- 1 x 500g pack ciabatta bread mix (we used Wright's), or pizza dough
- 2tbsp olive oil, plus extra to drizzle
- For the topping:
- 500g baby new potatoes, halved
- 1tbsp sunflower oil
- 8 shallots, finely sliced
- 400g lardons
- 200ml crème fraiche
- 2 x 240g pack Reblochon cheese, cut into thick slices
Make the bread according to the pack instructions. After resting, shape and roll into 2 large rectangles, then remove to large oiled baking trays. Cover with oiled clingfilm and set aside in a warm place to rise for 30 minutes. Then lightly roll again on the baking tray to get a thinner base, you may need to trim to fit. Cover again with oiled cling film and set aside for another 20-30 minutes.
Meanwhile, simmer the potatoes until tender then drain and set aside to cool. Heat the oil in a frying pan over a medium heat and fry the shallots for 5 minutes or until softened and golden. Remove from the pan add the lardons to the pan and cook for 5 minutes or until golden and lightly crisp, set aside.
Heat the oven to 230C, gas 8. Spread the crème fraiche over both pizzas, divide the potatoes, lardons and shallots evenly between them, top with the Reblochon slices. Bake for 15-20 minutes or until browned and bubbling. You may need to swap the pizzas around in the oven halfway through, so they cook evenly. Serve immediately.