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Le Chaudron recipe
Pizza chèvre miel et romarin
Goat cheese, honey and rosemary pizza
⏱ 35 minServes 2Easy720 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
1pizza dough, 250 g (9 oz)
2goat cheese logs (100 g / 3½ oz each)
125 g (4 oz)mozzarella
3 tbsprunny honey
150 g (5 oz)thick crème fraîche
1 sprigfresh rosemary
1 tbspolive oil
½ tsppepper
- 1 pizza dough, 250 g (9 oz)
- 2 goat cheese logs (100 g / 3½ oz each)
- 125 g (4 oz) mozzarella
- 3 tbsp runny honey
- 150 g (5 oz) thick crème fraîche
- 1 sprig fresh rosemary
- 1 tbsp olive oil
- 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 the whole time.
- Roll the pizza dough into a 30 cm (12 in) round on a floured surface, then place on parchment so it's easy to transfer.
- Spread the 150 g (⅔ cup) crème fraîche over the dough, leaving a 1 cm (½ in) border, then scatter the mozzarella pieces on top.
- Slice the goat cheese into 1 cm (½ in) rounds and arrange evenly on the pizza. Strip the rosemary leaves, scatter over the top and add pepper.
- Bake on the hot sheet for 10 to 12 minutes at 250 °C (475 °F), until the goat cheese is golden and the edges are well browned.
- As soon as it comes out, drizzle with the 3 tablespoons runny honey and a splash of olive oil, and serve right away while the honey is still running.
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