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4 Serves
104 Mins
Prepare the pizza dough by kneading it on a floured surface and allowing it to proof until doubled in size.
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Vitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
83 µg / 400 µgCalcium
208 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
36 mg / 420 mgPhosphorus
237 mg / 1,250 mgPotassium
488 mg / 4,700 mgSodium
493 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
19 µg / 55 µgFiber
3 g / 28 gSugar
2 g / 50 gSaturated Fat
6 g / 20 gCholesterol
26 mg / 300 mgCaffeine
0 mgNet Carbs
44 gAlcohol
0 g
Preheat your oven to 245°C and prepare your baking surface.
Roll out the pizza dough on a cutting board to your desired thickness.
Spread a thin layer of tomato sauce over the dough, then arrange the thinly sliced potatoes, lardons, and Reblochon cheese on top.
Transfer the pizza to the oven and bake for 12 to 15 minutes until the crust is golden and the cheese is bubbling.
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