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Le Chaudron recipe
Pizza merguez et poivrons
Merguez and pepper pizza
⏱ 40 minServes 2Easy800 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
1pizza dough, 250 g (9 oz)
4merguez sausages
150 g (5 oz)mozzarella
200 g (7 oz)tomato sauce
1red bell pepper
1green bell pepper
1onion
2 tbspolive oil
1 tspground cumin
½ tspharissa
- 1 pizza dough, 250 g (9 oz)
- 4 merguez sausages
- 150 g (5 oz) mozzarella
- 200 g (7 oz) tomato sauce
- 1 red bell pepper
- 1 green bell pepper
- 1 onion
- 2 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp harissa
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
- Cook the 4 merguez in a skillet for 10 minutes, turning regularly, until browned and cooked through. Let cool slightly and slice.
- Seed the red and green peppers, cut into strips and slice the onion, then cook for 8 minutes in the merguez pan until soft.
- Preheat the oven to 250 °C (475 °F) fan with the baking sheet inside, and roll out the pizza dough into a 30 cm (12 in) round.
- Mix the 200 g (¾ cup + 1 tbsp) tomato purée with the harissa and cumin and spread over the dough, leaving a 1 cm (½ in) border.
- Scatter the merguez and peppers over the sauce, then the mozzarella pieces.
- Drizzle with olive oil and bake on the hot sheet for 10 to 12 minutes at 250 °C (475 °F), until the edges are golden. Serve very hot.
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