Pizza Tarte Flambée

by Petter Bäcklund


(Approximately 8 pieces)
25 g fresh yeast
2 ½ dl water
2 tablespoons olive oil
7 dl all purpose flour
½ teaspoon salt
200 g Gruyère AOP cheese
3 potatoes
Fresh Rosemary
3 cloves of garlic
50 g almonds
500 g romantica tomatoes
Olive oil


Prepare a traditional pizza dough. While it rests, preheat the oven to 250°C and place an oven rack in the middle.

Cover the romantica tomatoes in olive oil in a small pan and bake in the oven for about an hour.

Thinly slice the potatoes with a mandolin, grate the cheese, chop the almonds coarsely and thinly slice the garlic.

Turn the dough out onto a floured surface and knead for 1 minute, until the dough is uniform and elastic. (Flour your hands when necessary to keep the dough from sticking.)

Roll out and transfer to a parchment-lined baking sheet.

Sprinkle olive oil on top of the pizzas and then add the rest of the toppings, except for the almonds and tomatoes which you can add afterwards.

Bake until the top is begins to turn brown, and the sides are golden and crispy. Add the almonds and tomatoes and enjoy immediately.

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