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Estimated Times |
Preparation time: 30
Cooking time: 15
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Ingredients
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servings
1.5 | dl | Water ~150 g |
25 | g | Yeast |
1.5 | tbsp | Rape seed oil ~20.5 g |
1 | tsp | Sea salt ~5.5 g |
1 | dl | Wholemeal flour ~55 g |
3.5 | dl | Wheat flour ~210 g |
1 | kg | Potatoes ~1000 |
2 | clove(s) | Garlic ~6 g |
1 | dl | Rosemary ~1 dl |
1 | tbsp | Olive oil ~13.7 g |
1 | package | Sliced bacon ~150 g |
1 | sachet | Grated yellow cheese ~175 g |
200 | g | Boiled shredded ham |
150 | g | Blue and white mould cheese, 70% fidm |
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Intro
A filling and unusual pizza.
Directions
Warm the water and dissolve the yeast in it. Add the rapeseed oil and a little salt. First add the wholemeal flour to the dough and then knead in as much plain flour as the dough can take - it should be soft and elastic without sticking. Leave the dough to rise.
While to dough is rising, peel/scrape and thinly slice (max. ½ cm) the potatoes. Cook the potatoes in lightly salted water for 2-3 mins. Mix together the garlic, rosemary and olive oil + salt and pepper. Toss the boiled, drained potato slices in the oil-herb mix.
Cut the bacon rashers into small pieces and gently fry in a frying pan. They should be soft and release their fat, but not begin to brown.
Preheat the oven to 200ºC/fan oven 180ºC.
Roll the dough out to a base. Sprinkle grated cheese over the base and arrange the potatoes on top. Place the bacon pieces and shredded ham on top of the potatoes.
Bake the pizza for approx. 15 mins.
Tip
If you like the flavour of blue cheese, it tastes really good if you sprinkle knobs of blue cheese or gorgonzola on the pizza before baking. Serve with salad (optional).
Nutritional data
974 Kcal Per Serving F: 47 g, P: 43 g, C: 99 g, DF: 8 g 3,896 Kcal (180 Kcal/100 g)
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More statistics |
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