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Potato Pizza

Category:	Lunch
Difficulty/Costs:	normal / moderate
Number of people:	12
Ingredients:	1.5 kg potatoes, cooked and peeled 450 g lean bacon 300 g onions 6 mozzarella balls 750 g Gruyere cheese 3 tablespoons sugar placed 150 g dried tomatoes in oil 3 tablespoons mixed herbs 3 cans tomato ragout 18 sprigs of thyme 3 cloves garlic 6 tablespoons tomato paste 9 tablespoons olive oil Pepper salt 3 pizza dough according to basic recipe

Preparation:

Peel the onions, then dice finely. Do the same with the garlic.

Heat oil in a pan and sauté the onions, and garlic until soft. Then add the tomato puree as well as the tomato ragout, then season with sugar, herbs de Provence, salt and pepper and cook for 5 minutes until the liquid has thickened. Set it aside and leave to cool down.

Cut the mozzarella along with the cooked potatoes into slices, drain the dried tomatoes, but keep 12 tablespoons of the oil 12 EL.

Now roll the round pizza dough out on the baking sheets and evenly put the tomato sauce on top.

Add the potatoes layered with the mozzarella like roof tiles on the pizzas and coat it with the oil of the drained tomatoes; season with pepper and salt. Sprinkle with the grated Gruyère as a finish.

Preheat the oven to 250 ° C, place the pizza on the lowest shelf and bake for about 30 minutes or until the cheese is golden brown. While the pizza is in the oven, pluck the thyme leaves from the branches and cut it with the remaining tomatoes into strips. Add to the pizza five minutes before the pizza is finished.