Tartiflette Pizza with Fresh Cream

Ingredients

• 300 g Type 45 flour (Sift before use)
• 6 g Dry baker's yeast (About 2 teaspoons)
• ½ cuillère à café Salt
• 190 ml Warm water (Temperature about 35 °C)
• 1 cuillère à soupe Olive oil
• 75 g Bacon lardons (A small packet)
• 1 petit Onion (Finely sliced)
• 150 g Potatoes (Diced and par‑cooked in water)
• 100 ml Liquid cream (Can be replaced by thick crème fraîche (watch for runoff))
• 150 g Blue‑veined cheese (e.g., Reblochon) (Cut into strips or cubes)
• 1 cuillère à café Herbes de Provence or thyme
• 1 pincée Black pepper
• 1 cuillère à café Sunflower oil (for the pan) (Optional, can be replaced by olive oil)

Instructions

1. Mix the dry ingredients

   In a large bowl, pour 300 g of flour, 6 g of dry baker's yeast, ½ teaspoon of salt and, if desired, the Herbes de Provence. Mix by hand or with a wooden spoon.

   Time: PT5M

2. Add water and oil, knead

   Make a well in the center, add 190 ml of warm water (≈35 °C) and 1 tablespoon of olive oil. Mix until a dough forms that sticks slightly to the fingers, then knead 3‑5 minutes until a smooth dough is obtained.

   Time: PT5M

3. First rise

   Cover the bowl with plastic wrap and let rest at room temperature until the dough doubles in size (50‑60 minutes).

   Time: PT55M

4. Prepare the toppings while the dough rises

   In a small pan, heat 1 teaspoon of sunflower oil, add the bacon lardons and sauté for 1 minute without letting them burn. Set aside. In the same pan, add the sliced onion, a pinch of salt and brown it for 2 minutes. Meanwhile, drop the potato dice into a pot of boiling salted water and cook for 7 minutes until tender. Drain. Slice the cheese into strips.

   Time: PT10M

5. Divide and shape the dough

   On a lightly floured work surface, degas the dough by gently pressing it. Divide it into two equal balls (≈150 g each) and let rest for 5 minutes covered with a kitchen towel.

   Time: PT5M

6. Roll out the dough disks

   With hands or a rolling pin, roll each ball into a thin disk (≈30 cm diameter). Place each disk on a sheet of parchment paper.

   Time: PT5M

7. Top the first pizza

   On the first disk, spread 50 ml of liquid cream leaving a small border free. Distribute half the cheese, a few bacon lardons, a third of the onions, the potato dice, then sprinkle with herbs and pepper.

   Time: PT5M

8. Top the second pizza

   Repeat the previous step with the second disk and the remaining ingredients.

   Time: PT5M

9. Preheat the oven

   Turn on the oven and preheat to 250 °C (maximum heat). Place the baking sheet at the bottom of the oven.

   Time: PT15M

   Temperature: 250°C

10. Bake the pizzas

    Bake the two pizzas (one or two depending on the size of your sheet) on the parchment paper, at the bottom of the oven. Cook 12‑15 minutes until the crust is golden and the cheese is melted and lightly browned.

    Time: PT13M

    Temperature: 250°C

11. Rest and serve

    Remove the pizzas from the oven, let rest for 2 minutes, then cut into slices and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

580

Protein

22 g

Carbohydrates

55 g

Fat

30 g

Fiber

4 g

Ingredient Substitutions

• Instead of Type 45 flour: All‑purpose flour
• Instead of Dry baker's yeast: Fresh yeast (20 g)
• Instead of Olive oil: Sunflower oil
• Instead of Bacon lardons: Diced bacon
• Instead of Onion: Shallot
• Instead of Potatoes: Sweet potatoes
• Instead of Liquid cream: Thick crème fraîche
• Instead of Blue‑veined cheese (e.g., Reblochon): Morbier, Raclette
• Instead of Herbes de Provence or thyme: Dried thyme
• Instead of Sunflower oil (for the pan): Olive oil

Equipment Needed

• Large bowl
• Wooden spoon or spatula
• Plastic wrap
• Kitchen scale
• Cutting board
• Chef's knife
• Frying pan
• Saucepan
• Parchment paper
• Baking sheet (type Montfort or pizza pan)
• Oven
• Protective sleeve (kitchen glove)

Critical Steps — Do Not Skip

• Let the dough double during the first rise.
• Do not add too much flour when shaping to keep the dough moist.
• Do not let the cream run off excessively, otherwise the pizza becomes soggy.
• Cook at very high temperature (250 °C) to achieve a well‑risen crust.

Chef Tips from the Video

• Use Reblochon de Savoie for an authentic flavor.
• Add a pinch of nutmeg to the cream for an extra aromatic note.
• Lightly sprinkle grated Parmesan before baking for an even tastier crust.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 2‑3 days.

Freezer: Wrap each slice in plastic wrap then in a freezer bag, keep up to 1 month.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the dough the day before and let it rise in the refrigerator; bring it back to room temperature before rolling out.
• Cook the bacon, onion and potatoes ahead of time and keep them refrigerated.