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Le Chaudron recipe
Pizza enfant jambon fromage
Kids’ ham and cheese pizza
⏱ 40 minServes 4Easy520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1fresh pizza doughor 500 g (18 oz) homemade dough
200 g (7 oz)tomato-basil sauce
300 g (11 oz)shredded mozzarella
200 g (7 oz)diced cooked ham
100 g (3½ oz)grated Emmental
8pitted black olivesoptional
3 tbspextra-virgin olive oil
1 tspdried oregano
1large bunch of fresh basil
1 tspfine salt
1 tspfreshly ground pepper
- 1 fresh pizza dough or 500 g (18 oz) homemade dough
- 200 g (7 oz) tomato-basil sauce
- 300 g (11 oz) shredded mozzarella
- 200 g (7 oz) diced cooked ham
- 100 g (3½ oz) grated Emmental
- 8 pitted black olives optional
- 3 tbsp extra-virgin olive oil
- 1 tsp dried oregano
- 1 large bunch of fresh basil
- 1 tsp fine salt
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Ham and cheese PIZZA is THE kids’ favorite, straight out of Italian family cooking. Simple and indulgent, with the classic topping little ones love.
- Preheat the oven to 250 °C (475 °F) fan (ITS HIGHEST SETTING) for at least 20 minutes. That VERY high heat gives you a real Italian pizza: crisp underneath, soft on top, just like at the pizzeria.
- Take the fresh pizza dough out of the fridge 30 minutes before using it so it comes to room temperature. Letting the gluten relax makes it much easier to stretch evenly.
- Roll the dough out on a lightly floured surface into a large rectangle or a 35 cm (14 in) round, an even 4 mm (⅛ in) thick. That thickness is what makes a true Italian pizza.
- Gently transfer the rolled-out dough to the large baking sheet lined with parchment paper, taking care not to tear or stretch it out of shape.
- SPREAD the tomato-basil sauce evenly over the dough, leaving a 2 cm (¾ in) border for the crust. This fragrant base is the heart of any Italian pizza.
- SPRINKLE generously with shredded mozzarella for that melty goodness. Scatter the 200 g (7 oz) of diced cooked ham and the 100 g (3½ oz) of grated Emmental over the top. Decorate with the 8 pitted black olives in a circle (optional).
- Drizzle with extra-virgin olive oil and sprinkle with dried oregano. Bake for 10 MINUTES at 250 °C (475 °F), until the crust is GOLDEN and crisp and the cheese is melted and bubbling. Add fresh basil as it comes out of the oven.
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