Preparation time approximately 20 minutes – Baking time approximately 15 minutes

Serves 4


  • 2 pizza bases 28 cms round or flamkuchen bases if available
  • 180 g creme fraiche, preferably low fat 20%
  • 1/4 teaspoon salt, a little pepper
  • 300 g waxy potatoes, thinly sliced using mandolin – cook potatoes the day before
  • 1 Vaudoise cabbage sausage, about 300 g
  • 2 spring onions or leeks, chop white part finely
  • 1/4 teaspoon salt, a little pepper


  • On a floured board, flatten pizza dough to make 2 oval bases approximately 3 mm thick, transfer to 2 baking sheets lined baking parchment
  • To make Topping, mix creme fraiche with salt & pepper together, spread over bases, leaving a margin approximately 1 cm wide.
  • Arrange thinly sliced potatoes on base
  • Cut open sausage, scrape filling out with a spoon, break up and scatter over potatoes
  • Chop leeks or spring onions white part finely, scatter over base. Slice green part finely and reserve for garnish
  • Season dish with salt and a little pepper
  • Bake for approximately 15 minutes in a oven preheated to 220 C (convection oven). Remove from oven and garnish

Per person: 47 g fat, 21 g protein, 74 g carbohydrate, 803 calories – recipe & photo from The Swiss Cookbook by Betty Bossi