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Pizza Savoyarde

By Thomas Bateman
Pizza Savoyarde

Pizza Savoyarde

Pizza Savoyarde

Pizza Savoyarde. It's indulgent, warming and a cheese-lover's dream. Transport yourself to the French Alps with this unbelievable masterpiece, cooked in Roccbox by @chefthombateman.  


150g Maris piper potatoes (boiled, and peeled) 

200ml crème fraiche 

2 garlic cloves 

1 white onion     

150g smoked bacon lardons    

200g Reblochon cheese 

30g chives 

Sea salt 

Black pepper 

Parmesan to serve 

Olive oil to serve   

1 x Pizza dough ball  

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Step 1:

Fry the bacon lardons in a pan in your Roccbox or Dome with a little oil at 350°C. Add the onions for the last 2 minutes. 

Step 2:

Grate the garlic into the crème fraiche and season with salt and pepper. 

Step 3:

Stretch out your pizza dough (simple pizza dough recipe) and spread over the crème fraiche. 

Step 4:

Top with the bacon, potato slices and Reblochon cheese. 

Step 5:

Cook in your Gozney pizza oven at 350°C until the cheese is oozing and molten. 

Step 6:

Finish with grated parmesan, chives and a drizzle of olive oil. Enjoy.  

Okay, it is time to turn your Gozney pizza oven on and get to work! Why don’t you share your work with us, just use the #gozneykitchen!

Recipe Contributor

Thomas Bateman

Thom Bateman is the Chef Patron of the Flintlock at Cheddleton in Staffordshire which was recently awarded 2 AA rosettes. He's also a big hit on TikTok, sharing recipe inspiration to a loyal following of over 300,000 people.


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