4 Serves
57 Mins
Preheat your oven to 245°C and prepare a baking sheet or pizza stone.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
9 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
74 µg / 400 µgCalcium
306 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
32 mg / 420 mgPhosphorus
305 mg / 1,250 mgPotassium
245 mg / 4,700 mgSodium
1180 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
26 µg / 55 µgFiber
3 g / 28 gSugar
2 g / 50 gSaturated Fat
10 g / 20 gCholesterol
36 mg / 300 mgCaffeine
0 mgNet Carbs
43 gAlcohol
0 g
Roll out the pizza dough on a lightly floured surface to your desired thickness.
Spread a thin layer of tomato sauce evenly over the dough, leaving a small border for the crust.
Distribute the bacon lardons and slices of Reblochon cheese across the sauce, adding mozzarella if desired for extra melt.
Transfer the pizza to the oven and bake for 12 to 15 minutes until the crust is golden brown and the cheese is bubbling and slightly browned.
Remove from the oven, let it rest for a moment, and slice using a pizza cutter before serving.
0
g0
g0
g
