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Le Chaudron recipe
Pizza provençale aux légumes du soleil
Provençal summer vegetable pizza
⏱ 45 minServes 2Easy580 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
1pizza dough, 250 g (9 oz)
1zucchini
1eggplant
1red bell pepper
200 g (7 oz)tomato sauce
150 g (5 oz)mozzarella
80 g (3 oz)pitted black olives
2 clovesgarlic
3 tbspolive oil
1 tspherbes de Provence
1 tspsalt
½ tsppepper
- 1 pizza dough, 250 g (9 oz)
- 1 zucchini
- 1 eggplant
- 1 red bell pepper
- 200 g (7 oz) tomato sauce
- 150 g (5 oz) mozzarella
- 80 g (3 oz) pitted black olives
- 2 cloves garlic
- 3 tbsp olive oil
- 1 tsp herbes de Provence
- 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
- Slice the zucchini and eggplant 5 mm (¼ in) thick and cut the red pepper into strips, then cook for 12 minutes in a skillet with 2 tablespoons olive oil.
- Add the chopped garlic at the end, season and let cool slightly: the vegetables should be soft but not mushy.
- 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.
- Spread the 200 g (¾ cup + 1 tbsp) tomato purée over the dough, leaving a 1 cm (½ in) border, and sprinkle with half the herbes de Provence.
- Arrange the vegetables, alternating colors, then scatter the mozzarella pieces and black olives.
- Drizzle with the rest of the olive oil, sprinkle with the rest of the herbs and bake on the hot sheet for 10 to 12 minutes at 250 °C (475 °F), until the edges are golden.
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