Potato & taleggio pizza
- Mary Cadogan
Save recipe
Serves 4
Easy
Total time: 25 mins
Ready in 25 mins
A star rating of 4.8 out of 5.4 ratingsRate
loading...
An unlikely combination that tastes fantastic
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Artichoke & lemon salad
A star rating of 3.9 out of 5.6 ratings
Ingredients
Nutrition
Units:
MetricUS
-
280g pack white bread and pizza base
mix
-
300g new potato
-
4 spring onions
-
175g taleggio cheese
-
100g pack smoked lardon
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving
- kcal417
- fat18g
- saturates9g
- carbs47g
- sugars0g
- fibre2g
- protein19g
- salt2.17g
Ad
Method
-
step 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.
-
step 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.
-
step 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
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.8 out of 5.4 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...