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Le Chaudron recipe
Pizza cannibale
Cannibal pizza (raw beef)
⏱ 35 minServes 2Easy760 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)very fresh ground beef
125 g (4 oz)mozzarella
150 g (5 oz)thick crème fraîche
2red onions
2pickles
2 tbspketchup
1 tbspmustard
1 tspsalt
½ tsppepper
- 1 pizza dough, 250 g (9 oz)
- 250 g (9 oz) very fresh ground beef
- 125 g (4 oz) mozzarella
- 150 g (5 oz) thick crème fraîche
- 2 red onions
- 2 pickles
- 2 tbsp ketchup
- 1 tbsp mustard
- 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
- Buy the ground beef from the butcher the same day and keep it in the fridge until the last moment: it goes on the pizza raw, so freshness is essential.
- 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 on a floured surface, forming a slightly thicker rim.
- Mix the 150 g (⅔ cup) crème fraîche with the mustard, salt and pepper, and spread over the dough, leaving a 1 cm (½ in) border. Scatter with mozzarella pieces.
- Bake on the hot sheet for 10 to 12 minutes at 250 °C (475 °F), until the edges are golden and the mozzarella melted. The pizza bakes without the meat.
- While it bakes, thinly slice the 2 red onions and slice the cornichons, then season the ground beef with salt and pepper.
- Out of the oven, spread the raw beef over the hot pizza and top with the red onions and cornichons. Zigzag with ketchup and serve immediately.
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