VariationTo turn a pizza into a calzone, arrange the filling on the pizza base, fold the dough in half to enclose the filling and pinch round the edges to seal. Bake in the oven at 220°C for 20–30 minutes, or until brown and crisp.
- 75g smoked lardons
- 1 large onion, thinly sliced
- 1 garlic clove, crushed
- Strong white flour and semolina for dusting
- 6 Jersey or new potatoes, boiled and cooled
- 1 quantity pizza base dough, risen and ready to shape (see page 135)
- 1 tbsp chopped thyme
- 75–100g Reblochon (without rind) or other oozy cheese such as Brie
- 75ml double cream
- Black pepper
Heat your oven to at least 220°C, or as hot as it will go.
Put the lardons in a frying pan and cook over a low heat so they start to release their fat. Add the onion and stir well. Cook over a low heat, stirring occasionally, for about 10 minutes until the onion is soft. Stir in the garlic.
Dust a work surface with a mixture of equal parts strong white flour and semolina and roll out or throw your pizza bases to flatten (see page 135). Lift them onto 2 or 3 dusted baking trays.
Thinly slice the potatoes and lay on the pizza bases. Scatter the lardons, onion and garlic on top. Sprinkle with the chopped thyme. Cut the cheese into thin slices and lay on top of the lardons. Drizzle the cream over the pizzas and grind over some black pepper.
Bake in the oven for 8–10 minutes until the topping is golden and the pizza bases are crisp.`
Top Tip for making Paul Hollywood’s Tartiflette Pizza
I use Jersey or new potatoes because they are sweet and fresh tasting and cook quickly. I love Reblochon on this pizza but you could also use Brie or another flavoursome, oozy cheese. This is a substantial pizza with plenty of flavour that’s perfect for a winter supper