John Myers
Contents
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Ingredients
- 225 g Puff pastry slices TK
- 350 g Waxy potatoes
- 2 Chopped garlic
- 60 g Onion strips
- 100 g South Tyrolean bacon, thinly sliced
- 5 tbsp Extra virgin olive oil
- 5 tbsp Lemon olive oil
- 1 tsp Oregano
- 1 pinch Rosemary paste
- 3 tbsp Creme fraiche Cheese
- Salt
- Black pepper from the mill
- Chilli from the mill
Instructions
- Defrost the puff pastry in good time. Place the edges on top of each other and roll out into a rectangle. Line a baking sheet with baking paper and place the dough on it. Prick several times with a fork. Preheat the oven to 225 top / bottom heat.
- Peel the potatoes and slice them into wafer-thin slices. Mix with olive oil, garlic, rosemary and oregano. Season with salt and pepper. Spread this mixture over the dough. Leave one edge free. Put the pizza in the oven for about 15-20 minutes and bake.
- Cut the bacon into bite-sized pieces. Mix the creme fraiche with olive oil and lemon. Season with a little chilli and salt. Take the pizza out of the oven. Drizzle with the cream and top the ham. Add a glass of red wine and you have a wonderful evening snack.
Nutrition
Serving: 100gCalories: 726kcalCarbohydrates: 1gProtein: 0.6gFat: 81.4g
