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£1.70Price per unit
£2.27/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Cook the potatoes in boiling salted water for 12-15 minutes until just tender. Drain, allow to cool, then thinly slice. Meanwhile, preheat the oven to 230ºC, gas mark 8. Heat the oil in a frying pan, add the bacon and shallots, then fry over a medium heat for about 10 minutes until the bacon is golden and the shallots are tender.
Line a large baking sheet with baking parchment. On a lightly floured work surface, roll 2 of the balls of pizza dough into roughly 25cm circles and lift onto the prepared baking sheet. Spread each base with 2 heaped tbsp bechamel, then divide ½ of the sliced potatoes, bacon and shallots, pickled cornichons and onions, and slices of Camembert between the 2 bases. Bake for 12-15 minutes until golden. Repeat with the remaining dough and toppings. To serve, drizzle with extra oil and scatter over a few sprigs of thyme, if liked.
Bake for 12-15 minutes until golden. Repeat with the remaining dough and toppings. To serve, drizzle with extra oil and scatter over a few sprigs of thyme, if liked.
Typical values per item when made using specific products in recipe
Energy | 3,960kJ/ 945kcals |
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Fat | 40g |
Saturated Fat | 19g |
Carbohydrates | 105g |
Sugars | 4.6g |
Fibre | 10g |
Protein | 36g |
Salt | 5.2g |
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