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Le Chaudron recipe
Pizza bretonne à l'andouille
Breton pizza with andouille
⏱ 35 minServes 2Easy760 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
1pizza dough, 250 g (9 oz)
200 g (7 oz)Guémené andouille sausage
150 g (5 oz)grated Emmental
150 g (5 oz)thick crème fraîche
2apples
2onions
20 gsalted butter
1 tspmustard
½ tsppepper
- 1 pizza dough, 250 g (9 oz)
- 200 g (7 oz) Guémené andouille sausage
- 150 g (5 oz) grated Emmental
- 150 g (5 oz) thick crème fraîche
- 2 apples
- 2 onions
- 20 g salted butter
- 1 tsp mustard
- 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
- Peel and slice the 2 apples and slice the 2 onions, then cook together for 8 minutes in a skillet with the 20 g (1½ tbsp) salted butter 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 150 g (⅔ cup) crème fraîche with the teaspoon of mustard and some pepper, and spread over the dough, leaving a 1 cm (½ in) border.
- Scatter the apples and onions over the mustard cream, which balances the smoky andouille.
- Slice the 200 g (7 oz) andouille 3 mm (⅛ in) thick and arrange over the top, then sprinkle with the 150 g (1½ cups) grated Swiss cheese.
- Bake on the hot sheet for 10 to 12 minutes at 250 °C (475 °F), until the cheese is melted and the edges golden. Serve hot.
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