John Myers
Ingredients for 4 servings:
- 5 large potatoes
- 5 beefsteak tomatoes
- 250 g bacon cubes
- 250 g cheese, grated
- 2 cups crème fraîche with herbs
- Salt and pepper, black, freshly ground
- 2 tbsp olive oil
- Chili salt (chili-garlic salt)
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes
simple, quick and good for using up leftovers
Peel the potatoes, slice them thinly, and boil them in salted water for about 4 minutes, until they are still firm to the bite. Slice the tomatoes. Arrange the potatoes on an oiled baking sheet in a fan shape, slightly overlapping. Spread the grated cheese on top. Place the tomatoes and diced bacon on the pizza. Finally, place small dollops of crème fraîche on top and season with salt, pepper, and chili-garlic salt. Bake in the oven at about 160 degrees Celsius (convection oven) for 30 minutes. Tip: The pizza can be topped with anything you can find in the kitchen, such as ham, salami, peppers, and olives.
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