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Savoyarde Pizza with Crème Fraîche, Onions, Bacon and Potatoes

By Guillaume Marinette
By Guillaume Marinette

If you’ve always wanted to travel to France or simply have a healthy appreciation for good cheese and charcuterie, then this savoyarde pizza is an ideal choice for your next meal. A well-known culinary specialty in France and named for the region of southeast Savoy (on the borders of Italy...

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Method

Note

While any type of dough would work well with this recipe, we recommend our Classic Pizza Dough—just be sure to set aside 3 to 4 hours before cooking to allow the dough time to proof. When purchasing bacon, make sure it’s thin cut (you can also ask your butcher to thinly slice it for you!). If you prefer crispy bacon or are concerned about eating undercooked pork, follow the manufacturer’s cooking instructions. To make this pizza vegetarian, simply remove the bacon or replace it with plant-based alternatives. If you can’t find Beaufort, you can also use raclette, reblochon, or gruyère which are all Alpine cheeses.

For the potatoes and onions:
  1. Bring a medium pot of water to boil; carefully add the peeled potatoes (they should be fully submerged in the water). Cook for 20 minutes or until the flesh offers no resistance when pierced by a fork.

  2. While the potatoes are cooking, preheat your oven. Aim for 450 °C (840 °F) on your baking stone. You can check this quickly, accurately and from a safe distance with an infrared thermometer.

  3. When the oven has come to temperature, place the sliced onions, butter and sugar into your cast-iron skillet. Place the skillet into the oven and fry until caramelised, about 5 minutes. Be sure to turn the pan every 2 minutes or so to ensure an even cook. Once cooked, remove from the oven and set aside. 

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For the pizza:
  1. On a lightly floured work surface, roll out the dough into an even disk of about 12 inches (30 centimetres) in diameter. If you prefer a very crispy dough, use extra-fine semolina to flour the work surface.

  2. Spread the crème fraîche over the dough and sprinkle with garlic powder and pepper. Be sure to leave about 1 inch (2.5 centimetres) for the crust. 

  3. Cut the cooked potatoes into ½ inch (1-centimetre) thick slices and arrange them evenly on the pizza.

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  4. Arrange the caramelised onions evenly over the pizza. 

  5. Add the pieces of Beaufort cheese evenly across the pizza, followed by the 3 strips of thinly-cut bacon. 

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  6. Transfer the pizza to a lightly floured peel and launch the pizza into the oven. Cook for 90 seconds, turning every 20 seconds or so for an even bake. 

  7. Remove from the oven, slice, serve and enjoy! 

Guillaume Marinette

France-based food writer and photographer Guillaume Marinette (guillaume.marinette) has contributed to nearly 50 cookbooks, including several bestsellers. He’s passionate about Italian cuisine and has written extensively on the subject, including over 100 recipes in "Pizzas, Brochettes, Foccacias..." published in 2022 by Artémis. 

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