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Tartiflette Pizza with Fresh Cream
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.
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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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