Tartiflette pizza
An alpine speciality on a pizza! Potatoes, bacon, onions, white wine and generous amounts of Reblouchon cheese.
Pizza dough (4 portions)
600g Flour (00)
360g Water
120g Starter
12g Salt
In a KitchenAid bowl, combine flour, water, and starter. Mix on speed 1 for 5 minutes. Then, add salt and mix for an additional 5 minutes on speed 2. Transfer the dough to a lightly oiled container and cover with a lid. Let the dough rest at room temperature for 4 hours, folding it every hour (after 1, 2, and 3 hours).
After four hours, transfer the dough onto a workbench and divide it into 250g portions. Shape each portion into tight balls and arrange them in an oiled container, leaving about 10cm of space between each ball. Cover the container with a lid or clingfilm and refrigerate for 48 hours (you can use them after 24 hours if desired, but for optimal flavour, let them ferment for 48 to 72 hours). Prior to using, remove from the fridge and allow to rest at room temperature for 1 hours.
Tartiflette (4 pizza)
500g Potato (ratte)
1 Reblochon (wheel)
3 Onions
200g Pancetta (ventreche)
100g White wine
150g Crème fraiche
Salt + pepper
Roast the potatoes in the gozney at around 220c.
Cut the pancetta into lardons and slice the onion. Cook both in the pan, add the wine and reduce.
Make your pizza base, layer the crème fraiche, bacon + onion on top followed by the potato and cheese.
Cook at 360C-380C until hot and bubbling. Serve straight away.
