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Le Chaudron recipe
Pizza gorgonzola et noix
Gorgonzola and walnut pizza
⏱ 35 minServes 2Easy810 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
1pizza dough, 250 g (9 oz)
180 g (6 oz)gorgonzola
125 g (4 oz)mozzarella
60 g (2 oz)walnut halves
150 g (5 oz)thick crème fraîche
1 handfularugula
1 tbspolive oil
½ tsppepper
- 1 pizza dough, 250 g (9 oz)
- 180 g (6 oz) gorgonzola
- 125 g (4 oz) mozzarella
- 60 g (2 oz) walnut halves
- 150 g (5 oz) thick crème fraîche
- 1 handful arugula
- 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 so it's very hot.
- Roll the pizza dough into a 30 cm (12 in) round, 3 mm (⅛ in) thick, on a lightly floured surface, forming a rim around the edge.
- Spread the 150 g (⅔ cup) crème fraîche over the dough, leaving a 1 cm (½ in) border, then scatter with the mozzarella pieces and season generously with pepper.
- Crumble the 180 g (6 oz) Gorgonzola in large pieces over the top, then roughly chop the walnuts and scatter them between the cheese.
- Bake on the hot sheet for 10 to 12 minutes at 250 °C (475 °F), until the Gorgonzola is melted and lightly golden and the walnuts toasted.
- Out of the oven, drizzle with olive oil and top with fresh arugula, whose bitterness contrasts with the rich cheese. Serve immediately.
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