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Le Chaudron recipe
Pizza chorizo miel et roquette
Chorizo, honey and arugula pizza
⏱ 30 minServes 2Easy750 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)mild chorizo
200 g (7 oz)mozzarella
200 g (7 oz)tomato sauce
3 tbsprunny honey
1 handfularugula
40 g (1½ oz)shaved Parmesan
1 tbspolive oil
½ tsppepper
- 1 pizza dough, 250 g (9 oz)
- 150 g (5 oz) mild chorizo
- 200 g (7 oz) mozzarella
- 200 g (7 oz) tomato sauce
- 3 tbsp runny honey
- 1 handful arugula
- 40 g (1½ oz) shaved Parmesan
- 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, to sear the dough as soon as it goes in.
- Peel the chorizo and slice 2 mm (1/16 in) thick: the slices curl in the oven and release their flavorful fat.
- Roll the pizza dough into a 30 cm (12 in) round on a floured surface, leaving a thicker rim.
- Spread the 200 g (¾ cup + 1 tbsp) tomato purée over the dough, leaving a 1 cm (½ in) border, add pepper, then scatter the mozzarella pieces.
- Arrange the chorizo evenly, spaced out so the slices crisp rather than overlap.
- Bake on the hot sheet for 10 to 12 minutes at 250 °C (475 °F). Out of the oven, drizzle the 3 spoonfuls of honey over the hot chorizo and add the arugula and Parmesan shavings.
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