The next day after our evening meal with plenty of tartiflette, I was still looking for something very cheesy for the next meal. So the morning was all about pain au chocolat and a cheese tray (various local cheeses from Jura and Franche–Comté).
We had lunch at 4 pm! late but considering that breakfast was at 10 am..Here is what Isa had come up with: a tartiflette on a pizza crust (store bought, for a quick fix)..
So here is a recipe guideline to make a Pizzaflette (don’t go and google it). Oh Yes I know; potatoes and pizza crust are all starchy but we won’t be picky, with all the cheeses involved, it’s no time to think about any form of dietary lessons!
|The only sunne 2 hours we’ve had during that trip, just in time!|
Serves 6 to 8 persons
Prep: 10 min- Cooking: 20 min
- 1 Roll of pizza dough
- Reblochon (or mild camembert)
- Morbier cheese (or gorgonzola)
- Grated mozzarella
- Smoked bacon or pancetta
- Parboiled potatoes
Preheat the oven at 200 degrees C.
On a medium high heat, cook the diced bacon with a few drops of olive oil for 2 minutes. Set aside on a paper towel to drain any excess of fat.
Roll the pizza dough on a parchment paper and start with a layer of mozzarella, then potatoes (see the picture) and bacon Season with pepper.
Alternate between Morbier and Reblochon to form the last layer. then more mozzarella, season and straight to the oven
Bake until crust is cooked and the cheese forms a nice golden crust..