Tartiflette Pizza à la Fondue

• 1 fondue À la Tite Frette by 1001 Fondues, 350 g (12 oz.) 
• 10 whole baby potatoes, unpeeled and cooked
• 7 to 8 slices of bacon, diced (or lardons)
• 1 onion, finely chopped
• 227 g (8 oz) small button mushrooms
• 1 clove garlic, chopped
• 800 g (10 oz) fresh pizza dough
• Chopped parsley, to taste
• Salt and pepper

1. When potatoes are cool, slice them thinly. Set aside.
2. Preheat oven to 200°C (400°F).
3. In a skillet over medium heat, cook and stir bacon until cooked and crisp.
4. Add onion and mushrooms. Season and cook for 5 to 6 minutes. Set aside.
5. Cut pizza dough in half to make two pizzas.
6. On a floured surface, roll out the two portions of pizza dough and place on two baking sheets.
7. Cut raw fondue into strips and spread over pizza dough.
8. Top with potatoes and fried mushrooms with bacon. 
9. Bake on lower oven rack for 12 to 14 minutes, until internal temperature is at least 75 °C (167 °F). If desired, broil for a few seconds.
10. Sprinkle with parsley and serve.

Why this recipe? It’s very simple: we love to let you make culinary discoveries! That and because, well, it’s so delicious! 

*For maximum flavour, you can add seasonal vegetables to your pizza.