Potato flatbread with truffle oil

Potato flatbread with truffle oil

Total: 40 Min. | Active: 20 Min.
vegetarian
Nutritional value / people: 583 kcal
, Fat: 23 g
, Carbohydrate: 76 g
, Protein: 16 g

Ingredients

2 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

250g pizza dough, rolled out to approx. 3 mm thick
2tbsp crème fraîche
250g ProSpecieRara Blaue St.Galler Kartoffeln, peeled and cut into slices approx. 2 mm thick
1 ½tbsp olive oil
½ garlic clove, pressed
a little nutmeg
½tsp salt
a little pepper
½tsp Truffle oil
25g Parmesan, shaved
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How it's done

On a lightly floured surface, roll the pizza dough into a circle approx. 3 mm thick. Place the dough on a baking tray lined with baking paper, cover with the crème fraîche, leaving a border of approx. 1 cm.

Mix the potatoes with the oil and garlic, season, spread on top of the dough.

Bake for approx. 20 mins. on the bottom shelf of an oven preheated to 200°C. Remove from the oven, drizzle with truffle oil, sprinkle with Parmesan.

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