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Le Chaudron recipe
Pizza mozzarella basilic à la napolitaine
Neapolitan mozzarella and basil pizza
⏱ 30 minServes 2Easy620 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
1pizza dough, 250 g (9 oz)
250 g (9 oz)buffalo mozzarella
200 g (7 oz)tomatoes, peeled and chopped
15 leavesfresh basil
2 tbspolive oil
1 tspsalt
½ tsppepper
- 1 pizza dough, 250 g (9 oz)
- 250 g (9 oz) buffalo mozzarella
- 200 g (7 oz) tomatoes, peeled and chopped
- 15 leaves fresh basil
- 2 tbsp olive oil
- 1 tsp salt
- 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 its maximum, at least 250 °C (475 °F), with the baking sheet inside: real Neapolitan pizza cooks very fast and very hot.
- Drain the buffalo mozzarella in a colander for 15 minutes and cut into pieces, so it doesn't release too much water on the pizza.
- Stretch the dough by hand rather than with a rolling pin, pushing from the center outward to leave a puffy rim, into a 30 cm (12 in) round.
- Crush the 200 g (7 oz) peeled tomatoes with a fork, salt them and spread over the dough, leaving a 2 cm (¾ in) border. Add a few torn basil leaves.
- Scatter the drained mozzarella, drizzle with 1 tablespoon olive oil and bake on the hot sheet for 8 to 10 minutes at 250 °C (475 °F), until the rim puffs and browns.
- Out of the oven, add the rest of the fresh basil, a drizzle of olive oil and a grind of pepper. Serve immediately — Neapolitan pizza doesn't reheat.
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