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Le Chaudron recipe

Pizza vegetarienne aux légumes grilles

Grilled vegetable pizza

⏱ 45 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
  • 1zucchini
  • 1medium eggplant
  • 1red bell pepper
  • 1yellow bell pepper
  • 150 g (5 oz)button mushrooms
  • 100 g (3½ oz)cherry tomatoes
  • 100 g (3½ oz)arugula
  • 5 tbspextra-virgin olive oil
  • 1bunch of fresh basil
  • 60 g (2 oz)grated Parmesan
  • 1 tspdried oregano
  • 1 tspherbes de Provence
  • 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
  • 1 zucchini
  • 1 medium eggplant
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 150 g (5 oz) button mushrooms
  • 100 g (3½ oz) cherry tomatoes
  • 100 g (3½ oz) arugula
  • 5 tbsp extra-virgin olive oil
  • 1 bunch of fresh basil
  • 60 g (2 oz) grated Parmesan
  • 1 tsp dried oregano
  • 1 tsp herbes de Provence
  • 1 tsp fleur de sel (flaky sea salt)
  • 1 tsp freshly ground pepper
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large baking sheet1 sheet of parchment paper1 large grill pan (or griddle)1 rolling pin1 ladle1 oven at 240 °C (475 °F)Chef’s knifeMedium saucepanDried oregano

03 — Method

  1. 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.
  2. Wash all the vegetables. Slice the zucchini and eggplant 5 mm (¼ in) thick, skin on. Seed the 2 bell peppers and cut into 1.5 cm (½ in) strips.
  3. Wipe the button mushrooms and slice them 5 mm (¼ in) thick. Halve the cherry tomatoes lengthwise.
  4. Heat the large grill pan over very high heat until it just smokes. Brush the vegetables with extra-virgin olive oil and grill in batches for 3 minutes per side until marked.
  5. Season the grilled vegetables, drizzle with olive oil and sprinkle with herbes de Provence. Grilling first concentrates the flavor and keeps the crust from going soggy.
  6. Take the pizza dough out of the fridge 30 minutes ahead. Roll it on a lightly floured surface into a 32 cm (12½ in) round, 5 mm (¼ in) thick, and transfer to the lined baking sheet.
  7. Spread the tomato sauce in a spiral, leaving a 1.5 cm (½ in) border. Sprinkle with dried oregano. Tear the mozzarella into large pieces and scatter evenly.
  8. Arrange the grilled vegetables and cherry tomatoes on top. Bake for 8 to 10 minutes at 240 °C (475 °F) until the crust is golden and the cheese melted. Top with arugula, fresh basil and Parmesan.

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CategoryMain dishes