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Le Chaudron recipe
Pizza auvergnate au bleu et noix
Auvergne pizza with blue cheese and walnuts
⏱ 35 minServes 2Easy830 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
1pizza dough, 250 g (9 oz)
180 g (6 oz)Bleu d'Auvergne
125 g (4 oz)mozzarella
150 g (5 oz)thick crème fraîche
100 g (3½ oz)Auvergne cured ham
60 g (2 oz)walnut halves
2pears
1 tbspolive oil
½ tsppepper
- 1 pizza dough, 250 g (9 oz)
- 180 g (6 oz) Bleu d'Auvergne
- 125 g (4 oz) mozzarella
- 150 g (5 oz) thick crème fraîche
- 100 g (3½ oz) Auvergne cured ham
- 60 g (2 oz) walnut halves
- 2 pears
- 1 tbsp olive oil
- 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 250 °C (475 °F) fan with the baking sheet inside, for a crisp base.
- Peel and core the 2 pears and slice thinly: their sweetness balances the strong blue cheese.
- Roll the pizza dough into a 30 cm (12 in) round on a floured surface, then spread with the 150 g (⅔ cup) crème fraîche, leaving a 1 cm (½ in) border. Add pepper but no salt.
- Scatter the mozzarella pieces and pear slices, then crumble the 180 g (6 oz) blue cheese in large pieces over the top.
- Roughly chop the walnuts and scatter between the cheese, then drizzle with olive oil.
- Bake on the hot sheet for 10 to 12 minutes at 250 °C (475 °F), until the blue cheese is melted and the walnuts toasted. Add the ham out of the oven.
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