Tartiflette mini pizzas recipe
Some history
Is the Neapolitan pizza an intangible world heritage treasure? The UNESCO selection committee has accepted a candidacy from the Italian national commission. Since 2017, this Neapolitan dish has joins French gastronomy, Georgian wine, and Turkish coffee as world treasures.
Ingredients
Pizza pastry:
- 500g flour
- 100g fine-grained semolia
- 30g baker’s yeast
- 300cl warm water
- 15g salt
- 100g oil
- 1 pinch of sugar
Topping:
- ½ Reblochon cheese
- 200g smoky bacon
- 2 onions
- 2 potatoes
- 10g butter
Preparation
Make the pizza pastry.
Put the flour, semolia, salt, sugar, and yeast in a mixing bowl.
Add the liquid ingredients and knead for roughly 6-7min.
Leave to settle for an hour at room temperature.
Prepare the bacon brunoise.
Cut the bacon, onions, and potatoes into tiny cubes and cook them for 10min over a low heat.
Lay out the pizza pastry.
Cut out a pizza base roughly 4.5cm across, depending on the pastry cutter.
Garnish with the brunoise then the Reblochon cheese.
Bake at 250°C for 4-5min.
Thanks :
Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix