring onions
- 175g taleggio cheese
- 100g pack smoked lardon
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 25 mins
Crisp and comforting
Ingredients
- 280g pack white bread and pizza base mix
- 300g new potatoes
- 4 spring onions
- 175g taleggio cheese
- 100g pack smoked lardon
417 kcalories, protein 19g, carbohydrate 47g, fat 18 g, saturated fat 9g, fibre 2g, salt 2.17 g
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- You get an online binder, where you can store all your favourite recipes and create menus.
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29 August 2011
Elizabeth rated and commented on this recipe
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