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Le Chaudron recipe
Mini pizzettes margherita
Mini margherita pizzas
⏱ 30 minServes 6Easy250 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1batch homemade pizza dough
300 g (11 oz)homemade tomato sauce
200 g (7 oz)buffalo mozzarella
200 g (7 oz)mixed-color cherry tomatoes
1large bunch fresh basil
4 tbspextra-virgin olive oil
2 clovesgarlic, crushed
1 tspdried oregano
- 1 batch homemade pizza dough
- 300 g (11 oz) homemade tomato sauce
- 200 g (7 oz) buffalo mozzarella
- 200 g (7 oz) mixed-color cherry tomatoes
- 1 large bunch fresh basil
- 4 tbsp extra-virgin olive oil
- 2 cloves garlic, crushed
- 1 tsp dried oregano
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. 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 220°C (425°F) convection.
- Roll out the dough on a lightly floured surface and cut out 18 rounds.
- Space them out on a parchment-lined baking sheet.
- Spread a spoonful of sauce on each, leaving a 5 mm (¼ in) border.
- Top each with 3 slices of mozzarella and 2 halved cherry tomatoes.
- Drizzle with extra-virgin olive oil mixed with the crushed garlic and sprinkle with dried oregano.
- Bake for 10 minutes at 220°C (425°F) convection. Scatter with fresh basil to serve.
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