Potato & taleggio pizza

Potato & taleggio pizza

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Cooking time

Ready in 25 mins

Skill level

Easy

Servings

Serves 4

An unlikely combination that tastes fantastic

Nutrition and extra info

Nutrition info

Nutrition

kcalories
417
protein
19g
carbs
47g
fat
18g
saturates
9g
fibre
2g
sugar
0g
salt
2.17g

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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Method

  1. 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.
  2. 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.
  3. 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.

Recipe from Good Food magazine, September 2004

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Comments

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elizabethr's picture
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Full of flavour and add lots of seasoning.

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