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Tartiflette Pizza with Fresh Cream

Recipe by Oum Arwa

Ultra‑moist Savoyard pizza topped with bacon, onions, potatoes, blue‑veined cheese and liquid cream. An indulgent version of tartiflette, easy to make at home.

EasyFrenchServes 2

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Source Video
1h 37m
Prep
28m
Cook
15m
Cleanup
2h 20m
Total

Cost Breakdown

$4.97
Total cost
$2.48
Per serving

Critical Success Points

  • 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.

Safety Warnings

  • Handle the very hot oven (250 °C) with protective gloves.
  • Watch out for hot oil splatters when cooking the lardons.
  • Cook the lardons thoroughly to eliminate any bacterial risk.

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