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Le Chaudron recipe
Pizza lyonnaise à la rosette et saint-marcellin
Lyon pizza with rosette and Saint-Marcellin
⏱ 35 minServes 2Easy800 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
1pizza dough, 250 g (9 oz)
150 g (5 oz)rosette de Lyon dry sausage
2saint-Marcellin cheese
125 g (4 oz)mozzarella
150 g (5 oz)thick crème fraîche
2onions
20 gsalted butter
1 tbspolive oil
½ tsppepper
- 1 pizza dough, 250 g (9 oz)
- 150 g (5 oz) rosette de Lyon dry sausage
- 2 saint-Marcellin cheese
- 125 g (4 oz) mozzarella
- 150 g (5 oz) thick crème fraîche
- 2 onions
- 20 g salted butter
- 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
- Thinly slice the 2 onions and cook gently for 15 minutes in a skillet with the 20 g (1½ tbsp) salted butter until soft and lightly golden.
- 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 (⅔ cup) crème fraîche over the dough, leaving a 1 cm (½ in) border, add pepper, then spread the onions over the top.
- Scatter with the mozzarella pieces, then quarter the 2 Saint-Marcellin and arrange evenly on the pizza.
- Bake on the hot sheet for 10 to 12 minutes at 250 °C (475 °F), until the cheese is runny and the edges golden.
- Out of the oven, lay the thin slices of rosette on the hot pizza so they soften without cooking, drizzle with olive oil and serve right away.
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