Artichoke & lemon salad
Tom Kime's simple summer salad is perfect for outdoor entertaining, and involves the minimum of fuss
Potato & taleggio pizza
- Preparation and cooking time
- Total time
- Ready in 25 mins
- Easy
- Serves 4
Skip to ingredients
- 280g pack white bread and pizza basemix
- 300g new potato
- 4 spring onions
- 175g taleggio cheese
- 100g pack smoked lardon
Nutrition: per serving
- kcal417
- fat18g
- saturates9g
- carbs47g
- sugars0g
- fibre2g
- protein19g
- salt2.17g
Method
step 1
Make up the dough following the pack instructions. Roll out thinly to make a rectangle about 30 x 40cm, then transfer to a well oiled baking sheet. Cover with cling film and leave to rise for 20 mins. Preheat the oven to 220C/fan 200C/gas 7.
step 2
Slice the potatoes thinly and boil in salted water, or steam, until just tender, about 3-4 mins, then drain well and pat dry. Shred the spring onions. Thinly slice the cheese.
step 3
Spread the potatoes over the pizza dough and drizzle with a little olive oil. Scatter over the onions, cheese and lardons. Bake for 15-20 mins, until the topping is crisp and golden. Cut into squares to serve.
