✦ Featured
Le Chaudron recipe
Pizza quatre fromages vegetarienne
Vegetarian four-cheese pizza
⏱ 30 minServes 4Easy520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1fresh pizza dough, 400 g (14 oz)
250 ml (1 cup)cooked tomato sauce
200 g (7 oz)mozzarella
100 g (3½ oz)gorgonzola
100 g (3½ oz)fresh goat cheese
80 g (3 oz)grated Parmesan
3 tbspextra-virgin olive oil
1bunch of fresh basil
1 tspdried oregano
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 1 fresh pizza dough, 400 g (14 oz)
- 250 ml (1 cup) cooked tomato sauce
- 200 g (7 oz) mozzarella
- 100 g (3½ oz) gorgonzola
- 100 g (3½ oz) fresh goat cheese
- 80 g (3 oz) grated Parmesan
- 3 tbsp extra-virgin olive oil
- 1 bunch of fresh basil
- 1 tsp dried oregano
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 240 °C (475 °F) fan (its highest setting) for at least 15 minutes. That high heat is what gives you a pizzeria-style crust: crisp on the outside, soft inside.
- Take the fresh pizza dough out of the fridge 30 minutes before using it so it comes to room temperature. Letting the gluten relax makes it easier to stretch evenly and keeps the dough from shrinking in the hot oven.
- Roll the dough out on a lightly floured surface into a 32 cm (12½ in) round, 5 mm (¼ in) thick. Carefully transfer it to the baking sheet lined with parchment paper, lifting the edges slightly.
- Spread 1 ladleful of cooked tomato sauce from the center outward in a spiral, leaving a 1.5 cm (½ in) border all around for the crust. This spreads the sauce evenly without making the dough soggy.
- Season the sauce with dried oregano, crumbling it between your fingers to release its aroma. This classic Italian herb is the soul of an authentic pizza and gives it its signature fragrance.
- Cut the mozzarella into thin 5 mm (¼ in) slices, or tear it by hand for a rustic look, and spread it evenly over the tomato sauce. Crumble the gorgonzola into large pieces and scatter it between the mozzarella.
- Spoon the fresh goat cheese in small dollops over the remaining quarter and sprinkle grated Parmesan generously over everything. These four cheeses together give the classic Italian quattro formaggi its balance.
- Drizzle the pizza with extra-virgin olive oil and bake for 8 to 10 minutes at 240 °C (475 °F), until the crust is golden and the cheeses are melted with a few lightly browned spots. Scatter with fresh basil.
This recipe is waiting for you, step by step.
Hands-free cooking mode, quantities that adjust themselves, a fridge that tells you if anything’s missing — and 2,798 regional recipes.
What the table says
No ratings yet — be the first to rate it.
No comments yet. Be the first to leave a review — from the app, or right here once signed in.
Your rating
★★★★★
To rate and comment here, sign in with the app — one scan and the site becomes your Chaudron. Your review also shows up in the app.