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Le Chaudron recipe
Pizza quatre fromages classique
Classic four-cheese pizza
⏱ 35 minServes 2Easy780 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
1pizza dough, 250 g (9 oz)
150 g (5 oz)mozzarella
80 g (3 oz)gorgonzola
80 g (3 oz)grated Emmental
50 g (2 oz)grated Parmesan
150 g (5 oz)tomato sauce
1 tbspolive oil
½ tspdried oregano
½ tsppepper
- 1 pizza dough, 250 g (9 oz)
- 150 g (5 oz) mozzarella
- 80 g (3 oz) gorgonzola
- 80 g (3 oz) grated Emmental
- 50 g (2 oz) grated Parmesan
- 150 g (5 oz) tomato sauce
- 1 tbsp olive oil
- ½ tsp dried oregano
- ½ tsp pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. 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 250 °C (475 °F) fan with the baking sheet inside: it must be very hot to crisp the base.
- Roll the pizza dough on a floured surface into a 30 cm (12 in) round about 3 mm (⅛ in) thick, leaving a slightly thicker rim.
- Spread the 150 g (⅔ cup) tomato purée from the center outward, leaving a 1 cm (½ in) border. Salt lightly and sprinkle with half the oregano.
- Slice the mozzarella and dice the Gorgonzola, then scatter over the pizza with the grated Swiss cheese, alternating for even coverage.
- Drizzle with olive oil, add pepper and bake on the hot sheet for 10 to 12 minutes at 250 °C (475 °F), until the edges are golden and the cheese melted.
- Take it out and immediately sprinkle with the 50 g (½ cup) grated Parmesan and the rest of the oregano. Let rest 2 minutes, then slice and serve hot.
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