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Le Chaudron recipe

Pizza cinq fromages du berger

Shepherd's five-cheese pizza

⏱ 35 minServes 2Easy850 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients2 servings

  • 1pizza dough, 250 g (9 oz)
  • 125 g (4 oz)mozzarella
  • 80 g (3 oz)roquefort cheese
  • 80 g (3 oz)grated Comté
  • 80 g (3 oz)fresh goat cheese
  • 40 g (1½ oz)grated Parmesan
  • 150 g (5 oz)thick crème fraîche
  • 1 tbspolive oil
  • ½ tsppepper
  • 1 pizza dough, 250 g (9 oz)
  • 125 g (4 oz) mozzarella
  • 80 g (3 oz) roquefort cheese
  • 80 g (3 oz) grated Comté
  • 80 g (3 oz) fresh goat cheese
  • 40 g (1½ oz) grated Parmesan
  • 150 g (5 oz) thick crème fraîche
  • 1 tbsp olive oil
  • ½ tsp pepper
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

  1. Preheat the oven to 250 °C (475 °F) fan with the baking sheet inside, so it's very hot and sears the dough right away.
  2. Roll the pizza dough into a 30 cm (12 in) round, 3 mm (⅛ in) thick, on a lightly floured surface, forming an even rim.
  3. Spread the 150 g (⅔ cup) crème fraîche over the dough, leaving a 1 cm (½ in) border, and season generously with pepper but no salt: the cheeses are salty enough.
  4. Scatter the mozzarella pieces and grated Comté over the cream, then crumble on the Roquefort and add small spoonfuls of fresh goat cheese in between.
  5. Drizzle with olive oil and bake on the hot sheet for 10 to 12 minutes at 250 °C (475 °F), until the cheeses are melted and lightly golden.
  6. Out of the oven, sprinkle with the 40 g (⅓ cup) grated Parmesan, which melts in the residual heat. Let rest 2 minutes, then slice and serve hot.

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CategoryMain dishes