Potato & taleggio pizza

Potato & taleggio pizza

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(3 ratings)

Ready in 25 mins


Serves 4
An unlikely combination that tastes fantastic

Nutrition and extra info


  • kcal417
  • fat18g
  • saturates9g
  • carbs47g
  • sugars0g
  • fibre2g
  • protein19g
  • salt2.17g


  • 280g pack white bread and pizza base mix
  • 300g new potato
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 4 spring onions
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 175g taleggio cheese
  • 100g pack smoked lardon


  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.

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Comments, questions and tips

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29th Aug, 2011
Full of flavour and add lots of seasoning.
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