Potato flatbread with truffle oil

Total time: 40m
Preparation Time: 20m

For 2 people

Nutritional Information

Contains 583 Kcal, 16g Protein, 76g Carbohydrates, 23g Fat


  • 250 g potatoes, peeled and cut into slices approx. 2 mm thick
  • 250 g pizza dough, rolled out to approx. 3 mm thick
  • 2 tbsp crème fraîche
  • 1.5 tbsp olive oil
  • 0.5 garlic clove, pressed
  • a little nutmeg
  • 0.5 tsp salt
  • a little pepper
  • 0.5 tsp Truffle oil
  • 25 g Parmesan, shaved

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  • On a lightly floured surface, roll the pizza dough into a circle approx. 3 mm thick. Place the dough on a baking tray lined with baking paper, cover with the crème fraîche, leaving a border of approx. 1 cm. Mix the potatoes with the oil and garlic, season, spread on top of the dough. Bake for approx. 20 mins. on the bottom shelf of an oven preheated to 200°C. Remove from the oven, drizzle with truffle oil, sprinkle with Parmesan.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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