Pizza Dough | GBBO Technical Challenge 2017 | Italian Week
Paul Hollywood’s Tartiflette Pizza Recipe
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.
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