4 Serves
86 Mins
Preheat your oven to 245°C and prepare your workspace with a rolling pin and cutting board.
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Vitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
41 µg / 400 µgCalcium
417 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
40 mg / 420 mgPhosphorus
377 mg / 1,250 mgPotassium
546 mg / 4,700 mgSodium
571 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
3 g / 28 gSugar
4 g / 50 gSaturated Fat
10 g / 20 gCholesterol
52 mg / 300 mgCaffeine
0 mgNet Carbs
23 gAlcohol
0 g
Peel and thinly slice the potatoes, then par-boil them in a large pot until tender but firm.
In a frying pan, sauté the onions and lardons until the onions are translucent and the meat is browned.
Roll out the pizza dough on a floured surface to your desired thickness.
Spread a thin layer of tomato sauce over the dough, then arrange the par-boiled potatoes, sautéed onions, and lardons on top.
Top the pizza generously with the cheese and bake on a pizza pan for 15 minutes until the crust is golden and the cheese is bubbling.
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