Comfort with a crisp Irish twist: buttery garlic brushed potato farls fused under a blanket of mozzarella and cheddar, topped with crispy bacon and golden parmentier potatoes. Finished with a cool swirl of sour cream and fresh spring onion.
Ingredients
Method:
1. Add the potato cubes to your air fryer and cook at 180°C according to packet instructions, until crisp and golden.
2. Cook the bacon lardons in a hot pan until browned and crisp.
3. Arrange the four ready-made farls tightly together to create one large pizza base.
4. Mix the softened butter with the garlic and spread it over the tops of the farls.
5. Pop the farls into the air fryer on their own for about 3 minutes. This warms and lightly crisps them before the toppings go on.
6. Cover the four farls with mozzarella and cheddar, going across the joins so the melted cheese helps make them feel like one pizza. Scatter over the bacon lardons and about ¾ of the crispy potato cubes.
7. Return to the air fryer for 6–8 minutes or until the cheese is melted and bubbling and the farl edges are crisp.
8. Finish the hot pizza with some cold sour cream, the remaining crispy potato cubes, spring onions and black pepper.
