Smoked Bacon, Camembert, and Roasted Potato Pizza
A generous pizza that combines the irresistible fondness of Normandy Camembert with the crunch of smoked bacon and the sweetness of roasted potatoes.
🛒 Ingredients
2 servings
- 1 pizza dough ball (approximately 280g, homemade or store-bought)
- 1 Camembert cheese (250g)
- 4 medium-sized potatoes (type Charlotte or Amandine)
- 200g smoked bacon
- 150g heavy cream
- 4 sprigs of fresh rosemary
- 1 tablespoon olive oil
- Black pepper from the mill
- Fleur de sel
- Flour for rolling out the dough
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🎬 Original video
Directions
- 1
Preheat your oven to 250°C (or the maximum temperature) and place the baking sheet or pizza stone inside from the start to ensure it's well heated.
- 2
Boil the potatoes whole with the skin in a pot of salted water for 15 minutes. They should be tender but still slightly firm. Drain, let cool, then peel and cut into thin slices about 3mm thick.
- 3
On a lightly floured surface, roll out the pizza dough into a disk about 30 cm in diameter. Transfer it to a sheet of parchment paper.
- 4
Spread the heavy cream evenly over the entire surface of the dough, leaving a 1.5 cm border free. Season lightly with black pepper.
- 5
Arrange the potato slices slightly overlapping each other, like scales. Spread the smoked bacon evenly over the top.
- 6
Cut the Camembert into thick slices about 1 cm thick and arrange them harmoniously over the entire surface of the pizza, covering the toppings.
- 7
Bruise the rosemary sprigs and sprinkle the leaves over the entire pizza. Drizzle with a light stream of olive oil and add a pinch of fleur de sel.
- 8
Slide the pizza with its parchment paper onto the hot baking sheet or pizza stone. Bake for 12 to 15 minutes, until the edges are well golden, the bacon is crispy, and the Camembert is perfectly melted and lightly golden.
- 9
Remove from the oven, let rest for 2 minutes before slicing and serving immediately.
💡 Chef's Tip
The secret to a Camembert that melts perfectly without releasing water: choose a 'well-made' Camembert, almost runny, and take it out of the refrigerator 30 minutes before use. For an even crisper texture, blanch the potato slices for 5 minutes in a pan with a drizzle of oil before arranging them on the pizza.
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