fbpx Tartiflette mini pizzas recipe

Tartiflette mini pizzas recipe

Mini pizzas tartiflette
Preparation time
30 min
Cooking time
10 min

Some history

Is the Neapolitan pizza an intangible world heritage treasure? The UNESCO selection committee has accepted a candidacy from the Italian national commission. We will have the answer in 2017 as to whether this dish originating in Naples joins French gastronomy, Georgian wine, and Turkish coffee as world treasures.


Pizza pastry:

  • 500g flour
  • 100g fine-grained semolia
  • 30g of baker’s yeast
  • 300cl warm water
  • 15g of salt
  • 100g of oil
  • 1 pinch of sugar



  • ½ Reblochon cheese
  • 200g of smoky bacon
  • 2 onions
  • 2 potatoes
  • 10g butter


Make the pizza pastry. Put the flour, semolia, salt, sugar, and yeast in a mixing bowl. Add the liquid ingredients and knead for roughly 6-7 minutes. Leave to settle for an hour at room temperature. Prepare the bacon brunoise. Cut the bacon, onions, and potatoes into tiny cubes and cook them for 10 minutes over a low heat. Lay out the pizza pastry. Cut out a pizza base roughly 4.5cm across, depending on the pastry cutter. Garnish with the brunoise then the Reblochon cheese. Bake at 250°C for 4-5 minutes.

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