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Le Chaudron recipe
Pizza corse au brocciu et figatelli
Corsican pizza with brocciu cheese and figatelli sausage
⏱ 40 minServes 2Easy790 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)brocciu cheese
200 g (7 oz)figatelli (Corsican liver sausage)
150 g (5 oz)tomato sauce
125 g (4 oz)mozzarella
1red onion
2 tbspolive oil
1 tspCorsican wild herbs
½ tsppepper
- 1 pizza dough, 250 g (9 oz)
- 250 g (9 oz) brocciu cheese
- 200 g (7 oz) figatelli (Corsican liver sausage)
- 150 g (5 oz) tomato sauce
- 125 g (4 oz) mozzarella
- 1 red onion
- 2 tbsp olive oil
- 1 tsp Corsican wild herbs
- 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
- Remove the casing from the 200 g (7 oz) of figatelli and slice them, then cook in a dry skillet for 5 minutes until they release their fragrant fat.
- 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 150 g (5 oz) of tomato sauce over the dough, leaving a 1 cm (⅜ in) border, then sprinkle with half the Corsican herbs and add pepper.
- Scatter the torn mozzarella and thinly sliced red onion, then spread the cooked figatelli all over.
- Dot the brocciu in big spoonfuls between the figatelli: this fresh sheep’s-milk cheese melts gently and softens the smoky sausage.
- Drizzle with olive oil and bake on the hot sheet for 10 to 12 minutes at 250 °C (475 °F). Sprinkle with the rest of the herbs as it comes out of the oven and serve hot.
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