White sauce, reblochon, mozzarella, bacon and pan-fried potatoes. Inspired by Savoyarde from the Domino's menu in France.
Ingredients
Preparation
- 1
Cook potatoes, slice them, and pan-fry. Pan-fry bacon and drain.
Potatoes must be soft before assembly. Slice them thinly and spread in a single layer. Raw, thick slices will not cook through during the pizza's short baking time.
- 2
Spread 40 g crème fraîche on the dough from a 250 g ball, leaving the rim free.
- 3
Spread the measured toppings on the dough before baking: mozzarella, reblochon, bacon, potato slices. Sprinkle with the measured amount of oregano.
- 4
Bake according to your dough and oven settings until the base and rim are baked and the cheese melts.
- 1
Wait a minute, slice, and serve.
Reblochon producers say that old farmers would leave some milk for a second milking, performed after checking dues. From this fattier milk, they made cheese. They link the name reblochon to the local term for re-milking.
Plan your whole pizza night
Baking more than one pizza? Pandough PizzaPlan ties the night together:
- Pick your Combinations and set the order you'll bake them in.
- Tick off every topping from one combined shopping list.
- On bake day, run your Mise en place to confirm everything's prepped.
- Open the preparation list so you never miss a pizza or a topping.
