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Pizza Savoyarde

By Thomas Bateman

Pizza Savoyarde

Pizza Savoyarde. It's indulgent, warming and a cheese-lover's dream. Transport yourself to the French Alps with this unbelievable masterpiece, cooked in Roccbox by @chefthombateman.  

Ingredients

5.3 Oz Maris piper potatoes (boiled, and peeled) 

7fl Oz crème fraiche 

2 garlic cloves 

1 white onion     

5.3 Oz smoked bacon lardons    

7 Oz Reblochon cheese 

1 Oz chives 

Sea salt 

Black pepper 

Parmesan to serve 

Olive oil to serve   

1 x Pizza dough ball 

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Step 1:

Fry the bacon lardons in a pan in your Roccbox or Dome with a little oil at 660°F. Add the onions for the last 2 minutes. 

Step 2:

Grate the garlic into the crème fraiche and season with salt and pepper. 

Step 3:

Stretch out your pizza dough (simple pizza dough recipe) and spread over the crème fraiche. 

Step 4:

Top with the bacon, potato slices and Reblochon cheese. 

Step 5:

Cook in your Gozney pizza oven at 660°F until the cheese is oozing and molten. 

Step 6:

Finish with grated parmesan, chives and a drizzle of olive oil. Enjoy.  

Okay, it is time to turn your Gozney pizza oven on and get to work! Why don’t you share your work with us, just use the #gozneykitchen!

Recipe Contributor

Thomas Bateman

Thom Bateman is the Chef Patron of the Flintlock at Cheddleton in Staffordshire which was recently awarded 2 AA rosettes. He's also a big hit on TikTok, sharing recipe inspiration to a loyal following of over 300,000 people.

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