Potato & taleggio pizza
Add to favourite + Print Print

Potato & taleggio pizza

By Mary Cadogan

An unlikely combination that tastes fantastic

  • Ready in 25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 417
  • fat 18g
  • saturates 9g
  • carbs 47g
  • sugars 0g
  • fibre 2g
  • protein 19g
  • 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

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.

Suggested recipes from this collection...